Best 4 Leftover Herb Pesto Recipes
With all those fragrant herbs in your kitchen garden, you can create a wide range of delectable herb pestos to brighten up your meals. From classic basil pesto to unique arugula walnut pesto, this collection of flavorful pesto recipes will surely elevate your culinary creations. Our classic basil pesto is a timeless favorite, featuring the perfect balance of fragrant basil, nutty pine nuts, and sharp Parmesan cheese. If you prefer a more robust flavor, try our spicy arugula walnut pesto, which combines the peppery bite of arugula with crunchy walnuts and a hint of red pepper flakes. For a more delicate and versatile option, consider our parsley almond pesto, where the freshness of parsley pairs perfectly with sweet almonds and a touch of lemon zest. But if you're looking for a truly unique pesto experience, our sun-dried tomato pesto is the way to go. With its vibrant red color and tangy, sun-kissed flavor, it's a surefire hit.
Check out the recipes below so you can choose the best recipe for yourself!
LEFTOVER-HERB PESTO
Think beyond basil: Pesto is a great way to use leftover herbs.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 5m
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- Pulse garlic, nuts, herbs, oil, and Parmesan in a food processor until finely chopped. Season with salt and pepper.
EVERY HERB PESTO
Steps:
- Blend the almonds and garlic in a food processor until fine. Add the spinach, cheese, herbs, lemon zest and lemon juice to the food processor. Blend the herbs just enough so they are mixed, about 3 seconds. Add the canola oil and olive oil while the food processor is on a low setting. Season with salt and pepper. Blend to desired consistency. Transfer the pesto to a serving bowl. Place the chopped tomatoes on top of the crostini if using and top with pesto. Any leftover pesto should be placed in a bowl and covered with plastic wrap. Press the plastic wrap right on top of the pesto and refrigerate.
MIXED GREENS PESTO PASTA
This pesto pasta recipe is the solution for any leftover hardy green, lettuce, or herb you don't know what to do with. Cleaning out your fridge has never been so rewarding!
Provided by Claire Saffitz
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cook onion and mixed greens and herbs in a large pot of boiling salted water until tender, about 2 minutes. Using a spider or tongs, transfer to a bowl of ice water and swish around in the water to cool down as quickly as possible (this helps retain the bright color). Drain and gently squeeze to remove excess liquid, then press between a double layer of paper towels to remove as much remaining liquid as possible. Reserve pot with greens cooking liquid.
- Process 1/4 cup sesame seeds in a food processor until finely ground. Add onion and greens mixture and 1/4 cup ricotta salata and process until a coarse paste forms. With motor running, stream in 3 Tbsp. oil and process, adding water by the tablespoonful if needed to thin, until pesto is very smooth.
- Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often, until golden brown, about 5 minutes. Add pesto and cook, stirring, until sauce looks like most of the moisture has been cooked out, about 1 minute.
- Meanwhile, bring reserved pot of greens cooking liquid to a boil and cook pasta, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with pesto and add 1/2 cup pasta cooking liquid. Cook, tossing, until each strand of pasta is coated. Remove from heat, add butter, and toss to combine.
- Divide pasta among bowls. Top with more sesame seeds and remaining 1/4 cup ricotta salata and drizzle with oil.
PESTO PASTA FRITTATA
Steps:
- Set a rack in the upper third of the oven and preheat it to 400°F.
- In a large bowl, whisk together the eggs, milk, Parmesan, ¾ teaspoon kosher salt, and a few grinds of black pepper.
- In a separate bowl, toss the pasta with the pesto or herb sauce.
- Melt the butter in a 10-inch cast-iron skillet (or other nonstick oven-safe pan) over medium heat. Pour the egg mixture into the skillet, then nestle in the pasta.
- Cook, undisturbed, until the frittata is set around the edges but still looks wet on the surface, about 5 minutes. Slide the frittata into the oven and bake until the top is set, about 10 minutes.
- Serve the frittata warm or at room temperature, with more pesto or herb sauce on the side.
Tips:
- When selecting herbs for your pesto, consider using a combination of basil, parsley, cilantro, or mint for a flavorful and aromatic result.
- To achieve a smooth and creamy consistency, use a food processor or blender to blend the ingredients until well combined.
- Feel free to experiment with different nuts or seeds in place of pine nuts, such as almonds, walnuts, or sunflower seeds, to add a unique texture and flavor to your pesto.
- Incorporate grated Parmesan or Pecorino cheese for a classic pesto flavor, or try crumbled feta or goat cheese for a tangy twist.
- Adjust the amount of olive oil to achieve your desired consistency, whether you prefer a thick and spreadable pesto or a thinner, more drizzle-friendly sauce.
- Taste your pesto as you go and adjust the seasoning with additional salt, pepper, or lemon juice until it reaches your preferred balance of flavors.
- Store leftover pesto in an airtight container in the refrigerator for up to 5 days, or freeze it in ice cube trays for convenient single-serving portions that can be thawed as needed.
Conclusion:
With its versatile nature, leftover herb pesto offers a myriad of possibilities to elevate your culinary creations. Whether you're using it as a spread for sandwiches and wraps, a vibrant dressing for salads and pasta, or a flavorful marinade for meats and vegetables, the possibilities are endless. Embrace the delightful flavors and aromas of fresh herbs and experiment with different variations to discover new favorites. From classic basil pesto to unique combinations featuring cilantro, mint, or arugula, the world of pesto is yours to explore and enjoy!
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