Pesto, Pesto and more Pesto!

There are so many great ways to make pesto and you can add Pesto to many different dishes.  I love Pesto just about anyway I have ever tried it!

Here are a few of my favorites….

Just in case you have never made pesto this is a typical pesto recipe.

Fresh Basil Pesto
2 cups fresh basil leaves
1/2 cup fresh grated Parmesan or Ramano Cheese
1/2 cup olive oil
1/3 cup toasted pine nuts
3 minced garlic cloves
salt and pepper

In a food processor, pulse the basil and pine nuts a few times. Add the garlic and pulse some more. Then slowly add the olive oil while continuing to pulse. Add a pinch of salt and pepper and pulse until mixed. You should remove the lid of the food processor 1/2 way through and scrape down the sides with a rubber spatula to make sure you blend everything well.

Serve over pasta, on toasted baguette, with chicken, etc…

Avocado, Arugula, Pistachio Pesto

2 Avocados halved and pitted
2 squeezed limes and zest of one
3 cups lightly packed arugula
1/2 cup cilantro
1/3 cup toasted almonds
1 cup grated parmesan
3 cloves of garlic
salt and pepper
1/2 cup olive oil

In a food processor pulse the avocado, arugula, cilantro and nuts. Add the garlic, lime juice and zest pulse and then add cheese and slowly drizzle the olive oil in while constantly pulsing. Add a pinch of salt and pepper.

This is great over pasta, on sandwiches, with chicken, etc.

Sun-Dried Tomato Pesto
Same ingredients as Basil Pesto just add a jar of sun-dried tomatoes packed in oil and skip the pine nuts

Artichoke, Spinach Pesto
1 bag frozen artichoke hearts, thawed and patted dry
1/2 package frozen spinach thawed and squeezed to remove all water
1 cup fresh chopped flat leaf parsley
1/2 cup toasted walnuts
Juice and zest of 1 large lemon
2/3 cup fresh parmesan
2 cloves garlic
1/2 cup olive oil
pinch of salt
pinch of pepper
1 tsp red pepper flakes

Pulse the artichoke hearts, spinach, parsley, walnuts and lemon juice/zest. Add garlic, Add olive oil slowly, add fresh Parmesan and Red Pepper.

This is great on toasted crostini or with pita chips, I have also added this as a layer in lasagna.

I’m trying a new pesto this weekend, I will share soon.

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