Love Pesto as I do? Here are Eight Recipes for the ultimate condiment that is easily made at home. Store bought does not compare! See all my Eight Bright Pesto Recipes – and What To Do With Them.
What’s So Great About Pesto?
- Adds a nutty Umami Depth! A rich balance: Olive oil, pine nuts, and hard Italian cheese like Parmigiano-Reggiano create a creamy Umami savory deliciousness
- Pestos are raw and uncooked: the fresh garden aromas stay bright instead of cooking away
- A Bright Profile: Fresh Basil is peppery and sweet, often minty, and subtle anise or licorice undertones
THE Pestos: All Eight Bright Pesto Recipes
1. Karen’s Zesty and Creamy Lemon Pesto
A YEAR-ROUND Pesto!
An incredible recipe to add to you Pesto Repertoire! A luxurious pesto that takes only minutes to prepare. Lemony, garlicky, nutty, herby, cheesy – smooth and silky – you will not believe the bright flavor and all you can do with it. Your new ultra-versatile Pesto!
A bright and tangy… and of course ZESTY Lemon Pesto is mellowed by adding Pine Nuts and Parmesan cheese in the mix.
The YEAR-ROUND Recipe I keep making!
2. Thai Basil Pesto
The flavor has a pronounced licorice essence and a little spicy kick. So many uses – see my list. Find this wonderful variety at farmers’ markets. Makes a delicious and unique pesto! I’m growing this variety in my garden.
3. Karen’s Fresh Summer Pea Pesto
I’m blending Fresh Peas from their pods with traditional pesto ingredients for a creamy and earthy flavor – a Pesto you will love! See all the uses for it. You will love the fresh flavors of this Pea & Basil Pesto!
4. Karen’s Winter Pesto ~ Arugula + Parsley
A Fabulous YEAR-ROUND PESTO!
A Vibrant Green Pesto with non-traditional ingredients but with all the bite and bursting with flavor. A brilliant pesto with a little peppery, spicy and nutty taste.
5. Basil & Macadamia Nut Pesto
A Delicious & Easy Pesto using Toasted Macadamia Nuts. Adds a rich and buttery flavor. Whirl in a food processor until creamy with some texture. So simple!
Beyond tossing with pasta – the uses are endless!
Also see Recipe: Salmon Steaks with Basil & Macadamia Pesto
6. Smoked Pesto
Adds a distinctive smoky note which does not overpower. A great year-round pesto, and handy in cooler months when basil is not as plentiful.
Interesting ingredients include: Fresh Smoked Garlic and Maple Smoked Cheddar
7. Sugar Snap Pea and Green Garlic Pesto
When Sugar Snap Peas are just hitting farmers’ markets – make this pesto. I’m making the most of them in this heady Pesto blended with Green Garlic – the first garlic to come to market!
8. Awesome Asparagus, Pistachio & Basil Pesto
A fabulous and Vibrant Spring Asparagus Pesto with a multitude of uses. Lemon zest adds a gently zesty tang – to the herbaceous uncooked sauce. A delicious variation – Vibrant Spring Asparagus Pesto is refreshing and easy to prepare. Asparagus offers an earthy sweetness and unique texture.
Inspiring recipes:
This quick weeknight meal concentrates on fresh flavors: Flaky mild Hake and Seasonal Heirloom Tomatoes baked together with a Pesto Topping and Parmesan Cheese. Delicious pesto topped Hake!
An RESTAURANT QUALITY Summertime Supper ~ The Pesto Compound Butter melts into the warm Grilled Swordfish
Learn how to roll deboned salmon steak into roulades. This method – rolling into roulades makes a boneless – most tender, melt-in-your-mouth delectable “Salmon Steak.” Serve the salmon with a good dollop of Basil & Macadamia Nut Pesto
To Make: Toss Thai Basil Pesto with freshly cooked pasta, add roasted zucchini.
Top with Toasted Pine Nuts and Small Basil Leaves.
How to use Basil:
Larger leaves can be torn, chopped or minced. Small leaves can be pinched and added whole to salads, vegetable dishes, pasta and rice. To prevent blackening of leaves add basil soon after cutting.
I’m loving basil plants with small petite leaves – just pinch them off and add to any dish; not cutting involved.
To Store Fresh Basil:
1. Trim the bottom stems at an angle and place the bunch upright in a glass or jar with an inch or two of water.
2. Or place a loose plastic bag over the top of the basil to trap moisture like a mini greenhouse.
> Keep the jar on your kitchen counter at room temperature out of direct sunlight.
Replace the water every few days when it gets cloudy.
