Radhika Seth's Pesto Recipe Is The Besto
Image Credit: Radhika Seth

Yes, yes, we spoke about Radhika Seth only yesterday. But kyakarein! The girl is a foodie, and her Instagram is mostly all food, and we are pop culture food writers, and she is a gift that keeps giving and cooking, and we cannot look away. She had earlier teased us that she would share her pesto recipe with us because she thinks it’s the best one out there, and after having tried it this morning, we very happily concur. Why waste time now, let’s best pesto it.

For this recipe, we use her own words. 


    2 cups of fresh basil

    50 g pine nuts (can be substituted with cashews or almonds)

    1/3 cup grated parmesan cheese

    2-3 cloves of garlic

    ½ cup of extra virgin olive oil

    Salt and pepper to taste


    Pulse basil and roasted pine nuts/almonds/cashews in a food processor or blender several times

    Add parmesan and garlic

    Pulse several more times till it forms a thick paste

    Add olive oil in small quantities to the mix and pulse

    Add salt and pepper as per taste

    Add more olive oil for consistency if needed

    Serve and store with a tablespoon of oil.”

We won’t lie – this is a pretty effective and tasty recipe. And we would recommend. Go ahead, add the zest of pesto to your life. How, you ask? Using these unusual recipes. We’ve all heard of grilled sandwiches with pesto in them or the standard pesto pasta. But there are many innovative ways of using this delicious condiment. Here are two of our absolute favorite. 


In this pesto, in addition to basil, you also add two cups each of spinach and kale. Healthify it!

Make zucchini noodles using a spiralizer or with a potato peeler. Salt and lay on a towel to dry.Add 1 Tbsp olive oil to a hot skillet and add in noodles. Cook until softened to your liking. Remove and set aside.Meanwhile, salt and pepper both sides of chicken breasts and grill until done.Add in additional olive oil, mushrooms and garlic to hot skillet. Cook until mushrooms have softened. Add in halved cherry tomatoes and additional olive oil if needed. Cook until just beginning to wilt. Add back in noodles and top with pesto, salt & pepper and red pepper flakes.Serve with sliced chicken and garnish with additional parmesan cheese, pine nuts, chopped basil and extra red pepper flakes. The chicken is of course optional. You may choose to go without it as well. 


This recipe by Café Delites works wonders every time we have tried it. And it is seriously one of the most interesting ways of incorporating pesto into your diet. 

Meatball ingredients:

    1 cup breadcrumbs (or almond meal for lower carb)

    1 large egg

    4 tablespoons traditional basil pesto

    1/4 cup chopped parsley

    2 tablespoons tomato paste

    4 cloves garlic crushed or minced

    2 heaping teaspoons paprika (sweet or smoky)

    1/4 teaspoon red chilli flakes (optional but gives them a nice kick)

    Salt to season (about 2 teaspoons)

Sauce ingredients:

    500 g pasta sauce of choice (or crushed tomatoes)

    420 gcondensed tomato soup 

    Salt/pepper to taste

    Fresh chopped parsley and grated parmesan , to serve


1.    Combine all meatball ingredients in a large sized bowl. Shape into meatballs (I made 18 meatballs about 2-inches in diameter).

2.    Spray a non-stick pan with cooking oil spray or grease with a drizzle of olive oil and pan fry meatballs until underside is golden. Turn them and cook until browned on both sides.

3.    Pour in tomato sauce (or crushed tomatoes) and the tomato soup (or passata/sauce). Season with salt and fresh cracked pepper. Simmer on low heat for 10 - 15 minutes or until meatballs are cooked through.

4.    Garnish with parsley and parmesan cheese, and serve over spaghetti or quinoa or rice!