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
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Ingredients
- For Basil Chesto™
-
4 cups
loosely packed basil leaves
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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)
Directions
- For Basil Chesto™
-
Grind all the ingredients together in a heavy duty blender like Vitamix.
- How to use the basil chesto™?
-
Saute the bell pepper and zucchini strips in olive oil at medium heat till they become soft. Salt and pepper as per your preference.
-
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.
-
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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