Plant-Based Protein Frozen Yogurt
Next time you make a protein shake, make this! It's plant-based, super high in protein, and tastes just like frozen yogurt!
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
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