3 Ingredients Pesto Paneer Fusion Recipe
Ever dreamt of Italy and India high-fiving each other on your taste buds? That's precisely what a Paneer Pesto Fusion is all about! Picture biting into a golden cube of paneer, its creamy texture yielding to a burst of vibrant green pesto sauce . The aroma of fresh basil dances with the earthy warmth of spices, creating a symphony of flavours that travels from the sun-drenched hills of Italy to the bustling spice markets of India. This is Paneer Pesto Fusion, a culinary adventure that isn't just a meal but a passport to a world where cultures collide, and taste buds are satisfied. So, grab your apron and your sense of curiosity because we're about to embark on a delicious journey to create a masterpiece that bridges the best of both worlds.
A fan of authentic Italian food? Try this Homemade Gnocchi Pesto Recipe!
Cheese or No Cheese?
Paneer, also known as ponir (pronounced [po̯ni̯r]), is a fresh acid-set cheese common in the cuisine of the Indian subcontinent made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. And a bonus fact: unlike many cheeses, paneer is naturally low in fat and calories, making it a guilt-free indulgence. The word paneer entered English from the Hindi-Urdu term panīr, which comes from Persian panir (پنیر) 'cheese,' which comes from Old Iranian. According to Arthur Berriedale Keith, a kind of cheese is "perhaps referred to" in Rigveda. However, Otto Schrader (1890) believes that the Rigveda only mentions "a skin of sour milk, not cheese in the proper sense."
How is Pesto Made?
Pesto is a simple yet delicious sauce that hails from Genoa, Italy. Its name comes from the word "pestare," meaning "to pound," which hints at its traditional preparation. Back in the day, Italians would grind together garlic, basil, nuts, Parmesan cheese, and olive oil in a mortar and pestle. No need for elbow grease these days, though; a trusty blender or mixer works just fine!
100% Vegetarian Pesto
Why settle for imitation when you can have the real deal? Chilzo’s Pesto sauce brings Genoa's vibrant heart straight to your kitchen. Bite into a symphony of flavours: crushed pine nuts and hand-chopped herbs dancing with sharp garlic and grated nutty Parmesan cheese, ensuring it's free from beef rennet (which is not as common as you’d think), all bathed in olive oil and topped with basil flecks. It's not just a sauce; it's a portal to Italy in a jar. But Chilzo’s Pesto sauce isn't just authentic; it's versatile. Every time you open a jar, you unleash a fresh, aromatic symphony that'll tantalise your taste buds and leave you saying "Ciao!" too bland. So, ditch the impostors and embrace the true taste of Italy with Chilzo’s Pesto sauce .
Cook time total- 30-40 mins
Prep time- 10 mins
Cook time- 25-30 mins
Onto the Recipe!
Ingredients you will need to make Pesto Paneer Fusion recipe:- 250g paneer
- Olive oil
- Chilzo’s Pesto Sauce
- Let's dice this paneer into bite-sized chunks
- Toss those paneer grenades into a bowl and drench them in Chilzo’s Pesto sauce . Let them marinate for 15-20 minutes in the fridge, soak up that delicious green goodness. Imagine them plotting a flavour revolution!
- Time to warm up the pan, medium heat is our mantra. Let that olive oil shimmer with our paneer.
- Throw those pesto-coated rebels into the pan and watch them turn golden brown. Two to three minutes per side, let them get a little crispy for that perfect texture.
- Serve this masterpiece warm as an appetiser or alongside your main course. It's like a Bollywood blockbuster for your taste buds, full of twists, turns, and an explosion of spicy-basil goodness.
