What chutney is to India is what Pesto is to Italy! 🙂 A thick sauce pounded with the traditional mortar and pestle and works well for pastas, pizzas, as a dip, sauce anything!
Because pesto is a generic term for anything that is made by pounding, there are various other pestos, some traditional, some modern. For this reason, the original (and most common) pesto is now called pesto alla genovese or pesto genovese (both forms are used in both English and Italian)
MINT BASIL PESTO RECIPE
1. To a blender, add garlic, basil, mint, pine nuts, salt, pepper & olive oil.
2. Blend to a coarse paste.
3. Now add grated Parmesan cheese and mix it into the rest of the mixture.
4. If the pesto is too thick, add a tablespoon of water
5. Cover and refrigerate until you are ready to use it. This should keep for 2 – 3 days in the fridge but freezes well if you want to keep it longer