For twenty rupees I got myself a relatively big bunch of amaranth leaves. No, inspiration didn’t hit me like a wave or anything to make pesto out of it. It was only because I didn’t know what else to do with leftover leaves after making upkari out of most of them. This amaranth and basil pesto though turned out to be pretty damn good – texture and taste wise. I didn’t add any cheese though, because I didn’t have any.
Ingredients:
Amaranth leaves – 2 cups chopped
Basil leaves – 1 cup
Cashew nuts – handful
Olive oil – 1/4 cup
Salt to taste
Method:
Blitz all ingredients in a blender till smooth or rough paste.
Toss pasta in it or even as a sandwich spread.
