Introducing My ‘curry Leaf Pesto’ Which I Lovingly Call

introducing my curry leaf pesto which i lovingly call multip img 0 580d197c
introducing my curry leaf pesto which i lovingly call multip img 0 580d197c

Introducing my ‘curry leaf pesto’ which I lovingly call #pinchsto (derived from the Sri Lankan word for curry leaf ‘Karapincha’)
It includes flavours I grew up with and I love from Sri Lanka; curry leaves, coconut oil, cashew nuts and a hint of chilli.
You can have it with basically anything…swipe left to see pinchsto with pasta and on toast…it’s pure heaven…
Full recipe below
Please tag me and #pinchsto if you try the recipe. Would be lovely to see what you do.
40g of fresh curry leaves
20g of roasted chopped cashew nuts
20g of Parmesan cheese
60 g of coconut oil (melted, if solid)- extra virgin cold pressed would be better.
3 garlic cloves
2-3 green chillies (optional)
5-10 black peppercorns (optional)
Salt to your taste (I used 1/2 tsp)

1. Dry roast the chopped cashew nuts and keep aside
2. Add all the ingredients with just about 2 tbsp of coconut oil into a mixer (I used my spice grinder) and mix in blasts. Keep adding the coconut oil in batches until it becomes a nice paste.
3. Can be stored in the fridge for for more than 2 weeks if a dry jar was used.
For SL: if Parmesan cheese is not available use any solid cheese or double the amount of cashew nuts.
If you make without the cheese, your regular cheese can be added to the pasta later.
For UK: coconut oil tends to solidify at Room temperature here. Therefore melt it before use. If you keep the pinchsto in the fridge, make sure you let it come to room temperature before use. But adding it to warm pasta or toast is not a problem.
Or use 30g of coconut oil and 30g of sunflower oil.
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