Hindustan Times (Patna) - Live - - Lifestyle - — Akanksha Sai­gal, as­sis­tant chef and culi­nary de­vel­oper

In­gre­di­ents For the basil pesto

250gm basil leaves 50gm pine nuts 15gm gar­lic 30ml olive oil 50gm Parme­san cheese Salt to taste

For the wrap

6-8 fresh to­ma­toes, sliced 150gm bell pep­pers, roasted 50gm buf­falo moz­zarella, sliced 1tsp basil pesto 2 slices of spinach wrap Salt to taste


For basil pesto: Grind the pine nuts along with the Parme­san cheese. Add the basil leaves, gar­lic and salt to the nuts and cheese mix­ture. Pour in the olive oil slowly so that the leaves form into a chunk.

For the wrap: Add the to­ma­toes, bell pep­pers, moz­zarella, basil pesto, salt and mix well in a bowl. Ap­ply this mix­ture to the wrap and grill till the fill­ing is hot and the wrap is crisp.

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