7 Ways to Pesto

Have a bunch of basil or greens you’re not sure what to do with? Try making pesto! You can even freeze pesto to use during the winter. We’ve got 7 different recipes using different types of greens or basil.

Arugula Pistou

Ingredients:

·        1 ounce (1 cup) arugula

·        1½ tablespoons extra-virgin olive oil

·        1½ teaspoons whole-grain mustard

·        ½ teaspoon table salt, divided

·        1-1/2 tsp white wine vinegar

·        ½ teaspoon pepper

Method:

Process arugula, oil, mustard, ½ teaspoon salt, 1½ teaspoons vinegar, and ½ teaspoon pepper in food processor until finely chopped, about 8 seconds, scraping down sides of bowl as needed.

Arugula Pesto

Ingredients:

·        2 cups arugula

·        ½ cup walnuts

·        ¼ cup parmesan cheese

·        1/8 cup extra-virgin olive oil

·        1 TBSP lemon juice

·        1 clove garlic

·        Salt and pepper to taste

Method:

Place arugula, cheese, walnuts, olive oil, lemon juice, garlic, and salt and pepper into food processor. Blend ingredients until well-combined. Add water if wanted to adjust consistency.

Thai Basil Pesto

Ingredients:

·        2 cups Thai basil

·        2 cloves garlic

·        ¼ cup almonds

·        ¼ tsp salt

·        1 tsp lime juice

·        2/3 cup canola oil

Method:

Place Thai basil, garlic, almonds, salt, lime juice, and canola oil in food processor. Blend until desired consistency.

Sage Walnut Pesto

Ingredients:

·        2 cup fresh sage leaves

·        3 cloves garlic

·        ½ cup walnuts

·        2 TBSP lemon juice

·        ½ tsp salt

·        ½ tsp peppers

·        1/3 cup extra virgin olive oil

·        ½ cup parmesan cheese

Method:

Place sage, garlic, walnuts, salt, lemon juice juice, and oil in food processor. Blend until desired consistency. Options: toast walnuts to bring out nuttier flavor.

Classic Basil Pesto

Ingredients:

·        2 cups fresh basil leaves, packed

·        ¼ cup walnuts

·        3 cloves garlic

·        ½ cup extra virgin olive oil

·        2 TBSP lemon juice

·        Salt and pepper to taste

Method:

Combine basil, walnuts, garlic, olive oil, lemon juice, and salt and pepper in food processor. Blend until desired consistency.

 Sicilian Tomato Basil Pesto

Ingredients:

·        1/3 cup almonds

·        1 garlic clove

·        1 pound cherry tomatoes or ripe red tomatoes

·        ½ cup fresh basil leaves

·        ½ tsp salt

·        ¼ tsp black pepper

·        1/3 cup olive oil

Method:

Blitz almonds and garlic in food processor until almonds are finely chopped. Add tomatoes, basil, salt and pepper. Pulse until tomatoes are chopped. With blender running, drizzle in the olive oil.

Kale Pesto

Prep Time: 5minutes

Serves 8

This vibrant kale pesto is a bright, nutty, and delicious to use kale.  Spread it on pizza crust instead of red sauce. Toss it with pasta or spread it on baguette with a slice of cheese. Leftover pesto will keep in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months.

Ingredients

·        ½ cup pepitas (or ¾ cup hemp hearts)

·        1 small garlic clove

·        ¼ cup grated Parmesan cheese, or 1 tablespoon nutritional yeast

·        Heaping ¼ teaspoon sea salt

·        Freshly ground black pepper

·        2 packed cups chopped curly kale

·        2 tablespoons lemon juice

·        ½ cup extra-virgin olive oil

Instructions

In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.

Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.