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 minutes mins
Total Time10 minutes mins
Course: Sauce
Cuisine: Italian
Servings: 25
Calories: 99kcal
Author: Chef Dennis Littley
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
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
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