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PESTO

cook:

15 min

Picture for PESTO

1,048,852 views  Of course, everyone knows the classic story of the pesto: basil, pinenuts, parmesan, olive oil. However, legend foretold that one could make pesto out of any nut, cheese, herb, or green. We ventured to discover the truth of the matter; please enjoy the fruit of our labor.

3 servings

US

original

metric

INGREDIENTS

For the Basil Pesto

For the Basil Pesto

garlic

1 clove garlic

kosher salt

1 tsp kosher salt

pine nuts

1 oz pine nuts

(~1 1/2 oz) basil leaves, packed (optionally blanched)

2 cup (~1 1/2 oz) basil leaves, packed (optionally blanched)

parmesan reggiano, grated

1 ½ oz parmesan reggiano, grated

1/2 extra virgin olive oil

2 ¾ oz 1/2 extra virgin olive oil

For the Kale Pesto

For the Kale Pesto

garlic

1 clove garlic

kosher salt

1 tsp kosher salt

roasted almonds

1 oz roasted almonds

curly kale, blanched

1 ½ oz curly kale, blanched

parsley leaves

½ oz parsley leaves

parmesan cheese, grated

¾ oz parmesan cheese, grated

pecorino cheese, grated

¾ oz pecorino cheese, grated

1/2 extra virgin olive oil

2 ¾ oz 1/2 extra virgin olive oil

For the Sun dried Tomato Pesto

For the Sun dried Tomato Pesto

garlic

1 clove garlic

kosher salt

1 tsp kosher salt

almonds

1 oz almonds

sundried tomatoes, drained + rinsed

2 oz sundried tomatoes, drained + rinsed

basil leaves

¼ oz basil leaves

parmesan reggiano, grated

1 ½ oz parmesan reggiano, grated

1/2 extra virgin olive oil

2 ¾ oz 1/2 extra virgin olive oil

For the Sugar Snap Mint Pesto

For the Sugar Snap Mint Pesto

garlic

1 clove garlic

kosher salt

1 tsp kosher salt

pistachios

1 oz pistachios

sugar snap peas

1 oz sugar snap peas

fresh mint, packed

½ oz fresh mint, packed

lemon zest

1 tsp lemon zest

ricotta salata

1 ½ oz ricotta salata

1/2 extra virgin olive oil

2 ¾ oz 1/2 extra virgin olive oil

For the Carrot Top Pesto

For the Carrot Top Pesto

garlic

1 clove garlic

kosher salt

1 tsp kosher salt

pumpkin seeds

1 oz pumpkin seeds

carrot tops, rinsed

1 oz carrot tops, rinsed

parsley, packed

¾ oz parsley, packed

cotija, crumbled

1 ½ oz cotija, crumbled

1/2 extra virgin olive oil

2 ¾ oz 1/2 extra virgin olive oil

DIRECTIONS

1.

For the Mortar and Pestle Pesto

1.

Add the garlic, salt, and nuts of choice to the mortar. Using the pestle, muddle the ingredients in a circular motion until it becomes a paste.

garlic

1 clove garlic

kosher salt

1 tsp kosher salt

pine nuts

1 oz pine nuts

2.

Add the herbs and/or greens to the mortar. Using the pestle, pound the leaves into the garlic paste. If the leaves are taking a while to break down, add a splash of olive oil.

(~1 1/2 oz) basil leaves, packed (optionally blanched)

2 cup (~1 1/2 oz) basil leaves, packed (optionally blanched)

3.

Once the greens have broken down, add the cheese and combine using the pestle.

parmesan reggiano, grated

1 ½ oz parmesan reggiano, grated

4.

Add a small amount of oil at a time, pounding in between to combine the pesto, until the pesto reaches your desired consistency. If your pesto begins to break, add another sprinkling of grated cheese.

1/2 extra virgin olive oil

2 ¾ oz 1/2 extra virgin olive oil

5.

Use immediately or store the pesto in an airtight container. Before closing the lid, add a thin layer of olive oil on top of the pesto to prevent discoloring. Store in the refrigerator for up to 1 week.

6.

For the Food Processor Pesto

1.

Combine the garlic, salt, and nuts of choice in the bowl of a food processor. Pulse the ingredients until they are the consistency of sand.

garlic

1 clove garlic

kosher salt

1 tsp kosher salt

roasted almonds

1 oz roasted almonds

2.

Add the herbs/greens and cheese to the food processor and process until the ingredients are combined.

curly kale, blanched

1 ½ oz curly kale, blanched

parsley leaves

½ oz parsley leaves

parmesan cheese, grated

¾ oz parmesan cheese, grated

pecorino cheese, grated

¾ oz pecorino cheese, grated

3.

With the food processor running, slowly pour the olive oil down the feed spout. Continue processing until the sauce is thoroughly combined and homogenous.

1/2 extra virgin olive oil

2 ¾ oz 1/2 extra virgin olive oil

4.

Use immediately or store the pesto in an airtight container. Before closing the lid, add a thin layer of olive oil on top of the pesto to prevent discoloring. Store in the refrigerator for up to 1 week.

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