Pesto 8 Ways – Part One
Every year, my husband and I grow an herb garden. As a foody, I can’t imagine not having one. When I need a specific herb, I just step out onto the patio to get it… that’s so cool! We have our favorite ones and they are rosemary, basil, oregano, chives, mint, parsley and sage. We also grow tomatoes, all sorts of peppers as well as green onions. All these are our annual must have to grow…
During harvest time, I’m quite busy with canning and making recipes with what’s left from the garden. A sauce that I make year after year is Pesto. It’s a great versatile condiment that can be used in pasta, over roasted vegetables, in sandwiches, bread or pizza, in salad dressings, and so on. Besides the basic one, there are other flavorful ways to make this sauce. Here are 4 of my Pesto 8 Ways – Part One recipes…
In this first part of two series, I’m sharing my Asian, Italian, Mexican, and of course, the traditional pesto sauce with you. From one to another, they’re deliciously different, giving you a variety of tastes to choose from. Each recipe is super easy to make and also freezes very well for later use.
Did you know that pesto is originally from Italy and it dates way back to Roman times! They were crushing herbs, garlic and walnuts using a mortar and pestle. Now these days, a food processor or blender is a faster way to go.
When most people think of pesto, right away basil is the herb that comes to mind. Although it’s a popular one for the making of this sauce, other herbs can be used instead like parsley, cilantro, spinach, kale, mint, sage, etc. The components for pesto are basically the same; herb, acid, nuts and oil. From there, it’s just a matter of letting your imagination do the rest like I did when I created these 8 Pesto recipes…
Using diverse ingredients, these 4 featured ones in this episode stand on their own with their unique flavors. I like to use my Asian Pesto on Soba Noodles along with tofu and green onions. The Italian one on focaccia with some shredded chicken and prosciutto. I make a dressing with the Mexican Pesto for salads or add some to salsa verde or salsa cruda. The options of dishes you can create with these sauces are unlimited.
There’s something I would like to highlight when it comes to making the Asian Pesto. I use fresh ginger and I do chop it finely. There are two reasons why I do this extra step. First, when chopping it finely, it will give me the exact amount for the recipe and second, although I blend everything using a food processor, I still want to make sure I won’t end up with thick pieces of ginger. I highly suggest you do the same for best results…
If you love pesto or have never tried it before, here are four delicious versions of my Pesto 8 Ways to get you started. With a variety of different flavors, these sauces are a nice, healthy way to use fresh herbs along with other amazing ingredients. Stay tuned for part two of this series with four more tantalizing recipes coming next year on September 1st…
Bon Appétit!
Check out these other great herb inspired recipes…
– Italian Seasoning • Homemade Blend
– Mint Jelly
– Basil Lemon Butter
– Lemon Rosemary Madeleines
– Tarragon Limoncello Halibut
– Herbes de Provence • Make your own
– Tomato Rosemary Focaccia
and for even more sauce recipes, click on this link… Recipe Category • Sauces & Marinades
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Pesto 8 Ways - Part One
Hover to scale
Ingredients
BASIC PESTO
- 1 cup fresh basil leaves, packed tips & tricks
- 1 large clove garlic
- 2 tbsp. pine nuts
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 3 tbsp. extra virgin olive oil, or as needed tips & tricks
- 1/4 cup Grana Padano cheese, grated
ITALIAN PESTO
- 1 1/2 cups fresh basil leaves, packed
- 1/2 cup fresh parsley, packed tips & tricks
- 1 large Roma tomato, seeded and roughly chopped
- 1/4 cup pistachios, hulled
- 2 large cloves garlic
- 6 tbsp. Parmigiano-Reggiano cheese, grated
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/4 tsp. ground Himalayan sea salt, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 cup extra virgin olive oil, or as needed
MEXICAN PESTO
- 1 cup fresh cilantro, packed tips & tricks
- 1 cup fresh parsley, packed
- 1/4 cup pepitas
- 2 large cloves garlic
- 1/4 cup cotija cheese (substitute feta)
- 1 tbsp. freshly squeezed lime juice tips & tricks
- 1 tbsp. hot sauce such as Cholula, or to taste
- 1/4 tsp. ground Himalayan sea salt, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 4 tbsp. canola oil, or as needed
ASIAN PESTO
- 2 cups fresh basil leaves, packed
- 1/2 cup fresh cilantro, packed
- 1/4 cup unsalted cashews
- 1 tbsp. sesame seeds
- 1/2 tbsp. fresh ginger, chopped
- 1 tsp. low-sodium soy sauce
- 1/2 tsp. chili oil see Recipe
- 3 tbsp. canola oil, or as needed
- 1/4 tsp. ground Himalayan sea salt, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
Directions
BASIC PESTO
- In the bowl of a food processor, add basil, garlic and pine nuts; season with ground sea salt and freshly ground black pepper. Place the lid, remove the pusher and process for about 15 to 20 seconds before adding the grated cheese.
- Restart the appliance and slowly, emulsify the oil by adding it in a steady small stream. Stop a few times to scrape the sides of the bowl; taste and adjust if necessary. Yields 2/3rd’s of a cup
ITALIAN PESTO
- In the bowl of a food processor, add basil, parsley, tomato, pistachios, garlic, cheese, lemon juice, salt and pepper; process for 15 seconds.
- Emulsify the oil by slowly pouring it through the feed tube. Stop a few times to scrape the sides of the bowl; taste and adjust if necessary. Makes 1 cup
MEXICAN PESTO
- In the bowl of a food processor, add cilantro, parsley, pepitas, garlic, cotija cheese, lime juice, hot sauce, salt and pepper; process for 15 seconds then clean the sides of the bowl.
- Restart the processor before slowly pouring in the oil in a steady small stream. Makes 1 cup
ASIAN PESTO
- Emulsify the oil by slowly pouring in through the feed tube while the appliance is running; taste and adjust if necessary. Yields 2/3rd’s of a cup
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