5 from 1 vote
Pesto Three Ways
Prep Time
10 mins
Total Time
10 mins
 

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.

Course: Sauce
Cuisine: Italian
Servings: 25
Calories: 94 kcal
Author: Chef Dennis Littley
Ingredients
Pesto Genovese
  • 2 bunches of 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 grated Romano Cheese
  • 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
  • 2 Tablespoons extra virgin 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 well blended
Nutrition Facts
Pesto Three Ways
Amount Per Serving
Calories 94 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 36mg 2%
Potassium 192mg 5%
Total Carbohydrates 3g 1%
Sugars 1g
Protein 2g 4%
Vitamin A 2.3%
Vitamin C 3%
Calcium 3.2%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.