Basic Pesto Sauce with Variations

Photo by Lori K.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • Basil Pesto:

  • 1/3

    cup pine nuts

  • 3

    cups basil

  • 2

    garlic clove

  • 1/4

    tsp kosher salt

  • 1/2

    cup grated parmesan

  • 1/2

    cup olive oil

  • 1

    tsp lemon juice

  • Cilantro Pesto:

  • 1/3

    cup pepitas

  • 3

    cups cilantro

  • 1/2

    tsp orange zest

  • 2

    garlic cloves

  • 1/4

    tsp kosher salt

  • 1/2

    cup grated aged gouda

  • 1/2

    cup olive oil

  • 1

    tsp orange juice

  • or

  • 1

    c cilantro + 1/4 c queso fresco + 1/4 c toasted pumpkin seeds + 2 tbsp lime juice + 1/4 c extra-virgin olive oil + salt, to taste

  • Mint Pesto:

  • 1/3

    cup sunflower seeds

  • 3

    cups mint

  • 1

    tsp chopped rosemary

  • 2

    garlic cloves

  • 1/4

    tsp kosher salt

  • 1/2

    cup grated pecorino

  • 1/2

    cup olive oil

  • 1

    tsp lemon juice

  • or

  • 1

    c mint + 1/4 c feta + 1/4 c toasted almonds + 2 tbsp lemon juice + 1/4 c extra-virgin olive oil + salt, to taste

  • Parsley Walnut Pesto:

  • 1/3

    cup walnuts

  • 3

    cups parsley

  • 2

    garlic cloves

  • 1/4

    tsp kosher salt

  • 1/2

    cup grated parmesan

  • 1/2

    cup olive oil

  • 1

    tsp lemon juice

  • or

  • 1

    c parsley + 1/4 c Grana Padano + 1/4 c toasted pistachios + 2 tbsp lemon juice + 1/4 c extra-virgin olive oil + salt, to taste

  • Sage Pesto:

  • 1/4

    c sage + 3/4 c parsley + 1/4 c Parmigiano-Reggiano + 1/4 c toasted walnuts + 2 tbsp lemon juice + 1/4 c extra-virgin olive oil + salt, to taste

  • Tarragon Pesto:

  • 1

    c tarragon + 1/4 c Gruyère + 1/4 c toasted hazelnuts + 2 tbsp lemon juice + 1/4 c extra-virgin olive oil + salt, to taste

Directions

Directions are the same for all: Toast nuts/seeds in a dry skillet, let cool. Pulse cooled nuts/seeds in food processor until finely ground. Add herbs, garlic, salt, and any additional zests, herbs, etc. Pulse until finely chopped. Add cheese, pulse to combine. Slowly pulse in the olive oil, add juice and taste for salt and pepper.

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