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    Ask Chef Dennis » Recipes » Diet » Low Carb Recipes » How to Make Pesto Three Ways and Add Deliciousness to Your Recipes!

    How to Make Pesto Three Ways and Add Deliciousness to Your Recipes!

    Published: Mar 18, 2020 · Modified: Jun 24, 2022 by Chef Dennis Littley · 24 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 10 votes
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    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. I like to think that basil is a state of mind, a calming herb. Basil has 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

    white plate with grilled shrimp, pasta and chicken rollantine with a yellow napkin and silverware sitting on a wooden cutting board

    This week I’m going to teach you How to Make Pesto Three Ways and if you watch my video you get lots of 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!

    When making pesto I always like to start with a classical Pesto Genovese. The other pestos I shared were an Arugula Pistachio Pesto with Gorgonzola, and a Sun-Dried Tomato Pesto. Once you see how easy it is to make pestos using many of your favorite ingredients you’ll be creating delightfully delicious dishes in your home with pesto.

    three white bowls of pesto, Basil pesto, sundried tomato pesto and arugula pesto sitting on a yellow napkin with a few pine nuts sprinkled around

    I also gave some tips on how to use your pesto, like with my Chicken Rollantini.

    4 sauteed chicken rollantine sitting on a rectangular white plate with toasted pine nuts sprinkled on top sitting on a wooden cutting board with a yellow napkin under a corner of the plate and a head of garlic broken open next to the plate

    Making Chicken Rollantini is a simple task. Pound the chicken breast 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.

    eight grilled shrimp sitting on a white plate. four of them seasoned with basil pesto and four of them seasoned with sundried tomato pesto

    Try rubbing some of the pesto into shrimp and grilling them. It couldn’t be easier and makes a delicious appetizer or topping for another dish.

    white bowl with a green rim filled with spaghetti alla Pesto Genovese sitting next to a yellow napkin with a spoon and fork crossed on top of the napkin. All sitting on a wooden cutting board

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

    What can I Make Pesto Out of?

    Pesto’s can be made from a variety of vegetables, the sky is the limit. Usually, pestos are made with some type of leafy green. That being said you can see I made a pesto out of sun-dried tomatoes. So use your imagination and get creative!

    Some of my choices besides Basil and Arugula are:

    • Carrot or Beet Greens
    • Kale
    • Cilantro
    • Broccoli Rabe

    The greens should have a pronounced flavor. Any green that is too subtle won’t have the flavor profile you need for pesto.

    Do I have to use Cheese in Pesto?

    No, you don’t. If you’re a Vegan you can even use Nutritional Yeast for the flavor or Romano cheese. 

    You can also swap out the grated Romano for other types of cheese, as I did in the Arugula Pesto. If it’s not a hard cheese add it in at the end.

    Do I have to use Pine nuts in Pesto?

    No, you don’t. For years we’ve swapped out pine nuts for the less expensive option of walnuts. But you leave the nuts out completely without have much of an impact on the flavor.

    If you enjoyed this recipe, you may also like these:

    • Pan-Seared Scallops with Linguine al Pesto
    • Chicken Rollantini with Arugula Pesto
    • Pasta alla Caponata
    • Pasta Aioli with Broccoli Rabe

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    overhead partial view of three pesto's in white bowls
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    5 from 10 votes

    Pesto Three Ways

    Pesto is one of the easiest most delicious seasoning you’ll ever learn to make.  It can be added to so many dishes in so many ways.  Here are three of my favorite pesto recipes to help you get you started creating your own.
    Prep Time10 mins
    Total Time10 mins
    Course: Sauce
    Cuisine: Italian
    Servings: 25
    Calories: 99kcal
    Author: Chef Dennis Littley

    Ingredients

    Pesto Genovese

    • 2 bunches basil
    • ½ bunch 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 grated Romano Cheese
    • ¼ cup toasted pine nuts or walnuts
    • 2 cloves garlic peeled
    • ¼ cup extra virgin olive oil

    Sun Dried Tomato Pesto

    • 4 oz sun dried tomatoes reconstituted
    • ¼ cup Romano cheese grated
    • ¼ cup toasted pine nuts or walnuts
    • 2 cloves garlic
    • ¼ cup extra virgin olive oil

    Arugula Pesto

    • 3 cups arugula leaves
    • ¼ cup salted pistachios
    • 1 clove garlic peeled
    • 2 Tablespoons extra virgin olive oil
    • 2 Tablespoons gorgonzola
    US Customary – Metric
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    Instructions

    Pesto Genovese

    • Remove the leaves from the basil and parsley, do not use the stems
    • 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.
    • Place them into your food processor, Pulse it until its minced very well.
    • Add garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
    • Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily

