How to Make Pesto Three Ways – Around the Kitchen Table

To me fresh basil and classical Pesto Genovese will always mean summer, the aroma of fresh basil always transports me to a warm and sunnier climate no matter what time of year it is.   For me basil is a state of mind, a calming herb.  But it’s also has been touted as an anti-bacterial, anti-inflammatory and helpful in improving your cardiovascular health.

Like we really needed more reasons to love basil…..sigh

This week on Around the Kitchen Table I shared my recipes for making Pesto Three Ways and gave lots tips for making other types of pesto.  I also talked about  adjusting the flavor profiles by changing some of the other ingredients to make your own signature pesto!

For the show I made a classical Pesto Genovese, an Arugula Pistachio Pesto with Gorgonzola, and a Sun Dried Tomato Pesto, three of my personal favorites.

Pesto 3 ways

I also gave some tips on how to use your pesto, like with my Chicken Rollantine.  Pound the chicken beast out a bit so its thinner, salt and pepper the inside of the chicken breast, then spread a layer of Pesto Genovese on the inside of the Chicken Breast, add a layer of Sun Dried Pesto down the center of the chicken, roll, dredge in seasoned bread crumbs, saute over med high heat in olive oil, and finish in the oven for about 20 minutes.

chicken rollantine

I also showed how easy it was to coat some shrimp with the different pesto’s and just grill them.  They were amazing!

Shrimp 2  Ways

And of course adding your pesto to just cooked pasta makes a delicious light supper!

spaghetti alla Pesto Genovese

5.0 from 3 reviews
Pesto Three Ways
 
Prep time
Total time
 
Author:
Recipe type: sauce
Cuisine: Italian
Serves: 25
Ingredients
Pesto Genovese
  • 2 bunches of Basil
  • ½ bunch of Italian Parsley (depending upon the size of the bunch you may need a full bunch, or if you want the flavors a little milder)
  • ¼ cup of grated Romano Cheese
  • ¼ cup toasted pine nuts or walnuts
  • 2 cloves of Garlic
  • ¼ cup of Extra Virgin Olive Oil
Sun Dried Tomato Pesto
  • 3-4 oz sun dried tomatoes reconstituted
  • ¼ cup of grated Romano Cheese
  • ¼ cup toasted pine nuts or walnuts
  • 2 cloves of Garlic
  • ¼ cup of Extra Virgin Olive Oil
Arugula Pesto
  • 3 cups of arugula leaves
  • ¼ cup salted pistachios
  • 2 Tablespoons Olive Oil
  • 1 clove garlic peeled
Instructions
Pesto Genovese
  1. Remove the leaves from the basil and parsley, do not use the stems
  2. To toast your pine nuts get a pan sauté pan very hot , then turn off the heat, and add your pine nuts. Keep the pine nuts moving around so they toast without burning.
  3. Place them into your food processor, Pulse it until its minced very well.
  4. Add garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
  5. Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
Sun Dried Tomato Pesto
  1. Reconstitute sun dried tomatoes then drain thoroughly
  2. Add sun dried tomatoes to food processor and pulse until it turns to paste
  3. To toast your pine nuts get a pan saute pan very hot , then turn off the heat, and add your pine nuts. Keep the pine nuts moving around so they toast without burning
  4. Add garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
  5. Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
Arugula Pesto
  1. Clean and wash your arugula leaves, pat dry in paper towels
  2. In the bowl of your food processor, add the arugula, garlic clove and pistachios. Pulse until fully blended and finely chopped.
  3. Add Gorgonzola Cheese and Olive Oil, and pulse until w

Here’s the Video from Around the Kitchen Table-

 

Comments

  1. These variations all sound wonderful!

  2. Hi Chef Dennis,
    I love pesto and have often wanted to make a sun-dried tomato version – this sounds fabulous and I can’t wait to try it.
    The arugula and gorgonzola has got to be amazing! Thanks for 3 great recipes.

  3. Dennis, all three sound fantastic, but the Arugula Pistachio Pesto with Gorgonzola is the one that I’m most excited about. I love arugula! How much Gorgonzola do you put in it?

  4. I love the basil I always have a pot on the terrace. In original pesto Genovese does not put the parsley, but it might be good to try.

  5. The sundried tomato pesto was fabulous. We spread it on shrimp and baked in the oven. Would be delicious on pasta or as a spread for sandwiches or wraps. Can’t wait to try the others!

Trackbacks

  1. […] (many times over) is this marvelous tasting Pesto Genovese. It’s Chef Dennis Littley’s recipe (and fault for addicting me, lol!), and I’m probably going to turn green from eating so much […]

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