Toss pesto with your favorite pasta, or spread on chicken breast or
pork and bake for an easy, any-night meal.
Classic Basil Pesto
4 cups fresh basil leaves
3-4 garlic cloves, roughly chopped
½ c. pine nuts (I also like to use walnuts or toasted cashews)
½ lemon, juiced
¾ c. shredded parmesan cheese
½ c. extra virgin olive oil
salt and pepper
Add all ingredients to a food processor except for ¼ c. olive oil. Turn on the food
processor, and allow to puree. Slowly stream in the remainder of the olive oil and salt &
pepper to taste. Continue to process until all ingredients are fully incorporated and pureed.
Yields 2 cups of Pesto
Spring Pea and Roasted Tomato Pesto
½ pint of grape tomatoes, or 2 Roma tomatoes, sliced and roasted (see below for
roasting directions)
2 cloves garlic
12 oz. package of frozen peas, thawed (use fresh peas if available!)
½ lemon, juiced
¼ c. walnuts
½ c. shredded parmesan cheese
¼ c. extra virgin olive oil
Salt and Pepper
To Roast Tomatoes:
Preheat oven to 425 degrees F. Spread the tomato slices on a baking sheet coated with
cooking spray, and lightly sprinkle with salt. Roast for 20 minutes. Remove from oven
and set aside.
For Pesto:
Add all ingredients, including roasted tomatoes, to a food processor except for half of
the olive oil. Turn on the food processor, and allow to puree. Slowly stream in the
remainder of the olive oil and salt & pepper to taste. Continue to process until all
ingredients are fully incorporated and pureed.
Yields 2 cups of Pesto
Spinach Mushroom Pesto
¼ lb. (4-5 good size) Brown Crimini mushrooms, Sliced and Roasted (see below for
instructions)
Cooking spray
1 c. fresh basil leaves
3 c. fresh spinach leaves
3 cloves garlic, roughly chopped
½ lemon, juiced
¼ c. walnuts
¾ c. shredded parmesan cheese
½ c. extra virgin olive oil
Salt and Pepper
To Roast Mushrooms:
Preheat oven to 425 degrees F. Spread the mushroom slices on a baking sheet coated
with cooking spray, and lightly sprinkle with salt. Roast for 20 minutes. Remove from
oven and set aside.
For Pesto:
Add all ingredients, including roasted mushrooms, to a food processor except for ¼ c.
olive oil. Turn on the food processor, and allow to puree. Slowly stream in the remainder
of the olive oil and salt & pepper to taste. Continue to process until all ingredients are
fully incorporated and pureed.
Yields 2 cups of Pesto
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