Summer

Basil chesto™ (chutney+pesto)

July 16, 2015
Photo by chutneylover
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
Ingredients
  • 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)
In This Recipe
Directions
  1. For Basil Chesto™
  2. Grind all the ingredients together in a heavy duty blender like Vitamix.
  1. How to use the basil chesto™?
  2. Saute the bell pepper and zucchini strips in olive oil at medium heat till they become soft. Salt and pepper as per your preference.
  3. 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.
  4. 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.

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Annada Rathi

Recipe by: Annada Rathi

To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.