BM # 43 Week 1 Day 2
While making the pizza cups for Day 1 , I made extra dough so I could make these wontons for Day 2. I am a great fan of pesto and my love for it began in Japan some eight years back. I remember my daughter baking a pizza with pesto sauce and cheese, absolutely no tomato. I loved its aroma and at that point of time had no idea if this basil would be available in India. So my dear daughter made pesto and packed some basil too for me to carry to India. I came and that very day made a basil pizza for my son. It's been eight years now and now I laugh at myself for getting basil from Japan. It is so readily available at my local vegetable vendor.
My love for Basil has not died and so I made Almond pesto as the stuffing for these wontons. My son sweetly made some Chilly Garlic oil, which tastes awesome with any pizza or pizza bite.
1/2 cup basil leaves
2-3 cloves garlic
2 tbsp olive oil
2 green chilly
1/2 tsp lemon juice
Salt to taste.
Blend to a paste, make sure it is not very runny.
Preparing the wontons
Cut circles from the dough.
Place the pesto in the centre.
Place some grated cheese on top.
Using both your hands, bring the sides to the centre to form the wonton shape.
The moisture from pesto will take care of sealing it, so no need to apply water.
Place them on a tray and bake till crisp.
Chilly Garlic Oil
Heat 1/2 cup olive oil.
Let it smoke.
Switch off the gas.
Throw in crushed red chilly.
Add finely chopped garlic.
Add pinch of salt.
Cover and let the flavours infuse.
Once cool store in a bottle.
Labels: Blogging Marathon, Condiments, International Cuisine, Snacks