Pesto Three Ways
Pesto is a healthy, feisty food to add to snacks, lunches, or dinners. Here are three ways to try pesto. Choose from basil, arugula, or roasted red pepper pesto depending on your pallet or food you want to go with it.
Ingredients
Basil Pesto
- 4 cup packed fresh basil leaves washed well
- ½ cup pine nuts (toasted until golden and cooled (watch closely and stir a few times) or walnuts)
- ½ cup parmesan cheese freshly grated
- 2 large garlic cloves minced or pressed
- ¼ cup extra virgin olive oil
- 3 tbsp extra virgin olive oil
- Sea salt and black pepper to taste
Optional:
- ½ tsp chili powder
- ½ tsp crushed red pepper (add for spicy basil pesto)
Arugula Pesto
- 1 cup arugula packed
- ½ cup raw almonds or walnuts
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 2-3 tbsp olive oil
- Sea salt and black pepper to taste
Roasted Red Pepper Pesto or Sun-Dried Tomato Pesto
- 3 tbsp pine nuts roasted
- 2 cup sliced roasted red peppers chopped (or use sun dried tomatoes below)
- 12 sun dried tomatoes chopped (or use roasted red peppers above)
- ½ cup packed fresh basil leaves
- 2 clove garlic
- 2 tbsp grated Parmesan cheese
- 2-3 tbsp olive oil
- Salt and freshly ground black pepper to taste
Spicy Option:
- ¼ – ½ tsp crushed red pepper
Instructions
Basil Pesto
- Place the basil in a food processor.
- Pour in about 1 tablespoon of the oil, and blend basil into a paste.
- Gradually add pine nuts, parmesan cheese, garlic, chili powder and crushed red pepper (if using), and remaining oil.
- Continue to blend until smooth.
Arugula Pesto
- Place arugula, almonds, lemon juice, lemon zest and 1 tablespoon of the oil in a food processor. Pulse until blended into a paste.
- Add in the remaining oil, along with the salt and pepper.
Roasted Red Pepper Pesto or Sun-Dried Tomato Pesto
- Place the pine nuts red peppers, basil, garlic, parmesan cheese and 2 tablespoons of the oil in a food processor.
- Process until smooth and thick, adding more oil as necessary to create a thick paste.
- Season to taste with salt and pepper.
