Making pesto at home can be an easy, versatile, and delicious way to elevate your meals. By switching up traditional ingredients, you can create unique pesto blends that are perfect for pasta, sandwiches, or even as a marinade. Here, we explore five distinctive pesto recipes using ingredients like basil, mint, cilantro, spinach, and arugula. Each recipe brings its own flavor profile to the table, making it easy to find a pesto that suits your taste.
1. Classic Basil Pesto
This basil pesto brings the classic Italian flavor of basil together with toasted pine nuts and Parmesan for a creamy, aromatic finish.
Ingredients:
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 cups basil leaves
- ¼ cup extra-virgin olive oil (plus more for a smoother pesto)
- ¼ cup grated Parmesan cheese
Instructions:
- In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper. Pulse until the mixture is well chopped.
- Add the basil leaves and pulse briefly until incorporated.
- With the processor running, drizzle in the olive oil and pulse until smooth.
- Add Parmesan cheese and pulse again for a final blend.
- For a smoother texture, add a bit more olive oil. Store in an airtight container in the fridge for up to a week or freeze in portions for future use.
2. Fresh Mint Pesto
Mint pesto is a refreshing twist, bringing in the bright, cooling taste of mint along with a creamy texture from cashews or almonds.
Ingredients:
- 3 cups mint leaves, lightly packed
- ¼ cup cashews or almonds
- 1 garlic clove, sliced
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- ¼ cup grated Parmesan cheese
- Zest of ⅓ lemon
- ¼ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions:
- Rinse and drain the mint leaves thoroughly, removing any stems.
- Add olive oil to the food processor, followed by the mint leaves, nuts, garlic, lemon juice, Parmesan, lemon zest, salt, and pepper.
- Process until smooth, adding a tablespoon or two of cold water if needed to achieve your desired consistency.
- Taste and adjust salt and pepper. Store in a sealed container in the refrigerator for up to a week.
3. Cilantro Pesto
With its zesty, vibrant flavor, cilantro pesto is a great choice for tacos, grilled meats, or as a topping for soups.
Ingredients:
- 2 cups cilantro leaves
- 2 garlic cloves, peeled
- ¼ cup toasted pine nuts
- ½ cup extra-virgin olive oil
- Juice of ½ lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
Instructions:
- Remove cilantro leaves from the stems and set them aside.
- Toast the pine nuts over medium-high heat for about a minute, or until lightly browned.
- In a blender, add olive oil, pine nuts, lemon juice, garlic, salt, pepper, and Parmesan.
- Blend on low for about 15 seconds, then add the cilantro and continue blending until smooth.
- Pour the finished pesto into a jar or bowl, and refrigerate for up to a week.
4. Spinach Pesto
Spinach pesto offers a mild, versatile flavor with an extra boost of nutrients. It’s a great choice for creamy pasta sauces or as a pizza topping.
Ingredients:
- 3 cups baby spinach, lightly packed
- 1 cup basil leaves, lightly packed
- 3 garlic cloves
- ½ cup walnuts
- ½ teaspoon salt
- A few shakes of black pepper
- ½ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons Parmesan cheese
Instructions:
- Place spinach, basil, garlic, walnuts, salt, and pepper in a food processor.
- Pulse several times until the ingredients are roughly chopped and combined.
- Slowly drizzle in olive oil while pulsing until a smooth consistency is reached.
- Add the lemon juice and Parmesan cheese, and pulse to combine.
- Store in the fridge for up to five days or freeze for long-term storage.
5. Peppery Arugula Pesto
With a unique peppery taste, arugula pesto is a bold choice that works beautifully as a spread on sandwiches or as a marinade for grilled vegetables.
Ingredients:
- 4 cups arugula, tightly packed
- 1 cup walnuts
- ½ cup Parmesan cheese
- ¼ cup extra-virgin olive oil
- Juice and zest of ½ large lemon
- 2 garlic cloves, grated
- Cold water, as needed
- Sea salt and black pepper, to taste
Instructions:
- In a food processor, combine arugula, walnuts, Parmesan, olive oil, lemon juice, lemon zest, and garlic.
- Blend until all ingredients are well combined.
- Add cold water as needed to achieve a creamy, smooth texture.
- Season with sea salt and black pepper to taste.
- Store in an airtight container in the refrigerator for up to five days or freeze for up to 90 days.
Tips for Pesto Perfection:
- Storage: Pesto can last up to a week in the fridge or up to three months in the freezer. Freeze pesto in ice cube trays for easy portioning.
- Blending: Don’t over-blend pesto, as this can cause it to turn a dark color. Pulse just enough to combine ingredients smoothly.
- Oil Alternatives: Try experimenting with different oils, like avocado or grapeseed oil, for unique flavor profiles.
- Cheese Variations: While Parmesan is classic, pecorino or asiago cheeses can add different dimensions to your pesto.
Each pesto recipe here is easy to make and adds a different flavor and texture to your meals. Whether you prefer the classic taste of basil or the bold kick of arugula, these pesto recipes make a fantastic addition to a range of dishes. Enjoy experimenting with these homemade pesto varieties for a delightful burst of flavor every time!
