PESTO PANEER

INGREDIENTS:

1. Paneer (Indian cottage cheese) – 100 grams (cut into 1 inch cubes)
2. Hung Curd (or plain greek yogurt) – 1 tbsp
3. Pesto Sauce – 1 tbsp (Recipe Given Below).
4. Olive Oil/ Ghee – to roast the tikka 
5. Salt to taste.

Pesto Sauce:

1. Fresh Basil Leaves – 1 small cup (packed)
2. Pine Nuts – 6-7 Pine Nuts (you can use walnuts or almonds as well)
3. Garlic – 1-2 cloves
4. Extra Virgin Olive Oil – 1 Tbsp
5. Ground Black Pepper – as required
6. Lemon Juice – as required
7. Salt to taste.

How to Make Pesto Sauce:

1. Take a blender. Add all the ingredients and grind on a pulse for around 7-8 times. Make a little coarse paste
2. Your Pesto Sauce is ready. Refrigerate in an airtight container and it’ll be good for at least a week.

How To Make Pesto Paneer:

1. Take a mixing bowl. Add hung curd, pesto sauce and salt if required. Mix well
2. Add paneer cubes and gently mix with your hand or with a spoon. It should be well coated in the marinade
3. Cover the bowl and refrigerate for 30 mins
4. Put marinated paneer on a skewer  
5. Heat a grill pan or tawa. Pour a few drops of Olive Oil/ Ghee and place the skewer. Roast it from all the sides until golden brown
6. Your Pesto Paneer Tikka is ready. Relish it!!!