Best 2 Herb Garden Pesto Recipes
Pesto, a vibrant and aromatic sauce, originated in the Liguria region of Italy, boasts a rich history and diverse culinary applications. Traditionally made with fresh basil, pine nuts, garlic, olive oil, and Parmigiano-Reggiano cheese, pesto has evolved into a versatile condiment that can elevate a wide range of dishes. This article presents a collection of pesto recipes that showcase the versatility of this flavorful sauce. From the classic Genovese pesto to unique variations like arugula pesto, cilantro pesto, and sun-dried tomato pesto, these recipes offer a delightful array of flavors and ingredients. Whether you're looking to enhance pasta dishes, grilled meats, or even simple sandwiches, these pesto recipes will inspire you to explore the culinary possibilities of this vibrant sauce.
Check out the recipes below so you can choose the best recipe for yourself!
HERB GARDEN PESTO
This is a quick pesto sauce to go on top of pizza. No need for pine nuts here.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/4 cup (enough for 2 pizzas)
Number Of Ingredients 7
Steps:
- In a mortar and pestle, mashgarlic with salt; pound herbsto a paste, and stir in cheeseand oil. (In a food processor,double the recipe and pulse.)
PIZZA WITH A SUNNY-SIDE-UP EGG AND HERB GARDEN PESTO
This pesto pizza can also be served for breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 pizza
Number Of Ingredients 6
Steps:
- Place pizza stone or inverted baking sheet on rack in top third of oven.
- Heat oven to 450 degrees.
- Transfer stretched dough to parchment.
- Dot dough with pesto. Scatter with scallion and cheese blend.
- Transfer to oven: Slide parchment ontostone or baking sheet. Bake 10 minutes, then crack 1 egg on top of pizza, season with salt and pepper, and bake until egg sets and yolk isslightly runny, 5 minutes.
Nutrition Facts : Calories 422 g, Cholesterol 128 g, Fat 21 g, Fiber 5 g, Protein 20 g, Sodium 876 g
Tips:
- Use fresh herbs: Fresh herbs will give your pesto the best flavor. If you can't find fresh herbs, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Don't over-process the pesto: Pesto should be chunky, not smooth. If you over-process it, it will lose its flavor and texture.
- Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of your pesto. Use a high-quality extra virgin olive oil.
- Season to taste: Pesto should be flavorful, but not too salty or too sour. Season it to taste with salt, pepper, and lemon juice.
- Store pesto properly: Pesto can be stored in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.
Conclusion:
Pesto is a versatile sauce that can be used in many different ways. It can be used as a pasta sauce, a marinade for chicken or fish, or as a spread for sandwiches and wraps. It is also a great way to add flavor and nutrients to your favorite dishes. With so many different variations, there is sure to be a pesto recipe that everyone will enjoy.
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