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How to Make Pesto Three Ways

Published: Mar 18, 2020 · Modified: Sep 4, 2023 by Chef Dennis Littley

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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!

Table of Contents:
  • What can I Make Pesto Out of?
  • Do I have to use Cheese in Pesto?
  • Do I have to use Pine nuts in Pesto?
  • Recipe: Pesto Three Ways

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

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overhead partial view of three pesto's in white bowls

Pesto Three Ways

Chef Dennis Littley
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.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Sauce
Cuisine Italian
Servings 25
Calories 99 kcal

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

Nutrition

Calories: 99kcalCarbohydrates: 4gProtein: 2gFat: 9gSaturated Fat: 2gCholesterol: 3mgSodium: 52mgPotassium: 204mgFiber: 1gSugar: 2gVitamin A: 246IUVitamin C: 4mgCalcium: 41mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 10 votes

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    Recipe Rating




  1. Jamie H says

    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 says

    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 says

    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 says

    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
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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