Basil chesto™ (chutney+pesto)

July 16, 2015

Author Notes: Chutney is a condiment of Indian origin, generally made from seasonally fresh ingredients. An Indian take on the Genoese pesto, the Basil Chesto™ has a hot kick but retains the freshness and creaminess of the pesto.Annada Rathi

Makes: 2 cups


For Basil Chesto™

  • 4 cups loosely packed basil leaves
  • 5 small thai chile peppers destemmed
  • 6 peeled garlic cloves
  • 3/4 cup toasted pine nuts
  • 4 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1.5 teaspoons salt
  • 4 tablespoons water

How to use the basil chesto™?

  • 1 packet store-bought pizza dough
  • 2 cups red bell pepper, zucchini 1/2 inch- thick slicesstrips
  • 2 teaspoons basil chesto™
  • 1 teaspoon olive oil
  • 1/2 cup fresh mozzarella cut into strips (optional)


For Basil Chesto™

  1. Grind all the ingredients together in a heavy duty blender like Vitamix.

How to use the basil chesto™?

  1. Saute the bell pepper and zucchini strips in olive oil at medium heat till they become soft. Salt and pepper as per your preference.
  2. Roll the pizza dough with a rolling pin on a baking sheet. Form a circle 4.5-5" radius. Spread the chesto™ liberally and layer sauteed pepper, zucchini and fresh mozzarella strips.
  3. Pull one side of the dough over onto the other side and stick both the sides to form a turnover. Bake for 30-35 min at 350 degrees. Take it out of the oven and after slight cooling cut into pieces. Serve warm.

More Great Recipes:
Pesto|Bell Pepper|Mozzarella|Vegetable|Basil|Summer|Vegetarian|Appetizer

Reviews (2) Questions (0)

2 Reviews

David F. November 5, 2015
Hmmm, looks very spicy! Interesting.
Divya August 9, 2015
Interesting! Shall try this one soon.