**Dive into a Culinary Journey of Three Unique Pesto Recipes: A Symphony of Flavors**
Pesto, a vibrant and versatile sauce originating from the Liguria region of Italy, has captured the hearts of food enthusiasts worldwide. This magical green sauce, traditionally made with basil, pine nuts, Parmesan cheese, and olive oil, has evolved into a culinary canvas for creativity. In this article, we present three exceptional pesto recipes that showcase the diverse flavors and culinary possibilities of this beloved sauce.
**Basil Pesto:** The Classic Reinvented
Experience the timeless allure of basil pesto, elevated with a touch of freshness. This classic recipe stays true to its roots, using fragrant basil, nutty pine nuts, creamy Parmesan cheese, and robust olive oil. With its vibrant green hue and aromatic profile, this pesto is the epitome of culinary simplicity and elegance.
**Arugula Pesto:** A Peppery Twist
Discover the delightful peppery notes of arugula pesto. This vibrant variation swaps basil for arugula, adding a layer of complexity and a touch of spiciness. Toasted walnuts, Parmesan cheese, and olive oil complete this harmonious blend, resulting in a pesto that adds a zesty kick to your favorite dishes.
**Sun-Dried Tomato Pesto:** A Burst of Mediterranean Flavors
Embark on a culinary journey to the sun-kissed shores of the Mediterranean with sun-dried tomato pesto. This vibrant recipe captures the essence of summer, combining sun-dried tomatoes, basil, pine nuts, Parmesan cheese, and olive oil. Its sweet, tangy, and aromatic flavors bring a delightful twist to pasta, grilled meats, and bruschetta.
Prepare to embark on a culinary adventure as we delve into the detailed recipes for each of these tantalizing pesto variations. Let your senses be captivated by the vibrant colors, enticing aromas, and symphony of flavors that await you.
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.
THREE-HERB PESTO
Steps:
- In a blender or food processor purée all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.
- Let pesto come to room temperature before using. Makes about 1 cup.
SLICED TOMATOES AND MOZZARELLA WITH THREE-HERB PESTO
Categories Tomato Appetizer Side No-Cook Vegetarian Quick & Easy Mozzarella Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- On a large round platter alternate tomato and mozzarella slices, overlapping slightly, and spoon pesto in a ring around center of slices. Sprinkle tomatoes and mozzarella with pepper and garnish with herbs.
MIXED HERB PESTO
Give basil some buddies in this pesto that includes parsley, thyme and oregano.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Put the almonds in a food processor and pulse until finely ground. Add the basil, parsley, garlic, oregano, thyme and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.
FOUR-CHEESE RAVIOLI WITH HERB PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
- For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
- In a small bowl, mix together the egg and 1 teaspoon water until smooth.
- Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)
- Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.
TUNA WITH THREE-HERB PESTO
With inspiration from Italy, this seafood entrée is special!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Set oven control to broil. Brush both sides of tuna steaks with 1 teaspoon oil. Place on rack in broiler pan. Broil with tops 4 inches from heat 8 to 10 minutes, turning once and sprinkling with 1/4 teaspoon salt, until tuna flakes easily with fork.
- Meanwhile, in food processor bowl with metal blade, place remaining ingredients except broth and cheese. Cover and process about 10 seconds or until finely chopped. With processor running, slowly pour in broth and continue processing until almost smooth. Stir in cheese. Serve with tuna.
Nutrition Facts : Calories 210, Carbohydrate 3 g, Cholesterol 45 mg, Fiber 0 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
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.
SUMMER HERB PESTO
A fresh tasty pesto you can make with herbs right from the garden. Delicious tossed with pasta, spread on a sandwich or as a dip for veggies. Pesto will keep stored in an airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.
Provided by thislittlepiggy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 2 g, Cholesterol 2.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 56.6 mg, Sugar 0.3 g
Tips:
- Use fresh, aromatic herbs for the best flavor. Basil, parsley, and cilantro are all great choices.
- If you don't have pine nuts, you can use other nuts, such as walnuts or almonds.
- Grate the Parmesan cheese finely so that it incorporates smoothly into the pesto.
- Use a food processor or blender to make the pesto, but be careful not to over-process it. You want the pesto to have a slightly chunky texture.
- Taste the pesto and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice.
- Store the pesto in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.
Conclusion:
Three-herb pesto is a versatile and flavorful sauce that can be used in a variety of dishes. It's great on pasta, pizza, grilled vegetables, and even as a marinade for chicken or fish. With its bright, herbaceous flavor, three-herb pesto is sure to become a favorite in your kitchen.
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