The classic pesto recipe uses a combination of fresh basil, parmesan, garlic, pine nuts, olive oil and salt and pepper. It can be used with pasta, salads, or even a vegetable dip as a change from other dressings. But those things are not the only ingredients that can be used for pesto. There is a wide range of other mixtures that can kick your classic pesto game up a notch.
Don’t get me wrong, basil is great. But your greens don’t have to stick with just that. Give kale, parsley, cilantro or mint a try. And don’t forget about other leafy options like arugula, spinach, or even watercress. For cheese, parmesan may be the go-to but switching it up with other ones like manchego, gruyere, or cheddar may be nifty for a change.
But don’t stop there. When it comes to the nuts, luckily there’s a world of them to choose from. Try walnuts, pistachios, or even almonds. Cashews, pistachios, or even hazelnuts make a good addition. I made a luscious citrus walnut pesto that was great on white flaky fish like cod, haddock, or even tilapia. Using the zest and juice of one lemon and one orange along with a little salt and pepper, walnuts, grated parmesan, and parsley, it made for a thick mixture that, frankly, I’d be happy to eat by just dipping in a crusty baguette.
Sure, garlic can always be added to a pesto. Other ingredients can make it tasty, too. How about red pepper flakes for a really good zing? Thyme, rosemary, oregano are great choices. Even tarragon, although my advice is to be sparing with this one. Too much tarragon can be overpowering.
And as with other condiments, you can include different fruits and veg. Sun dried tomato, roasted red pepper, or your favorite kind of olive makes it unique. Whatever you choose, concentrate on the pairings in your flavor profile. Pick foods that go well together but aren’t necessarily standard. In the end, there’s always more than one way to make a pesto.
Use this basic basil recipe as the guide for all the other ingredients. All of this can be whizzed up in a food processor:
4 c. fresh basil (about 3 large bunches)
1/2 c. extra virgin olive oil
1/3 c. pine nuts
1/2 c. parmesan
2 garlic cloves
salt and pepper to taste
Use this basic basil recipe as the guide for all the other ingredients. All of this can be whizzed up in a food processor:
4 c. fresh basil (about 3 large bunches)
1/2 c. extra virgin olive oil
1/3 c. pine nuts
1/2 c. parmesan
2 garlic cloves
salt and pepper to taste
