Imagine your kitchen filled with the aromatic essence of fresh herbs, nuts, cheese, and olive oil, blending into a symphony of flavors known as pesto. Whether you're a fan of the classic Genovese pesto or are looking to experiment with new variations, this blog post will guide you through seven irresistible pesto recipes that you simply must try.
Classic Genovese Pesto
Let’s start with the classic, the base from which all modern pestos evolved:
- Basil Leaves: 2 cups
- Pine Nuts: 1⁄2 cup
- Parmesan Cheese: 1⁄2 cup, freshly grated
- Garlic: 1-2 cloves
- Extra Virgin Olive Oil: 1⁄2 cup
- Salt to taste
How to Make:
- Combine basil, pine nuts, garlic, and parmesan in a food processor or use a mortar and pestle for a more traditional approach.
- Process or pound until you get a fine paste.
- Slowly drizzle in the olive oil while blending to emulsify.
- Adjust salt as needed.
⭐️ Note: Freshness is key. Use the freshest basil and grate Parmesan just before making pesto for the best flavor.
Spinach and Walnut Pesto
Offering a delightful green hue and nutty flavor, spinach and walnut pesto is a healthier alternative:
- Spinach: 2 cups, packed
- Walnuts: 1⁄2 cup, toasted
- Parmesan Cheese: 1⁄3 cup
- Garlic: 1 clove
- Lemon Juice: 1 tbsp
- Extra Virgin Olive Oil: 1⁄3 cup
- Salt and Pepper to taste
How to Make:
- Combine spinach, toasted walnuts, parmesan, garlic, and lemon juice in a food processor.
- Blend until smooth, slowly adding the olive oil.
- Add salt and pepper, blending briefly to mix.
Sundried Tomato and Basil Pesto
For those with a taste for something sweeter yet tangy:
- Sundried Tomatoes: 1 cup
- Basil Leaves: 1 cup
- Parmesan Cheese: 1⁄4 cup
- Garlic: 2 cloves
- Extra Virgin Olive Oil: 1⁄2 cup
- Salt to taste
How to Make:
- Place sundried tomatoes, basil, parmesan, garlic, and a bit of salt in a food processor.
- Pulse until the mixture is coarse, then drizzle in olive oil until you reach your desired consistency.
Kale and Pumpkin Seed Pesto
Packed with nutrition, this pesto uses kale for a heartier texture:
- Kale: 2 cups, destemmed
- Pumpkin Seeds: 1⁄2 cup, toasted
- Parmesan Cheese: 1⁄4 cup
- Garlic: 1 clove
- Lemon Zest: 1 tsp
- Extra Virgin Olive Oil: 1⁄3 cup
- Salt to taste
How to Make:
- Add kale, pumpkin seeds, parmesan, garlic, and lemon zest to a food processor.
- Blend while slowly adding olive oil to achieve a smooth or chunky texture.
Cilantro Lime Pesto
With a zesty, fresh taste, this pesto brings an international flair:
- Cilantro: 1.5 cups
- Almonds: 1⁄3 cup, blanched and slivered
- Garlic: 2 cloves
- Lime Juice: Juice of 1 lime
- Extra Virgin Olive Oil: 1⁄2 cup
- Salt to taste
How to Make:
- In a food processor, mix cilantro, almonds, garlic, and lime juice.
- While blending, drizzle in olive oil until the pesto reaches the desired consistency.
Mint and Pistachio Pesto
Delightfully different, mint and pistachio make for a refreshing pesto:
- Mint Leaves: 1.5 cups
- Pistachios: 1⁄2 cup, shelled and toasted
- Grated Pecorino Romano: 1⁄3 cup
- Garlic: 1 clove
- Extra Virgin Olive Oil: 1⁄2 cup
- Salt to taste
How to Make:
- Process mint, pistachios, pecorino Romano, and garlic in a food processor.
- Stream in olive oil until the mixture is well combined.
Arugula and Walnut Pesto
The peppery notes of arugula balance the richness of walnuts:
- Arugula: 2 cups
- Walnuts: 1⁄2 cup, toasted
- Parmesan Cheese: 1⁄4 cup
- Garlic: 1 clove
- Extra Virgin Olive Oil: 1⁄3 cup
- Salt to taste
How to Make:
- Combine arugula, toasted walnuts, parmesan, and garlic in a food processor.
- Pulse, adding olive oil until you achieve a creamy pesto.
Pesto isn't just a sauce; it's a versatile ingredient that can transform dishes in various ways. Each of these pesto recipes brings its own unique flavor profile, ranging from the traditional to the exotic. Whether spread on bread, tossed with pasta, or used as a marinade, these seven pestos are sure to elevate your culinary experience. As you venture into the world of pesto, remember that the key to making excellent pesto lies in the quality and freshness of your ingredients. Let these recipes be a starting point for your own culinary creations, and don't be afraid to tweak them to suit your tastes. Enjoy the journey of exploring and experimenting with pesto, one recipe at a time!
What is the best way to store pesto?
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To store pesto, cover the surface with a thin layer of olive oil to prevent oxidation, then seal it in an airtight container. It can be refrigerated for up to a week or frozen for several months.
Can I make pesto without cheese?
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Yes, you can make vegan pesto by omitting cheese or replacing it with nutritional yeast for a similar nutty flavor and texture.
What can I use pesto for?
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Pesto is versatile. Use it as a pasta sauce, spread on sandwiches, a marinade for meats, a dip for vegetables, or even as a base for pizza or salad dressings.
