Episode 2. It’s Not Pesto Without Pinenuts

If you’re one of those that buys pesto at the grocery, once you see how easy it is to make you’ll never do that again!
In this episode I showed you how to make two different versions of pesto but there are many delicious versions you can make once you get comfortable with the formula as you’ll see below.
I love to use pesto as pasta sauce or as a marinade for my favourite protein and veggies.

You’ve no excuse now!

BASIL PESTO:
Makes 1 1/2 cups approx

2 cups fresh basil leaves
1 lemon- zested
1/4 cup toasted pine nuts – toasted in dry saute pan for 1-2 minutes
1½ cups quality olive oil
1/4 tsp salt
1/4 tsp pepper

Add all pesto ingredients in a food processor with a drizzle of olive oil. Blend for 20 seconds. Stop and scrape down sides of processor. With machine running, slowly add in the remaining olive oil.
Taste and adjust seasoning accordingly.

If making this ahead of time make sure you cover tightly in an air tight container to prevent oxidation, which turns it brown.

ARUGULA PESTO:
Makes 1 1/2 cups approx

2 large handfuls arugula
1 lemon – zested
1/2 lemon – juiced
2 tbsp toasted pine nuts – toasted in dry saute pan for 1-2 minutes
1½ cups quality olive oil
1/4 tsp salt

Add all pesto ingredients in a food processor with a drizzle of olive oil. Blend for 20 seconds. Stop and scrape down sides of processor. With machine running, slowly add in the remaining olive oil.
Taste and adjust seasoning accordingly.

NOTE: Arugula already has a peppery taste so I omitted pepper for this one. You can of course add pepper if you want, just taste beforehand so you know what you’re working with.

CILANTRO LIME PESTO:
Makes 2 cups approx

2 bunches cilantro
1 cup baby spinach
1 lime – zested
1/2 lime – juiced
2 tablespoons toasted pine nuts – toasted in dry saute pan for 1-2 minutes
1½ cups olive oil
1/4 tsp salt
1/4 tsp pepper

Add all pesto ingredients in a food processor with a drizzle of olive oil. Blend for 20 seconds. Stop and scrape down sides of processor. With machine running, slowly add in the remaining olive oil.
Taste and adjust seasoning accordingly.

All of these recipes are for making vegan pesto but if you did want to make them the traditional way, add in 1/2 cup grated Parmesan cheese when blending.
Here are other ways you can use pesto:

Heirloom Tomato Salad with Cilantro Pesto Green Beans

Lavash Pizza with Blistered Tomatoes and Pesto

Cilantro Pesto Shrimp
Pesto Roasted Chicken with Yam Mash
Walnut Pesto Shrimp

Hungry for more?

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 1 comment… read it below or add one }

Peter February 22, 2011 at 10:23 pm

Is the amount right for the olive oil on the pesto sauce? I just got done eating it and I had to get rid a lot of the excess. Other than that it was tasty.

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