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
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.
I also gave some tips on how to use your pesto, like with my Chicken Rollantini.
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.
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.
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
Pesto Three Ways
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
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
Jamie H says
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!
Swathi says
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.
Nancy at Whispered Inspirations says
Mmmm a good pesto makes all the difference. One of my faves and you’re really made some great dishes.
Jenn @ EngineerMommy says
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!