Favorite Pesto Recipes

Basil Pesto

Ingredients
1 cup fresh, packed basil
1/2 cup olive oil, preferably extra virgin
6 T romano cheese
6 T parmesan cheese
1/4 cup pine nuts
1/2 cup parsley
3 cloves garlic

In a food processor combine above ingredients with 1/4 cup olive oil and chop. Once chopped add remaining olive oil and mix. DO NOT over process.

Add to pasta and mix well - may need to add a few extra pine nuts to pasta. Serve with grated parmesan cheese.

Pesto keeps covered and refrigerated 1 week. Pour thin layer of oil over top of pesto to keep fresh looking.

Dill Lemon Pesto

Ingredients
3 slices homemade-type white bread, torn into small pieces
2 T fresh lemon juice
3 T water
3/4 cup dill, fresh, packed (feathery leaves)
3/4 cup flat-leaf parsley
1/2 t freshly grated lemon zest
2 t Dijon mustard
1/8 t sugar
1/2 cup olive oil, preferably extra virgin

In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands. In a food processor blend bread and remaining ingredients with salt and pepper to taste. Process until smooth.

Pesto keeps covered in the refrigerator for 1 week.

Caper, Raisin, and Lemon Pesto

Ingredients
1/4 cup capers
1 lemon
1/4 cup flat-leafed parsley, fresh, packed
2 T golden raisins
1 T chopped shallot
1 T water
1/4 t freshly ground black pepper
3 T extra virgin olive oil

1. With a vegetable peeler, remove six 2 inch strips zest from a lemon and finely chop. Halve lemon and squeeze enough juice to measure 4 teaspoons, or totaste.

2. In a food processor combine capers, zest, juice, parsley, raisins, shallot, water and pepper. With motor running, add oil in a stream and puree until smooth. Season pesto with salt if necessary.

Gingered Mint Pesto

Ingredients
2 1/2 cups fresh, packed mint leaves
1 1/2 T minced, peeled, fresh gingerroot
1/2 cup olive oil, preferably extra virgin
1/3 cup cashews
1 cloves garlic
1/4 t sugar

In a food processor combine above ingredients with salt and pepper to taste until smooth.

Pesto keeps covered and refrigerated 1 week. Pour thin layer of oil over top of pesto to keep fresh looking.

Green Olive Pesto

Ingredients
1 cup green olives
1/4 cup parsley
3-4 cloves garlic
1/4 cup basil, fresh
1/4 cup parmesan cheese, fresh grated
4 T olive oil

In a food processor or blender, add olives, parsley, garlic, basil, and 2 T olive oil. Process until roughly chopped. Add parmesan cheese and remaining olive oil until ingredients are mixed. Do not overmix.

Cook pasta and mix with pesto, roughly 1 T pesto per 2 cups pasta. Top with fresh ground black pepper and fresh grated parmesan cheese. Serve with pan-fried oysters and fresh lemon.

Pesto can be stored in refrigerator, top with 1 T olive oil to prevent pesto from turning dark in color.

- Don Chase

Jalapeno Sunflower Seed Pesto

Ingredients
1 jalapeno pepper, seeded
1/3 cup sunflower seeds, toasted
1 1/2 cups cilantro
1 1/2 cups parsley
2-3 cloves garlic
1/4 cup parmesan cheese, fresh grated
1/2 tsp salt
6 T olive oil

In a food processor or blender, add jalapeno, sunflower seeds, cilantro, garlic, parsley, salt, and 3 T olive oil. Process until roughly chopped. Add parmesan cheese and remaining olive oil until ingredients are mixed. Do not overmix.

Cook pasta and mix with pesto, roughly 1 T pesto per 2 cups pasta. Top with fresh grated parmesan cheese. Serve with italian sausage braised with red wine vingar (2 T) and onions (1/4 cup).

Pesto can be stored in refrigerator, top with 1 T olive oil to prevent pesto from turning dark in color.

Mixed Herb Pesto

Ingredients
1 cups fresh, packed parsley
1/2 cup fresh packed basil
1 T fresh rosemary leaves
1 T fresh tarragon leaves
1/3 cup olive oil, preferably extra virgin
1/2 cup freshly grated parmesan cheese
1/4 cup walnuts, toasted and cooled
1 cloves garlic, mashed with 1/2 t salt
1 T balsamic vinegar

In a food processor combine above ingredients with salt and pepper to taste until smooth.

Pesto keeps covered and refrigerated 1 week. Pour thin layer of oil over top of pesto to keep fresh looking.

Mushroom Pesto

Ingredients
10 oz package of fresh white mushrooms
4 T olive oil, preferably extra virgin
1 T Worcestershire sauce
1 T medium dry Sherry
1/4 cup pine nuts
1/4 cup parmesan cheese, grated
1/2 cup parsley
1 clove garlic, mashed with 1/4 t salt
1 pound penne pasta

In a non-stick skillet, heat 1 T olive oil over moderately high heat until hot but not smoking and saute mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring until liquid mushrooms give off is evaporated and mushrooms begin to brown.

In a food processor combine mushroom mixture with garlic, pine nuts, parmesan cheese and remaining 3 T olive oil. Add parsley and blend until parsley is chopped fine. DO NOT over process.

Add to pasta and mix well - may need to add 2/3 cup of hot water to help in mixing pesto with pasta. Serve with grated parmesan cheese.

Basil Pecan Pesto

Ingredients
2 cups fresh, packed basil
2/3 cup olive oil, preferably extra virgin
1/2 cup pecans, toasted golden brown & cooled
1/3 cup parmesan cheese
2 cloves garlic, mashed with 1/2 t salt

In a food processor combine above ingredients with salt and pepper to taste until smooth.

Pesto keeps covered and refrigerated 1 week. Pour thin layer of oil over top of pesto to keep fresh looking.

Dried Tomato & Arugula Pesto

Ingredients
1 1/2 cups fresh, packed arugula
1/3 cup bottled, dried tomatoes packed in oil
1/4 cup olive oil, preferably extra virgin
3 T freshly grated parmesan cheese
2 T pine nuts, toasted and cooled
1 cloves garlic, mashed with 1/2 t salt
pinch sugar

In a food processor combine above ingredients with salt and pepper to taste until smooth.

Pesto keeps covered and refrigerated 1 week. Pour thin layer of oil over top of pesto to keep fresh looking.

Tomato Pesto

Ingredients
2 cloves garlic
6 T olive oil, preferably extra virgin
1/3 cup sun dried tomatoes packed in oil
1/3 cup packed fresh basil leaves
1 t balsamic vinegar

In a food processor blend ingredients with salt and pepper to taste. Process until smooth.

Pesto keeps covered in the refrigerator for 1 week with a thin layer of oil on top.

Thailand Peanut Pesto

Ingredients
1 cup roasted unsalted peanuts
1/2 cup soy sauce
1 tsp Tabasco brand sauce
1/4 cup honey
1/3 cup water
3 cloves garlic
1/2 cup sesame oil
12 oz freshly cooked bowtie pasta
1/4 cup golden raisins
chopped scallions

Instructions
Place peanuts in food processor and process till finely ground. While the processor is still on add the remaining ingredients except for the pasta. Process till a thick, smooth paste has formed. Cover and refrigerate til ready to use. Toss with fresh pasta

Lissa Michaeli

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