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.
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