Pesto Sauce Recipe. All Variations

Posted on 29th of February, 2012 by Lévana

The perennial favorite is based on basil, olive oil, and toasted walnuts; but we have seen it recast with a different herb or nut, and tasting just as delicious and interesting. Use not only as a pasta sauce but as topping for cooked chicken or fish, or a dip. I find that toasting the nuts intensifies the pesto’s flavor, so don’t skip that step!

Ingredients:

2 cups basil leaves, packed
½ cup good olive oil
1∕3 cup toasted walnuts (about 15 minutes in a preheated 300 °F oven)
4 garlic cloves
Salt and pepper to taste

Instructions:

Process all ingredients in a food processor until smooth but still a little chunky, not a complete paste. Makes about 2 cups. Store refrigerated in a glass jar.

Variations:

In the same proportions:

•  Substitute parsley, cilantro, mint, spinach, arugala, and watercress for the basil (I loved the watercress-arugala combo)
•  Substitute pecans, pine nuts, hazelnuts, and pistachios for the walnuts.
• Add some freshly grated Parmesan. In this case, omit the salt.

Filed under: Condiments Recipes, Italian Recipes, Kosher Recipes, Pesto Recipes, Recipes