The tradition of pesto goes back really far. It came on scene around 1863 in Genoa in a quaint quiet region of Liguria officially, but I have a feeling it's existed well before that. It's a special condiment, one that can tend to be overlooked and you either love it or hate it. I am in the camp of LOVE!
The traditional mix of crushed garlic, basil and pine nuts and a little nob of hard cheese has stood the test of time. There are so many variations, that many sauces are called pesto. The name was given by Genoas as "Pesta" which means to pound or crush, hence the method of the making. Other sauces/pastes fall under the type, but carry different names. Germans use ramsom leaves which is in the garlic family, Brazilians use a paste called chimichurri, Peruvians have a variety called tallarines verde, and Indonesians use laksa pesto in their curry and don't forget the French pistou, that is oil, basil and garlic only, no nuts. Some use mushrooms, mint, parsley, olives, tomato and various different nuts.
For those of us who live for their food processors, you might be ultra grateful that a mortar and pestle has been retired for this particular use. Not until 1944 did the world fully realize pesto was a mother sauce and it became available in a can for the masses, or at least the people who knew about it. Whether it's used on pasta, a dip for bread, a dollop in soup, used as a seasoning for orzo or rice, mixed with a splash of cream and served with chicken or beef, the possibilities are endless.
I have a favorite Pesto. The only thing that doesn't make it traditional is the nut and the cheese. I believe it tastes nuttier and slightly sweeter. *greek olive oil is richer and sweeter. If you can't find it (which you should be able to) then buy what you think tastes awesome.
Erin's Pesto
2 handfuls of freshly washed basil
Palm full each of dry toasted almonds, and romano cheese
1/2 tsp. course kosher salt, and 1/8 tsp. fresh cracked pepper
1 heaping T. Crushed garlic (fresh tastes better, but jarred Christopher's is good too)
Light squeeze of lemon
Glug of really good (greek)* Olive Oil approx 1/4 cup + 2 T. to pour over the top of the paste to store in the fridge.
Place the nuts, garlic and salt in food processor and pulse till combined. Add basil, cheese, lemon, salt and pepper and pour oil over the top and pulse until smooth. Place in jar and top with extra oil and store in fridge for up to 1 month, if it'll last that long.
I add a splash of cream when I'm serving the pesto with pasta or mixed into rice or orzo. I slather it on top of garlic bread and bake at 375o until golden brown and then dip it into marinara.
I also saute chicken breasts with Italian season and a squeeze of lemon, dollop a heaping tablespoon of pesto and cover it with a slice of asiago or mozzarella cheese and cover with a lid until it's melty. You can also wrap the chicken in tinfoil and bake it all together just like that. The possibilities are endless.
Here are a few replacement ideas
Almonds with Parmigiano Reg.
Walnuts with Ricotta and Shallot
Sundried tomato, Ramano and Red Pepper Flakes and Goat Cheese
Porcini mushroom, pine nut and Parmesan
Non Basil Pesto ideas (email me if you want more details and measurements)
Artichoke, Kalamata Olive, Lemon and Pine Nuts, Olive Oil, Garlic, Crushed Red Pepper, Feta
Radicchio, Shallot, Cream, Walnuts, Garlic, Parmesan, Olive Oil
Peas (frozen or fresh), Garlic, Cashews, Walnuts, Parm, Olive Oil, Mint
Red Pesto1 cup grape or cherry tomatoes
1 cup basil leaves
1/2 med olives, green or red mix
3 T. capers, rinsed of brine
1/4 tsp course salt and pepper
1 T. red wine vinegar
1-2 small pepperoncini, seeded and chopped
4 T. olive oil
Cut tomatoes in half and place on one side of baking sheet and drizzle with salt and olive oil. Cut each bell pepper lengthwise and smush flat and place on baking sheet. Place under broiler and blacken the skins. Place tomatoes in the processor. Remove bell peppers and place a damp paper towel on top of them or place them in a paper sandwich bag and close tightly. Let cool and then remove skins with paper towel. Cut peppers into strips and they will be ready to process into the red pesto.
