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Pesto 8 Ways - Part One
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5 from 3 votes

Pesto 8 Ways - Part One

If you love pesto or have never tried it before, here are 4 easy recipes of my Pesto 8 Ways - Part One to get you started.
Prep Time15 minutes
Cook Time0 minutes
Passive time0 minutes
Servings: 4 recipes
Author: Francine Lizotte
Course: Condiments, Sauces & Marinades
Cuisine: Asian, International, Italian, Mexican
Keyword Gluten Free, Healthy, Herbs & Spices, Low Sodium, Quick & Easy, Vegan & Vegetarian

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

  • In the bowl of a food processor, add basil, cilantro, unsalted cashews, sesame seeds, ginger, low-sodium soy sauce, and chili oil; process for 15 seconds and clean the sides of the bowl.
  • 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