An Ankitha Gadag original recipe for a super easy pesto
I absolutely love pesto. Not only is it simple and quick to make, it is one of the most versatile recipes ever! Why would anyone ever buy pre-packaged pesto when it is such a cinch to make?! By making your own pesto, you can avoid all the artificial preservatives that come with most store bought products. The recipe I’ll be sharing today is an Ankitha Gadag original recipe! The key here is of course the fresh basil & garlic, but as you will see, every other ingredient can be a concoction of your favorite herbs, nuts and spices.
You can use pesto with pretty much everything. I use mine with eggs, pasta, as a spread in a sandwich, or even as a sauce to a good steak (it’s the italian chimichurri ;))
For this recipe you will need:
- Parsley (1 bunch)
- Basil (1.5 bunch)
- Garlic (1 bulb)
- Nuts (1 cup of your choice, I prefer cashews or pine nuts… you can use almonds if you want to keep it healthy)
- Parmesan cheese (1 cup)
- Serrano (1)
- S&P to taste
- Olive Oil
- lime juice to taste
- Add all ingredients except olive oil into your blender
- While blending, slowly pour olive oil until it reaches a thick, creamy consistency
How to make a quick and easy sauce for seared salmon
Ever wondered what to do when cooking your favorite fish, other than add good old salt and pepper? This glaze is your answer.
It’s easy and fast to make with ingredients you have at home. I used this recipe for salmon, but it is versatile and will go great with any fish. I used ginger jam for this recipe since ginger offers great health benefits. Ginger has well known anti-inflammatory and anti-oxidant properties that make it ideal for incorporating in everyday recipes. The combination of the gingery spice with the sweetness from the jam, make your taste buds want to dance with joy. However, you can substitute any fruit jam/preserves/marmalade when making this recipe yours (look for all natural ingredients, minus the high fructose corn syrup when choosing your jam)!
Let’s get started!
(for the sauce)
- 3 Tbsp of ginger jam
- 1.5 Tbsp of balsamic vinegar
- 1 tbsp dried basil
- 1 tbsp dried chives
- 1/2 cup butter
- salt and pepper to taste
(for the fish)
- skin-on wild salmon ( 6-7 inches)
- salt and pepper
- oil for searing
- Start by adding salt and pepper on your fish
- Next, sear your fish on a heavy skillet with a drizzle of oil. You will be using the remnants to make the sauce .
- Take out your fish after a quick, high heat sear (about 2 mins each side), and bake the remainder in the oven for a 5-7 mins. Total cook time of sear and bake should be less than 10 mins.
Use the searing pan for the sauce. Scrape up all the remnants.
On low heat, add all the ingredients for the sauce
Whisk until desired consistency is achieved
Thanks for reading and following!