Green Chutney | ashstylegourmet's Blog

Ashu's-Parsley Pesto/Chutney — Ashu’s-Parsley Pesto/Chutney

Today sharing with you all my Parsley pesto recipe, I have started making this only recently, from the last 2-3 years. I have always loved the Basil pesto in all the dishes that it is used, but it is not easily available in the nearby stores around my residence. Parsley is abundantly seen in every vegetable selling supermarkets, hence always on hand, and always in the list of purchased vegetables. While staying in India I always made the coriander chutney or coriander-mint chutney for any savory snacks, but this is one pesto that is equally loved by my kids. It has a strong and distinct flavor and has a different taste and hence quite a change for us from the regular green coriander and mint chutney (dhania & pudina).

Parsley has been added to my food list and cooking only after I started living here in the UAE. Parsley is used in many dishes in the middle east. It is seen in salads, well known being the Tabbouleh in which it is mixed with Bulgar wheat (will keep that as a separate post for future 🙂 ).

The recipe I am sharing is how I make this Parsley pesto in my kitchen, adjusted to our taste preferences and hence the selection of ingredients too. This may not be the traditional way of making the pesto. I used the pistachio nuts the first time I made this, pine nuts were not in my kitchen pantry, and hence have continued using them every time I make this pesto. The taste, different flavors and texture of the ingredients makes the dip a much relished condiment in my house, kids love it with sandwich, flat-breads, and toasted baguette slices. You can add it to your egg omelette too. When my elder sister visited my place this year, she too loved the dip, hence this post is also for all my family and friends who would like to use Parsley in regular meals but might have double thoughts whether to use or not because of its strong flavor. Go ahead and try it out and see if you like the taste. Parsley is a very good antioxidant, also good source of Folic acid, Vitamins C and A etc.

PARSLEY PESTO/CHUTNEY

INGREDIENTS:

Parsley: 1 bunch

Pistachios: 50 gm (increase the quantity if you want more nutty taste)

Green Chili: 2 small (Adjust it to own taste prefrence)

Garlic: 3 cloves

Olive oil: 3 Tbsp

Lemon: 2 Medium-sized

Salt: To taste

METHOD:

Clean and wash the Parsley leaves. Chop them roughly.

Put the chopped parsley leaves, chilies, garlic and pistachio nut in a mixer pot and grind to make a smooth paste.

Ashu's-Parsley pesto — Ashu’s-Parsley pesto

Add the lemon juice and olive oil after every few whisks, it becomes easier to grind to paste. Finally add the salt and give the final whisk. Remove the contents into a bowl, check the taste and adjust if more lemon or oil is needed.

We can add the extra oil, if required, when using as a dip.

The above picture shows what was made for dinner last Sunday along with the Parsley pesto as a dip, I will make that as the next post, so do visit to find out what the new recipe would be :). Our weekend starts, wishing you all a good day and a happy weekend to those who reside in this part of the world.

Enjoy!

ashu.

This recipe was the invention of the day I made Vegetarian Dough Balls, recipe 2. I prefer to call it my Desi twist to the Videshi oil.

Olive oil is one of the favorite oils that I use in my cooking. It is added to most of the chutneys and freshly ground Pestos that I make. I loved the slight minty taste giving to the olive oil by adding freshly made Pudina chutney, brushing this oil or serving it as a dip with the Dough balls was loved by all.

Sharing with you all here a very simple, but a distinctively flavorful dip. We can prepare ahead and keep the Pudina Chutney ready in the refrigerator and mix it with Olive oil to make this quick dip and apply it over bread, parathas, or serve with any savory baked dishes or also apply to toast and grab a quick snack at any time. Mixing this with freshly cut salad vegetables and tossing it makes a quick yum vegetable salad. The choice is yours on how you can use it, give it a try.

INGREDIENTS:

Olive Oil: 100 gm

For Pudina Chutney:

Fresh Mint: 1/2 Bunch (100 gm)

Green Coriander: few springs (25 gm)

Green Chili: 1 or 2

Garlic: 1 Clove

Salt: To taste

METHOD:

Clean the mint and coriander bunches and wash the leaves.
Grind the garlic, green chili, mint and coriander leaves together in a mixer pot and get a smooth paste. Add salt as per taste.
Take the olive oil in a bowl.
Take 1 tbsp. of the mint and coriander chutney and mix it with the oil.
Our Olive oil with Pudina chutney dip is ready.