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pesto, three ways

pesto, three ways

Pesto is something I feel many people limit themselves to thinking only basil, only pine nuts, only parmesan cheese. While I could eat any sort of pesto by the spoon, my goal was to spend one hour (that includes photographing as I was going) and make pesto three different ways. Now I know I am no pioneer of making pesto these ways, but making it three ways in one quick afternoon left me with an abundant amount of pesto-infused recipes ahead. One of the best things about pesto is that it freezes wonderfully, allowing you to enjoy it for months to come. If you check out my tweet here, you can see the perfect ice cube tray I used that has a lid that stores the pesto in the freezer without being exposed to freezer burn or having to deal with a zip lock baggie.

The three variations I went with were: Classic Basil Pesto, Sun-dried Tomato Pesto, and Arugula Walnut Pesto. All were to die for. All worthy to be eaten by the spoonful.

Classic Basil Pesto

Sun-dried Tomato Pesto

Arugula Walnut Pesto

Classic Basil Pesto

Ingredients

  • 1 cup packed fresh basil leaves
  • 3 tablespoons pine nuts
  • 1 clove garlic
  • 2 tablespoons olive oil + 1/4 cup, separated
  • 1/2 cup parmesan cheese
  • salt and pepper to taste

Directions

1. Add the basil leaves, pine nuts, garlic, 2 tablespoons olive oil, and 1/2 cup parmesan cheese to food processor. Pulse several times, to create a paste.

2. Add the remaining 1/4 cup olive oil as the food processor is running, until smooth texture.

3. Taste the pesto and season accordingly with salt and pepper.

Sun-dried Tomato Pesto

Ingredients

  • 1/2 cup packed fresh basil leaves
  • 1/4 cup sun-dried tomatoes, in oil
  • 3 tablespoons pine nuts
  • 1 clove garlic
  • 2 tablespoons olive oil + 1/4 cup, separated
  • 1/2 cup parmesan cheese
  • salt and pepper to taste

Directions

1. Add the basil leaves, sun-dried tomatoes, pine nuts, garlic, 2 tablespoons olive oil, and 1/2 cup parmesan cheese to food processor. Pulse several times to create a paste.

2. Add the remaining 1/4 cup olive oil as the food processor is running, until smooth texture.

3. Taste the pesto and season accordingly with salt and pepper.

Arugula Walnut Pesto

Ingredients

  • 1 cup packed arugula
  • 3 tablespoons walnuts
  • 1 clove garlic
  • 2 tablespoons olive oil + 1/4 cup, separated
  • 1/2 cup romano cheese
  • salt and pepper to taste

Directions

1. Add the arugula, walnuts, garlic, 2 tablespoons olive oil, and 1/2 cup romano cheese to food processor. Pulse several times to create a paste.

2. Add the remaining 1/4 cup olive oil as the food processor is running, until smooth texture.

3. Taste the pesto and season accordingly with salt and pepper.

As you can see, I used the same ratios, just adding the different ingredients accordingly to each pesto. I especially loved the peppery bite that the arugula gave the pesto, but of course I loved the other two as well. Stay tuned to see how I use these pestos in recipes in the future! Now go out and experiment! What are some of your personal favorite combinations?

Until next time, happy cooking!


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