100 g mixed salad leaves ( or spinach, rucola...)

50 g parmesan ,grated or Grana Padano

50g cashew nuts or toasted hazelnuts

4-5 cloves of garlic,peeled

Olive oil

Juice of 1 lemon

1/2 tsp Lemon zest

Using a food processor or a mini chopper,blitz the nuts and garlic first. 

Then add the salad leaves of your choice and grated cheese . Parmesan or Grana Padano works best. 

I like to add spinach too.

Slowly add olive oil to reach the desired consistency.

Add salt,pepper,and lemon juice to taste.

For a lighter version you can mix oil and part water.  

Add the pesto to boiled and drained spirelli or any pasta of your choice. 

Dosa batter

 1 cup urad dal ( split black gram )

3 cups rice ( any raw white rice , idly rice , ponni parboiled rice, Kerala red rice or brown rice ) 

1 teaspoon methi seeds ( Fenugreek)

Add the methi seeds to the dal 

Wash the dal  and rice separately.

Soak in water for at least 7-8 hours

Grind dal and rice separately into a fine paste 

Pour it into a big bowl or vessel and let it ferment for at least 6 hours