Storing Pesto:
Keep in the refrigerator in a glass container with a tight seal. Top with a layer of olive oil and place a piece of waxed paper (can use plastic wrap too)
on top, pressing down – to stop basil from discoloring.
15 Types Of Basil to get to know:
- Sweet Basil – the most common; medium rounded leaves
- Genovese Basil – aromatic flavor, larger pointy leaves
- Opal Basil (also know as Purple Basil) classic basil flavor, best for garnishing, although makes an interesting pesto. Less sweet.
- Greek Basil – a dwarf basil with tiny leaves, perfect for when you wish to add petite leaves without cutting them.
- Summerlong Basil – a dwarf basil; similar to sweet basil in flavor
- Spicy Bush Basil – a dwarf basil with nice spicy flavor
- Thai Basil – a licorice flavor and pungent. Called Ho-ra-pa in Thai.
- Lettuce Leaf Basil – Large leaves (similar to Green Ruffles Basil)
- Cardinal Basil – basil leaves with cardinal colored center blooms
- African Blue Blue Basil – a perennial and the tallest of all. Uses from flower arranging to culinary. Also used for skin care products.
- Cinnamon Basil – mild with hints of cinnamon
- Holy Basil – fragrant and slightly bitter; popular in Indian cuisine. known for medicinal properties
- Lemon Basil – a lemony scent
- Lime Basil – nice mild citrus tang
- Italian Large Leaf – largest leaf with a milder and sweet flavor
It is estimated that there are 50 to 150 species of basil.
Uses for Pesto:
- A Topping For Pasta – a no-brainer! I love too to add a dollop of pesto on warm cooked foods, and let it melt in
- Compound Butter: Pesto is mixed with butter and flavorings, then chilled and sliced – as it will melt into warm foods
- A Flavoring Agent for mayonnaise, yogurt and sour cream
- An Addition To salad dressing, vinaigrettes and olive oil
- A Base for all your pizza creations instead of tomato based
- A Mix-In for Sautéed Vegetables
- A Schmear for Bread and great on bruschetta
- A Nice Layer of Flavor underneath the skin of chicken before cooking
Enjoy exploring these Eight Bright Pesto Recipes!
Karen
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Karen’s Zesty & Creamy Lemon Pesto
Equipment
- 1 food processor I use a Kitchenaid 3.5 cup one – it's big enough!
Ingredients
Lemon Pesto:
- 1 large lemon, will use rind, and juice the lemon
- 2 teaspoons garlic , peeled
- 1/3 cup fresh lemon juice
- 3 tablespoons starchy pasta water, you save after boiling the pasta (can use filtered water if needed)
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground white pepper
- 1/2 cup extra virgin olive oil
- 1/2 cup pinenuts, lightly toasted ( I bough toasted: Trader Joe's)
- 1/2 cup parmesan reggiano cheese, grated
- 1/4 cup fresh basil leaves, packed
Garnishes I Love for Serving with Pasta:
- tablespoons parmesan reggiano cheese, shaved
- tablespoons fresh basil leaves
- tablespoons toasted pine nuts
- roasted cherry tomatoes on the vine, (see recipe in Notes)
Instructions
Lemon Pesto:
- Peel lemon rind from one large lemon with a swivel peeler, make sure there is no white pith underneath; remove quickly with a sharp knife if needed.Then, cut in half and juice the lemon. TIP: add to a glass bowl and microwave 25 seconds for extra juice.
- Add lemon rind and garlic to the bowl of a food processor (I use a 2 1/2 cup one.) Pulse 10 times to chop.
- Add lemon juice, starchy pasta water salt & pepper, EVOO and pine nuts. Process until nice and smooth, about 2 minutes.Add the parmesan cheese and basil. Pulse 10 time or so until Smoot, with some texture… done!
If serving with Pasta:
- Cook 8 ounces of your favorite pasta al dente. I used a Gluten Free Italian Pasta; yields 4 cups of pasta (see notes the best GF Pasta!) Add cooked pasta to a bowl, add 1 cup of Lemon Salsa and toss. Delicious, warm cold, or my favorite – room temperature.Add garnishes above.
Notes
Add a large bunch (14 or so) cherry tomatoes in the vine, (I chose yellow & orange ones) to a percent lines small pan. Drizzle with 1/2 teaspoon EVOO, sprinkle with salt.
Cook in a preheated 325 degree oven until slightly shriveled, 20 minutes. (Slow roasting condenses the flavor, will be very sweet!) Cool and garnish over Pasta & Lemon Pesto. Gluten Free Italian Pasta: My favorite; Fabbrica Della Pasta – bronze die cut. Nutritional Calculations are for the Lemon Salsa only. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