    Sun Dried Tomato Pesto

    • Reconstitute sun dried tomatoes then drain thoroughly
    • Add sun dried tomatoes to food processor and pulse until it turns to paste
    • 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
    • Add garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
    • Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily

    Arugula Pesto

    • Clean and wash your arugula leaves, pat dry in paper towels
    • In the bowl of your food processor, add the arugula, garlic clove and pistachios. Pulse until fully blended and finely chopped.
    • Add Gorgonzola Cheese and Olive Oil, and pulse until well blended

    Nutrition

    Calories: 99kcal | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 52mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Jamie H

      March 21, 2020 at 1:21 am

      I’m excited to try your recipes! My family loves traditional pesto. In fact, one of my kids favorites is when I make breadsticks slathered in pesto, and topped with mozzarella. So yummy!

      Reply
    2. Swathi

      March 21, 2020 at 12:56 am

      5 stars
      Thanks for sharing all these different types of pesto . I would love to try that sun dried tomato pesto and Arugula pesto as I have tried other one.

      Reply
    3. Nancy at Whispered Inspirations

      March 20, 2020 at 11:28 pm

      Mmmm a good pesto makes all the difference. One of my faves and you’re really made some great dishes.

      Reply
    4. Jenn @ EngineerMommy

      March 20, 2020 at 1:32 pm

      I love a good pesto recipe. I never tried the one with gorgonzola but that sounds amazing to me! I have put pesto on shrimp before and it’s such an easy way to boost the flavor!

      Reply
    5. Kathy

      March 20, 2020 at 11:24 am

      These all sound really good. I love having pesto. It’s so great for so many dishes.

      Reply
    6. Christy Hoover

      March 20, 2020 at 10:42 am

      5 stars
      This is great! I am going to try this this weekend.

      Reply
    7. Catalina

      March 20, 2020 at 4:42 am

      5 stars
      I love basil pesto. I will definitely try your tips to use it. I should also try sun dried tomato pest. Must be fabulous!

      Reply
    8. Marysa

      March 19, 2020 at 9:22 pm

      Pesto is my fave! I will have to try these. It is nice to have some different twists on recipes.

      Reply
    9. Tasheena

      March 19, 2020 at 7:34 pm

      5 stars
      I can’t wait to try your pesto recipes. I love trying new ways to use it.

      Reply
    10. Beth

      March 19, 2020 at 4:11 pm

      I really like pesto, but I have only had store-bought pesto. It looks like something I should be making at home!

      Reply
    11. Amber Myers

      March 19, 2020 at 3:46 pm

      5 stars
      Yum, I would love all of these! I’ve always been a huge fan of pesto. I haven’t made it in ages

      Reply
    12. melissa chapman

      March 19, 2020 at 3:04 pm

      5 stars
      That pesto looks so good on all the things you showed us. I think I will use the basic recipe and eat it on pasta.

      Reply
    13. Tammy

      March 19, 2020 at 2:43 pm

      5 stars
      All those look yummy. I’m a bit partial to the green pesto with chicken. So good!!

      Reply
    14. GiGi Eats

      March 19, 2020 at 1:28 pm

      Nut & Cheese-Free Pestos for me!!! These sound remarkable! ESPECIALLY on shrimp 🙂

      Reply
    15. Lisa

      June 06, 2014 at 11:53 am

      5 stars
      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!

      Reply
      • Chef Dennis Littley

        June 06, 2014 at 1:34 pm

        Thanks for letting me know Lisa and I’m very happy to hear that you enjoyed them!

        Reply
    16. Pepesenise

      June 05, 2014 at 3:05 pm

      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.

      Reply
    17. Kath

      June 05, 2014 at 8:23 am

      5 stars
      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?

      Reply
      • Chef Dennis Littley

        June 05, 2014 at 9:43 am

        Hi Kath

        I put in about 2 tablespoons of Gorgonzola, but it creams up really well, so if you like more or want to augment it with a little romano for extra flavor, its all good!

        Reply
      • Thao

        August 30, 2021 at 8:46 pm

        This is very interesting ! I am going to try this this weekend. Thanks for sharing the recipes.

        Reply
    18. Robyn @ simply fresh dinners

      June 05, 2014 at 8:22 am

      5 stars
      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.

      Reply
      • Chef Dennis Littley

        June 05, 2014 at 9:44 am

        you’re very welcome Robyn, Pesto’s really liven dishes and make everything seem fresher!

        Reply
    19. Christine from Cook the Story

      June 05, 2014 at 8:07 am

      These variations all sound wonderful!

      Reply
      • Chef Dennis Littley

        June 05, 2014 at 9:45 am

        Thanks Christine! We do love the flavors they add to dishes!

        Reply

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