PESTO 8 WAYS • PART ONE

Pesto 8 Ways • Part One image

Provided by Francine Lizotte

Time 15m

Number Of Ingredients 41

Previous Next

BASIC PESTO
1 c fresh basil leaves, packed
1 large clove garlic
2 Tbsp pine nuts
1/2 tsp ground himalayan sea salt, or to taste
1/2 tsp freshly ground black pepper, or to taste (i always use mixed peppercorns)
3 Tbsp extra virgin olive oil, or as needed
1/4 c grana padano cheese, grated
ITALIAN PESTO
1 1/2 c fresh basil leaves, packed
1/2 c fresh parsley, packed
1 large roma tomato, seeded and roughly chopped
1/4 c pistachios, hulled
2 large cloves garlic
6 Tbsp parmigiano-reggiano cheese, grated
1 Tbsp freshly squeezed lemon juice
1/4 tsp ground himalayan sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste (i always use mixed peppercorns)
1/4 c extra virgin olive oil, or as needed
MEXICAN PESTO
1 c fresh cilantro, packed
1 c fresh parsley, packed
1/4 c pepitas
2 large cloves garlic
1/4 c cotija cheese (substitute feta)
1 Tbsp freshly squeezed lime juice
1 Tbsp hot sauce such as cholula, or to taste
1/4 tsp ground himalayan sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste (i always use mixed peppercorns)
4 Tbsp canola oil, or as needed
ASIAN PESTO
2 c fresh basil leaves, packed
1/2 c fresh cilantro, packed
1/4 c unsalted cashews
1 Tbsp sesame seeds
1/2 Tbsp fresh ginger, chopped
1 tsp low-sodium soy sauce
1/2 tsp chili oil
3 Tbsp canola oil, or as needed
1/4 tsp ground himalayan sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste (i always use mixed peppercorns)

Steps:

1. BASIC PESTO: In the bowl of a food processor, add basil, garlic and pine nuts; season with ground sea salt and freshly ground black pepper. Place the lid, remove the pusher and process for about 15 to 20 seconds before adding the grated cheese.
2. Restart the appliance and slowly, emulsify the oil by adding it in a steady small stream. Stop a few times to scrape the sides of the bowl; taste and adjust if necessary. Yields 2/3rd's of a cup
3. ITALIAN PESTO: In the bowl of a food processor, add basil, parsley, tomato, pistachios, garlic, cheese, lemon juice, salt and pepper; process for 15 seconds.
4. Emulsify the oil by slowly pouring it through the feed tube. Stop a few times to scrape the sides of the bowl; taste and adjust if necessary. Makes 1 cup
5. MEXICAN PESTO: In the bowl of a food processor, add cilantro, parsley, pepitas, garlic, cotija cheese, lime juice, hot sauce, salt and pepper; process for 15 seconds then clean the sides of the bowl.
6. Restart the processor before slowly pouring in the oil in a steady small stream. Makes 1 cup
7. ASIAN PESTO: In the bowl of a food processor, add basil, cilantro, unsalted cashews, sesame seeds, ginger, low-sodium soy sauce, and chili oil; process for 15 seconds and clean the sides of the bowl.
8. Emulsify the oil by slowly pouring in through the feed tube while the appliance is running; taste and adjust if necessary. Yields 2/3rd's of a cup