Pesto Four Ways
October 6th, 2009 | Published in Sauce Recipes, Vegetable Recipes | 4 Comments
photo: Manny rodriguez
With a little sense of adventure, pesto can become one of the most versatile sauces in your kitchen. Like everyone else, I began with the classic pesto based on fresh basil. However, since I can never leave well enough alone (in the kitchen, for sure) I began to experiment with other fresh herbs in my garden. I mean, I love basil as much as the next herbophile, but why couldn’t cilantro or arugula step into this simple garlic/cheese/oil formula? The answer is—they can!
You can successfully substitute arugula or almost any herb—from mint to rosemary—to whip up an elegant, fresh sauce for pasta, chicken, or fish. Here at the tail end of summer, this would be a great way to use up those delicate herbs in the garden before they freeze into dry, brown twigs.
Though good-quality sauces are available now in grocery stores, pesto is so easy to make that I think it’s still worth the time to perfect some personal variations.
Pesto tastes best if prepared with absolutely fresh, fresh leaves, the best olive oil you can afford, and top quality Parmigiano-Reggiano. I prefer to let it rest in the refrigerator for 3 to 4 hours before serving; it will last for up to one week in the refrigerator. BTW, pesto can be frozen with great success.
Basil Pesto Recipe
Herbaceous and fragrant, this basil pesto is perfect on pasta, chicken, or fish. Try stirring a spoonful into soup to give it a bright lift.
Makes about 1 cup
- 2 tablespoons chopped garlic
- 1/2 cup toasted pine nuts or almonds
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 cups loosely packed, chopped fresh basil leaves
- 3/4 cup freshly grated Parmigiano Reggiano
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground white pepper
- Kosher salt
- Place the garlic, pine nuts, olive oil, and basil in a food processor and pulse to purée. Scrape the sides down to thoroughly blend the ingredients. Add the Parmigiano Reggiano, lemon juice, and white pepper. Purée until smooth, scraping down the sides as necessary.
- Season to taste with salt and white pepper. Cover and refrigerate.
2 varieties of basil on my deck
Basil-Mint Pesto Recipe
This basil-mint pesto is lovely on grilled lamb.
Makes about 1 cup
- 2 tablespoons chopped garlic
- 1/2 cup toasted pine nuts or almonds
- 1/2 cup extra-virgin olive oil
- 1 cup loosely packed, chopped fresh basil leaves
- 1 cup loosely packed fresh mint leaves
- 1/3 cup freshly grated Parmigiano Reggiano
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground white pepper
- Kosher salt
- Place the garlic, pine nuts, olive oil, basil, and mint in a food processor and pulse to purée. Scrape the sides down to thoroughly blend the ingredients. Add the Parmigiano Reggiano, lemon juice, and white pepper. Purée until smooth, scraping down the sides as necessary.
- Season to taste with salt and white pepper. Cover and refrigerate.
Arugula Pesto Recipe
Spread this peppery pesto onto a grilled cheese sandwich or add it to macaroni and cheese.
Makes about 1 cup
- 2 tablespoons chopped garlic
- 1/2 cup toasted pine nuts or almonds
- 1/2 cup extra-virgin olive oil
- 2 cups loosely packed, chopped fresh arugula leaves
- 1/2 cup feta
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground white pepper
- Kosher salt
- Place the garlic, pine nuts, olive oil, and arugula in a food processor and pulse to purée. Scrape the sides down to thoroughly blend the ingredients. Add the feta, lemon juice, and white pepper. Purée until smooth, scraping down the sides as necessary.
- Season to taste with salt and white pepper. Cover and refrigerate.
Cilantro Pesto Recipe
This lively pesto is great on grilled chicken or fish or stirred into albondigas or tortilla soup.
Makes about 1 cup
- 2 tablespoons chopped garlic
- 1/2 cup pumpkin seeds
- 1/2 cup extra-virgin olive oil
- 2 cups loosely packed, fresh cilantro leaves
- 1/2 cup fresh Italian parsley
- 1/4 cup freshly grated Parmigiano Reggiano
- 2 teaspoons fresh lime juice
- 1/2 teaspoon ground white pepper
- Kosher salt
- Place the garlic, pumpkin seeds, olive oil, cilantro, and parsley in a food processor and pulse to purée. Scrape the sides down to thoroughly blend the ingredients. Add the Parmigiano Reggiano, lime juice, and white pepper. Purée until smooth, scraping down the sides as necessary.
- Season to taste with salt and white pepper. Cover and refrigerate.
If you like these pestos, check out more ideas at Cooking With Amy
July 8th, 2010at 3:01 pm(#)
Do you know if pesto freezes? I have some basil I need to use ASAP, but have already made one big batch of pesto and would like to make another to preserve.
July 8th, 2010at 3:22 pm(#)
Hi Shalene, it freezes beautifully. It’s a great way to make summer last well into Fall.
July 8th, 2010at 3:22 pm(#)
No worries.
September 12th, 2010at 6:59 pm(#)
olive oil is a great additive on foods since it has low saturated fat”;”