Best 4 Faux Pesto Recipes

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In the realm of culinary versatility, pesto stands tall as a vibrant and aromatic sauce, commonly associated with basil, pine nuts, Parmesan cheese, and olive oil. However, this beloved condiment need not be confined to its traditional ingredients. In this article, we venture beyond the classic pesto recipe to explore a captivating array of faux pesto variations, each boasting unique flavors and culinary applications.

From the nutty delight of walnut pesto to the herbaceous charm of arugula pesto, these innovative recipes unlock a world of possibilities. Discover the vibrant flavors of sun-dried tomato pesto, the zesty kick of roasted red pepper pesto, and the elegant simplicity of parsley pesto. With step-by-step instructions and helpful tips, these recipes guide you through the process of crafting these delectable sauces, ensuring a symphony of flavors that will elevate your culinary creations.

Here are our top 4 tried and tested recipes!

BASIL PESTO RECIPE



Basil Pesto Recipe image

Pesto Sauce is so easy to make and homemade pesto tastes way better than storebought. This Basil Pesto recipe is fantastic with pasta, chicken, or sandwiches.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 10m

Number Of Ingredients 8

2 cups fresh basil leaves (tightly packed)
3/4 cup shredded parmesan cheese
1/2 cup extra virgin olive oil
1/2 cup pine nuts (or walnuts)
2 garlic cloves ((large))
1/4 cup lemon juice ((juice of 2 small lemons))
1/2 tsp salt (or to taste)
1/4 tsp black pepper

Steps:

  • Wash and dry the basil leaves.
  • Place basil into a food processor, add cheese, nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth.
  • Season with more salt to taste if desired.

Nutrition Facts : Calories 205 kcal, Carbohydrate 2 g, Protein 3 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 290 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HOMEMADE PESTO



Homemade Pesto image

A fresh-tasting pesto that can easily be used alone on pasta, crostini, pizza; or add some to your favorite spaghetti sauce for a delicious special flavor! Use pine nuts, walnuts, or a combination of both.

Provided by Peggy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 8

4 cups packed fresh basil leaves
¼ cup Italian parsley
2 cloves garlic, peeled and lightly crushed
1 cup pine nuts
1 ½ cups shredded Parmigiano-Reggiano cheese
1 tablespoon fresh lemon juice
½ cup extra-virgin olive oil, or more as needed
salt and ground black pepper to taste

Steps:

  • Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
  • Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 5.4 g, Cholesterol 14.4 mg, Fat 35.8 g, Fiber 1.6 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 342.9 mg, Sugar 0.9 g

CLASSIC PESTO



Classic pesto image

Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal

Provided by Good Food team

Categories     Condiment, Dinner, Lunch, Main course, Pasta

Time 15m

Yield Makes 250ml

Number Of Ingredients 5

50g pine nuts
80g basil
50g parmesan or vegetarian alternative
150ml olive oil
2 garlic cloves

Steps:

  • Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

BASIC PESTO SAUCE



Basic Pesto Sauce image

The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.

Provided by Samin Nosrat

Categories     quick, sauces and gravies, side dish

Time 20m

Yield 1 2/3 cups

Number Of Ingredients 6

1/2 cup pine nuts, lightly toasted
3/4 cup extra-virgin olive oil
2 garlic cloves
2 cups packed basil leaves (2 1/2 ounces/75 grams, from 1 big bunch or 2 small bunches)
1 cup finely grated Parmesan cheese (3 ounces/85 grams)
1/2 teaspoon kosher salt, more to taste

Steps:

  • Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
  • Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
  • Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams

Tips:

  • Choose fresh ingredients: Buy fresh basil, parsley, and spinach for the best flavor.
  • Don't over-process the sauce: Pulse the ingredients in a food processor or blender just until they are combined. Over-processing will make the sauce bitter.
  • Adjust the flavors to your liking: Add more garlic, lemon juice, or salt and pepper to taste.
  • Use a variety of nuts and seeds: Pine nuts are traditional, but you can also use walnuts, almonds, or sunflower seeds.
  • Store the pesto in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.

Conclusion:

Faux pesto is a delicious and versatile sauce that can be used in a variety of dishes. It is a great way to add flavor and nutrition to your meals. With a few simple ingredients and a little bit of time, you can make your own faux pesto at home. So next time you're looking for a quick and easy way to add flavor to your food, give faux pesto a try.

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