Spinach and Basil Pesto – Use it for anything!

I am absolutely in love with my new acquisition, The Nutri Bullet. It’s one amazing machine. It’s compact, super powerful and makes awesome smoothies. Especially the ones with seeds, it blends them right in. So no more worrying about bits getting caught up between our teeth! What it also does beautifully is blitz the ingredients for sauces and pastes, which I can use for T in any form.

I started off with making the spinach and basil pesto. The recipe was shared with me by my adorable little cousin who we went visiting this summer. Thanks Varsh, It turned out awesome!

It’s a very basic recipe and stores well for up to a week in the fridge. I used it to make a creamy sauce for penne, as a spread on some toast, a dressing on salad and even as a base for the pizza thins. All of which T savoured and so did we!


Here’s what you’ll need

  • 1 cup Cashew or Pine nuts
  • 1 cup Spinach (thoroughly washed in a vinegar bath)
  • 1/2 cup or more of Oilve oil (basis how moist you’d like the paste to be)
  • 1 tbsp Lime juice (this will act as a preservative)
  • Few leaves of fresh Basil
  • 2 small Garlic pods
  • Salt to taste
  • Glass jar to store

Here’s what you’ll need to do

  • Blitz everything up until you have a semi coarse paste or you could customise the texture to your liking
  • Store away in the fridge for future use


Here’s what you’ll need to make a creamy pesto pasta

  • 2 tbsp Spinach and Basil pesto
  • 1/2 cup mini Penne or a pasta of your choice
  • Some shredded cheese
  • 1/2 cup milk
  • 1/2 tbsp maida or whole wheat flour
  • Oilve oil to drizzle
  • Salt to taste

Here’s what you’ll need to do

  • Add the flour to the milk and boil until it forms a semi thick sauce. Keep whisking so that it doesn’t form lumps
  • Add the cheese, pesto and salt to the sauce and give it a quick whisk
  • Pour the sauce over the cooked pasta, and give it a light drizzle of olive oil
  • Serve when cool





Save your Greens, Go Blanching!












In my excitement and quest to serve up veggies to T, I often end up over ordering just to realise a while later that ummm…. they’ve started to wilt. Especially true for Broccoli, Spinach, Methi & Mushrooms. So I’ve started blanching and freezing the veg (a weeks supply at a time), an age old trick (wish I had thought of it earlier!) It helps seal in the nutrition and when I serve it up the food looks so fresh! I simply love it.

It’s really easy and this is how it’s done:

Boil water, dunk the veg in and keep it there for a few minutes, remove and re-dunk into ice cold water. Strain and store away in the freezer in zip lock bags. Use bits of it as and when required for soups, omelettes, khichadi etc.

PS: squeeze lime over the mushrooms while boiling, the juice will keep them from browning.