pesto

Endless pesto possibilities, from classic basil to bold twists, fresh and flavorful to match every mood. 🌿🍅🥜

Recipes👇

1. Basil Pesto 

1/2 cup toasted pine nuts

2 tablespoons fresh lemon juice

1 small garlic clove

1/4 teaspoon sea salt

freshly ground black pepper

2 cups basil leaves

1/4 cup extra-virgin olive oil, plus more for a smoother pesto

1/4 cup grated Parmesan cheese

In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.

Add the basil and pulse until combined.

With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

2. Cilantro Pesto 

2 cups of cilantro

2 garlic cloves

1/4 cup pine nuts

1/2 cup extra-virgin olive oil

1/2 a lemon, juiced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup grated Parmesan cheese

Pick the cilantro leaves off the stems and set the leaves aside.

Peel and mince the garlic.

Toast the pine nuts for 1 minute on medium-high heat until browned and set aside.

Into a blender, add the olive oil, pine nuts, lemon juice, salt, pepper, minced garlic, and Parmesan cheese.

Blend on the lowest setting for 15 seconds.

Place the cilantro inside the blender until smooth, about 15 seconds.

Transfer the cilantro pesto to a bowl or jar and serve as desired.

3. Spinach Pesto

3 cups baby spinach lightly packed

1 cup basil leaves lightly packed

3 cloves garlic

1/2 cup walnuts

1/2 teaspoon salt

few shakes black pepper

1/2 cup olive oil

2 tablespoons fresh lemon juice

2 tablespoons parmesan cheese

Add the baby spinach, basil, garlic, walnuts, salt and pepper to a food processor and pulse several times to combine.

While pulsing, drizzle in the olive oil and blend until well incorporated. Add the lemon juice and parmesan, if using. Serve and enjoy!

4. Arugula Pesto

 

4 cups Arugula, tightly packed

1 cup Walnuts

1/2 cup Parmesan Cheese

1/4 cup Extra Virgin Olive Oil

1/2 large Lemon, zested and juiced

2 cloves Garlic, grated

Cold Water, as needed

Sea Salt and Black Pepper, to taste

Place arugula, walnuts,cheese, olive oil, lemon juice, lemon zest, and garlic in a food processor fitted with the chopping blade attachment.

Blend until all ingredients are thoroughly combined.

Add cold water in small amounts to adjust consistency to your liking. Add salt and pepper to taste/ Refrigerate in an airtight container for up to five days or freeze up to 90 days.

5. Roasted Red Pepper Pesto

Ingredients 

2 large roasted red peppers (jarred or homemade, about 1 cup)

1/3 cup toasted almonds (or walnuts, cashews, or pine nuts)

1/3 cup grated Parmesan cheese (or Pecorino)

2 cloves garlic

2–3 tbsp olive oil (add more for creamier texture)

1 tbsp lemon juice (or red wine vinegar)

Salt + pepper to taste

Optional: pinch of red pepper flakes for heat

Instructions

Prepare peppers: If using fresh, roast red bell peppers over an open flame or under the broiler until charred. Peel off skins, remove seeds. (Or use jarred roasted peppers, drained well).

Blend: In a food processor, add roasted peppers, nuts, cheese, garlic, and lemon juice. Pulse until roughly blended.

Stream oil: With the motor running, drizzle in olive oil until smooth but still a little textured.

Season: Taste and adjust with salt, pepper, and extra lemon if needed.

Use or store: Toss with pasta, spread on sandwiches, or use as a dip. Keeps 4–5 days in the fridge.

Ways to Use It

Toss with spaghetti, penne, or gnocchi.

Spread on grilled chicken or fish.

Stir into scrambled eggs or omelets.

Use as a sandwich/burger spread.

Mix with hummus for a smoky dip.

6. Sun-Dried Tomato Pesto 

Ingredients 

1 cup sun-dried tomatoes (jarred packed in oil, drained slightly)

1/3 cup nuts (almonds, walnuts, or pine nuts)

1/3 cup grated Parmesan or Pecorino cheese

2 cloves garlic

1/4 cup fresh basil (or parsley for milder flavor)

2–4 tbsp olive oil (adjust for consistency)

1 tbsp lemon juice or red wine vinegar

Pinch of red pepper flakes (optional, for heat)

Salt + pepper to taste

Instructions

Blend base: In a food processor, add sun-dried tomatoes, nuts, garlic, and basil. Pulse until finely chopped.

Add cheese: Mix in Parmesan.

Stream oil: With the motor running, drizzle in olive oil until a thick paste forms.

Adjust: Add lemon juice, salt, pepper, and red pepper flakes to taste.

Serve: Use immediately or refrigerate up to 1 week (cover with thin layer of oil to keep fresh).

Ways to Use Sun-Dried Tomato Pesto

Toss with penne, fusilli, or rigatoni.

Spread on crostini or bruschetta.

Swirl into risotto or soups.

Use as a pizza base instead of marinara.

Mix into scrambled eggs or frittata.

Spread inside sandwiches or wraps.