Apricot Pesto

Pesto also known as Barims in Ladakhi has been prepared in La-dakhi kitchens since time immemorial. We bring the recipe not inspired from Liguria (Italy) but from our very own ancestors. Using a mortar and pestle they would crush apricot kernels (sometimes with sun dried tomatoes or walnuts), mint, wild garlic, rock salt, and apricot oil. Using this traditional method would enhance the flavour of the ingredients and texture.We present you the richness of this traditional pesto made with organic produce foraged from the different regions of Ladakh sans artificial preservatives. Nothing can match up to the flavour of this homemade pesto which can be savoured with breads, pasta, pizza or just about anything.