You just add all ingredients into food processor and pulse until combined, but keep it a little chunky. If you worry about large bits of pepper or pepperoncini and tomato and want a smoother pesto, then pulse those first and then add remaining ingredients.
Serve on bread, chicken or beef, over ravioli or mixed into hot pasta with a little ricotta cheese, smeared on salmon before grilling or add it to a clear broth based soup with chicken, onion, Italian seasoning, carrot, celery and a squeeze of lemon. Seriously good.
Cilantro Lime Pesto 3 cloves garlic unpeeled 1/4 cup shelled pistachios 2 cups fresh cilantro leaves 7 tablespoons extra-virgin olive oil 1/4 cup grated Pecorino Romano cheese 1/2 teaspoon grated lime zest 1 tablespoon lime juice Salt & Pepper
Toast garlic in 10-inch skillet over medium heat, stirring occasionally, until fragrant and skins are just beginning to brown, about 5 minutes. Add pistachios and continue to cook until garlic is spotty brown and nuts are golden, 2 to 3 minutes. When it is cool enough to handle, peel garlic.
Process garlic, nuts, cilantro, oil, Pecorino Romano, lime zest, lime juice, and 1/2 teaspoon salt in food processor until smooth, scraping down bowl as needed, about 1 minute. Season with salt and pepper to taste. (Pesto can be covered with 1 tablespoon oil and refrigerated for up to 4 days or frozen for up to 1 month.)
Minty Artichoke Pesto courtesy of healthyjulie 1 can artichoke hearts, drained
½ cup olive oil
¼ cup fresh parsley
¼ cup toasted walnuts
1 Tbl hemp seeds (use flax if you don't have hemp)
1 Tbl fresh lemon juice, or juice from ½ lemon
1 Tbl fresh mint leaves, (or about 8 leaves)
1 tsp garlic powder
salt and pepper to taste
Load up your cuisinart and blend. Perfect on pasta or bread or crackers. YUM!
I admit this next recipe was a little strange. I love beets and I love pesto, but beet pesto? hmm, well we tried a smidge, I was the only one who would even try it, but I am happy I did. It's gorgeous and tastes pretty too. It's a strong color and it stains as if you murdered someone in your kitchen, but if you're feeling beets, then go for it.
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| recipe and photo courtesy of eatliverun.com |
3 large purple beets, canned or freshly cooked
3 cloves garlic, peeled and smashed
1/2 cup shelled pistachios
1/4 cup fresh lemon juice
1/4 cup olive oil
1 cup finely grated Parmesan cheese
salt
Add beets the garlic, pistachios, lemon juice and olive oil and pulse into smooth. Add the Parmesan and continue pulsing until you have a relatively smooth thick spread.
Dearna over at Tohercore.com made a great carrot pesto I think is one of the most versatile pestos out there. Every single little kid I know loves this, so I know yours will too. Try it!
2 large carrots
1/4 tsp horseradish
1/4 cup coriander (cilantro) leaves
1/4 cup olive oil or grape seed
1/3 cup shelled, raw almonds or cashews
1 small garlic clove
2 Tbsp fresh lemon juice
salt and pepper, to taste
Scrub and roughly chop the carrots. Line a baking tray and brush lightly with a little coconut or olive oil. Add the carrots and roast for 40 minutes, turning half way through. The carrots should be starting to brown and caramelize by this stage - you still want them quite firm though and not starting to soften too much. Remove the carrots from the oven and allow to cool completely. Add carrots, coriander leaves and horseradish, nuts and garlic to a food processor and blend until the ingredients are finely chopped, but not smooth - you still want some texture. Add the lemon juice and olive oil and pulse a few times to combine, then season to taste with salt and pepper.
One way to preserve your pesto is to pour it into a ice tray and freeze. When the cubes are frozen, pop them into a container in the fridge. Add the cubes to pasta, over chicken breasts and to liven up an herbacious sauce.
It's all about creativity.
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