Pesto, 4 Ways

If you love pesto or have never tried it before, here are 4 easy recipes to get you started. VIDEO https://youtu.be/YOg6KOmwu_g

• Ready In: 15 mins
• Yields: 4 recipes

Ingredients

• BASIC PESTO

• 1  cup basil leaves, packed
• 1  large garlic clove
• 2  tablespoons pine nuts
• 1⁄2 teaspoon sea salt (to taste)
• 1⁄2 teaspoon black pepper (to taste)
• 3  tablespoons extra virgin olive oil (or as needed)
• 1⁄4 cup  grana padano, grated

• ITALIAN PESTO

• 1 1⁄2 cups basil leaves, packed
• 1⁄2 cup parsley, packed
• 1  large roma tomato, seeded and roughly chopped
• 1⁄4 cup pistachios, hulled
• 2  large garlic cloves
• 6  tablespoons parmigiano-reggiano cheese, grated
• 1  tablespoon lemon juice
• 1⁄4 teaspoon sea salt (to taste)
• 1⁄4 teaspoon black pepper (to taste)
• 1⁄4 cup extra virgin olive oil (or as needed)

• MEXICAN PESTO

• 1  cup cilantro, packed
• 1  cup parsley, packed
• 1⁄4 cup  pepitas
• 2  large garlic cloves
• 1⁄4 cup Cotija cheese (substitute feta)
• 1  tablespoon lime juice
• 1  tablespoon  hot sauce (or to taste)
• 1⁄4 teaspoon sea salt (to taste)
• 1⁄4 teaspoon black pepper (to taste)
• 4  tablespoons canola oil (or as needed)

• ASIAN PESTO

• 2  cups basil leaves, packed
• 1⁄2 cup cilantro, packed
• 1⁄4 cup unsalted cashews
• 1  tablespoon sesame seeds
• 1⁄2 tablespoon ginger, chopped
• 1  teaspoon low sodium soy sauce
• 1⁄2 teaspoon  chili oil
• 3  tablespoons canola oil (or as needed)
• 1⁄4 teaspoon sea salt (to taste)
• 1⁄4 teaspoon black pepper (to taste)

Directions

1. BASIC PESTO: In the bowl of a food processor, add basil, garlic and pine nuts; season with ground sea salt and freshly ground black pepper. Place the lid, remove the pusher and process for about 15 to 20 seconds before adding the grated cheese.
2. Restart the appliance and slowly, emulsify the oil by adding it in a steady small stream. Stop a few times to scrape the sides of the bowl; taste and adjust if necessary. Yields 2/3rd’s of a cup.
3. ITALIAN PESTO: In the bowl of a food processor, add basil, parsley, tomato, pistachios, garlic, cheese, lemon juice, salt and pepper; process for 15 seconds.
4. Emulsify the oil by slowly pouring it through the feed tube. Stop a few times to scrape the sides of the bowl; taste and adjust if necessary. Makes 1 cup.
5. MEXICAN PESTO: In the bowl of a food processor, add cilantro, parsley, pepitas, garlic, cotija cheese, lime juice, hot sauce, salt and pepper; process for 15 seconds then clean the sides of the bowl.
6. Restart the processor before slowly pouring in the oil in a steady small stream. Makes 1 cup.
7. ASIAN PESTO: In the bowl of a food processor, add basil, cilantro, unsalted cashews, sesame seeds, ginger, low-sodium soy sauce, and chili oil; process for 15 seconds and clean the sides of the bowl.
8. Emulsify the oil by slowly pouring in through the feed tube while the appliance is running; taste and adjust if necessary. Yields 2/3rd’s of a cup.