Soy Wrap Cones
Traditional sushi cones have evolved, with soy wraps emerging as a new, popular and versatile twist on the traditional form.
More Than Our Story
Ultimate Guide To Pesto Recipes
Table of Contents
Inspiration
Originally from Genoa, Italy, pesto is today known in kitchens around the world. Traditionally ground in a mortar from just a few specific ingredients, it has found new admiration from cooks who have found new ways to put an exciting spin on an old world classic. Pesto is best made with fresh ingredients at hand. So experiment, and you will surely discover something new and exciting. There is an extensive list of substitutions at the bottom of the article, so get ready to try something new! Below is a classic Genoan pesto recipe:
Classic Genoan Pesto Recipe
Ingredients
- 2 cups fresh basil leaves (no stems)
- 2 tablespoons pine nuts (raw or toasted)
- 2 large cloves garlic
- ½ cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese
- Sea salt
- Freshly cracked black pepper
Preparation
- Combine basil, nuts, and garlic in a food processor and run until finely minced.
- Slow the food processor and slowly pour in the oil until the mixture is smooth.
- Add the cheese and process until combined.
- Season with salt and pepper to taste
- Serve immediately, or store in the refrigerator or freezer.
Storing
Refrigerating
Basil pesto darkens when exposed to air. To keep it greener longer, store in the fridge, covered with plastic wrap. Freshly made pesto will last up to 5 days refrigerated.
Freezing
To freeze, line an ice cube tray with plastic wrap and fill each cube with sauce. Once frozen, remove from the tray and store in a freezer safe bag for up to 6 months. Ideally, skip the cheese during preparation, instead adding it during reheating.
Uses
Pesto is an incredibly versatile sauce that is easily enjoyed as a topping, marinade, sauce, or dip. It’s especially good as a topping on pizza, a quick marinade for shrimp or steak, and really shines as an addition to salad dressings.
Substitution Guide
Greens/Herbs
Basil is the cornerstone of a traditional pesto recipe, but that’s not the only thing that can be used. Any combination of greens or herbs can be used as a substitute. For greens, try experimenting with Spinach, Kale, Arugula, Watercress, Collard greens, dandelion greens, or even broccoli florets. For herbs, try experimenting with mint, parsley, cilantro, sage, chives, or tarragon. Just keep in mind the flavor profile of the green or herb you’re substituting, because some are milder, while others can be quite potent. Also, some of the tougher greens will need a quick blanching or grilling before being used.
Nuts/Seeds
Pesto recipes traditionally call for pine nuts, but those can be substituted with any number of nuts or seeds. For example, pecans, walnuts, pistachios, almonds, cashews and even peanuts can make excellent alternatives for pesto. If you have nut allergies, you could even use sesame, sunflower, or pumpkin seeds.
Oils
Olive oil is the typical oil used in pesto, however it’s not the only one that can be tasty. You can use any light oil like avocado, canola, or grapeseed, or even a finishing oil like walnut, macadamia, or even a spicy oil to give it some kick. Check out our guide to Choosing the Right Oil for more great ideas.
Cheese
Most pesto recipes call for Parmesan cheese; but feel free to experiment with any hard cheese, or leave it out entirely. Hard, salty cheeses are ideal, like Romano, Manchego, Asiago, Pecorino Romano, or Grana Padano. If you’re looking for a vegan friendly option, try nutritional yeast, which imparts a cheesy, creamy taste and constituency to vegan dishes in place of cheese.
Garlic
Garlic is a requisite for traditional Genoan pesto but can be overpowering and too familiar when creating your own pesto blends. Have no hard feelings about kicking garlic out of the party.
Something Missing?
Your pesto tasting a bit bland? Try adding citrus juice or zest, or even a touch of vinegar to brighten up your pesto and give some extra zing. Try adding juice and/or zest from oranges, grapefruits, lemons, or limes, and experiment with bright vinegars like champagne vinegar, white wine vinegar, or a flavored vinegar. Check out our guide to Choosing the Right Vinegar for more great ideas.
Like It Hot?
Traditionalists will shiver at this, but if you like it hot, then go for it. Add some jalapeno, serrano, or go hotter, it’s your pesto after all.
Related Articles
SOURCES
- Saveur, Journey To The Place Where Pesto Was Born, Date, Author
- All Recipes, 47 Delicious Ways To Use Pesto, February 8, 2021, Corey Williams
- Food Network, 50 Pesto Recipes, June 21, 2016
- Bon Appetit, How To Make Fresh, Homemade Pesto Out of Just About Anything, September 7, 2017, Amiel Stanek
- Wikipedia, Pesto
- Simply Recipes, Fresh Basil Pesto, May 27, 2021, Elise Bauer
Daniel
Daniel is an extremely curious person, a wealth of random knowledge and facts. Extremely passionate about a vast array of interests ranging from health to history, science to athletics, everything culinary and the list goes on. Trust us, you would want to be on his team for Trivial Pursuit.
Daniel is also years into his battle with brain cancer. He experienced a seizure while on a Zoom call at work in late 2020 and quite literally, his life changed within minutes. After his operation he started to talk about his story but had always known it was more than just him. From then, More Than Our Story became a PROJECT that has evolved into the starting point it is today.
Related Recipes
Chimichurri
Bursting with fresh herbs, garlic, vinegar and a chili kick, our tantalizing Chimichurri recipe will teleport your taste buds to Argentina.
Ginger Miso Dressing
This tangy, ginger miso dressing goes great on salad, as a dip, and works wonders as an incredible marinade.
Miso Marinated Grilled Pineapple
This recipe is so good! Perfect as a snack, side or even dessert. The miso transforms the already incredible flavor of grilled pineapple to new heights.
Raw Beet Salad
A delicious raw beet salad packed with antioxidants and compounds beneficial to heart and brain-health that may even help fight cancer.
Carob Zucchini Bread
This carob zucchini bread recipe is beyond good and you may want to make two because it will not last long, trust me!
Purple Sweet Potato and Leek Soup
This dish brings the type of drama you want to the table, plus it’s rich in antioxidants, boosts the immune system and helps protect against cancer.
Holiday Pumpkin Soup
This soup is perfect for the season - warm and comforting with a hint of nutmeg. It’s also easy to make and can be prepared ahead of time and warmed up when your guests are ready
Plant-Powered Stuffed Peppers
This recipe is a favorite in our household. Not only is it tasty and healthy, but the options of what you can add to them is endless!
Tantalizing Tapenade
This tapenade recipe is so good it will keep you coming back and looking for new ways to enjoy it, and trust us the possibilities are endless.
Roasted Cauliflower with Aleppo and Za’atar
This spicy, flavorful, gluten-free, low-carb, and keto-friendly dish is perfect as a plant-based side or shines brightly as the main star.
Za’atar Spice Blend
Za’atar is a Middle Eastern spice blend used widely throughout the Middle East, that pairs with anything: dips, breads, vegetables, and meats.
Herb and Aleppo Seafood Seasoning
This is delicate yet punchy seafood seasoning was created in the MTOS test kitchen. It combines herb forenotes with spicy, citrusy backnotes.
Plant-Based Japchae
This recipe is a plant-based take on the popular Korean stir fry dish made with sweet potato starch noodles.