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Pesto 8 Ways - Part Two
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Pesto 8 Ways - Part Two

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

Ingredients

GREEK PESTO

  • 1 1/2 cups fresh basil leaves, packed
  • 1/2 cup mint leaves, packed tips & tricks
  • 2 large cloves garlic
  • 1/4 cup walnuts
  • 2 tbsp. whole green olives
  • 1/4 cup feta cheese
  • 1 tbsp. freshly squeezed lemon juice tips & tricks
  • 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
  • 5 tbsp. extra virgin olive oil, or as needed tips & tricks

THAI PESTO

  • 1 1/2 cups fresh basil leaves, packed
  • 1/2 cup fresh cilantro, packed
  • 1/4 cup roasted peanuts
  • 2 tbsp. sweet chili sauce see Recipe
  • 1 tbsp. freshly squeezed lime juice
  • 1/2 tbsp. fresh ginger, finely chopped
  • 1/2 tsp. kaffir lime leaf powder
  • 1/2 tsp. sesame oil tips & tricks
  • 2 tbsp. canola oil, or as needed

MOROCCAN PESTO

  • 1 1/2 cups fresh parsley, packed tips & tricks
  • 1/2 cup mint leaves, packed
  • 1/4 cup blanched slivered almonds
  • 1 tsp. ras el hanout
  • 1/2 tsp. ground cumin
  • 1 tbsp. freshly squeezed lemon juice tips & tricks
  • 6 tbsp. extra virgin olive oil, or as needed
  • 1/4 tsp. ground Himalayan sea salt, or to taste

PICADA - SPANISH PESTO

  • 1/4 cup blanched slivered almonds, toasted tips & tricks
  • 3 tbsp. olive oil
  • 3 slices bread
  • 1 1/2 cups fresh parsley, packed
  • 1 large clove garlic
  • 1 tsp. Vinagre de Jerez (substitute regular sherry vinegar)
  • 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)
  • 10 tbsp. extra virgin olive oil, or as needed

Directions

GREEK PESTO

  • In the bowl of a food processor, add basil, mint, garlic, walnuts, green olives, feta cheese, lemon juice and freshly ground black pepper. Place the lid, remove the pusher and process for 15 seconds before cleaning the sides of the bowl.
  • Restart the appliance and slowly, emulsify the oil by adding it in a small steady stream; taste and adjust if needed. Yields ¾ cup

THAI PESTO

  • In the bowl of a food processor, add basil, cilantro, roasted peanuts, sweet chili sauce, lime juice, ginger, kaffir lime leaf powder and sesame oil; process for 15 seconds.
  • Emulsify the oil by slowly pouring it through the feed tube, stopping a few times to scrape the sides of the bowl; taste and adjust if necessary. Makes ½ cup

MOROCCAN PESTO

  • In the bowl of a food processor, add parsley, mint leaves, slivered almonds, ras el hanout, cumin and lemon juice; 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; taste and adjust if necessary. Makes 2/3 cup

PICADA - SPANISH PESTO

  • In a small skillet on medium heat, add almonds and toss until golden, about 5 minutes. Remove from the heat to cool off.
  • In a large saucepan over medium heat, add 3 tbsp. oil and when it gets hot, add bread slices; toast both sides. Remove from the heat and when cooled, slice and cube. If the bread is not dried enough, place the cubes on a baking sheet and transfer to a 170ºF oven to dry out any moisture.
  • In the bowl of a food processor, add parsley, garlic, bread cubes, toasted almonds, sherry vinegar, salt and pepper; 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. Makes 1 cup