Pesto just about makes everything taste better. Here are three variations of pesto you can add to your favorite foods for a serious savory upgrade.
Cilantro Jalapeño Pesto
Makes 2 cups
Ingredients
1 cup plus 3 tablespoons olive oil
Juice of 3 limes
¾ cup pine nuts, toasted
1½ bunches of fresh cilantro leaves (1⅓ cups)
½ cup fresh parsley leaves
2 jalapeños, seeded
2 garlic cloves
½ cup grated Parmesan cheese
½ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
Preparation
- In a food processor (or blender), combine the olive oil, lime juice, pine nuts, cilantro, parsley, jalapeños, garlic, and Parmesan cheese. Process for 30–60 seconds, or until the mixture reaches a paste-like consistency.
- Add the salt, cumin, and black pepper. Pulse a few times to evenly incorporate.
- Serve as desired.
- Enjoy!
Avocado and Pepita Mint Pesto
Makes 2 cups
Ingredients
1 cup plus 3 tablespoons olive oil
Juice of 2 lemons
1½ bunches of fresh mint leaves (1⅓ cups)
1¼ cups fresh parsley leaves
¾ cup pepitas, toasted
1 avocado, pitted and peeled
½ cup grated Parmesan cheese
¾ teaspoon kosher salt
½ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper
Preparation
- In a food processor (or blender), combine the olive oil, lemon juice, mint, parsley, pepitas, avocado flesh, and Parmesan cheese. Process for 30–60 seconds, or until the mixture reaches a paste-like consistency.
- Add the salt, red pepper flakes, and black pepper. Pulse a few times to evenly incorporate.
- Serve as desired.
- Enjoy!
Roasted Garlic Pistachio Pesto
Makes 2 cups
Ingredients
1 whole head of garlic, top and bottom trimmed to expose the cloves
Pinch of kosher salt
1 cup plus 4 tablespoons olive oil, divided
Juice of 2½ lemons
⅓ bunch of fresh parsley leaves (½ cup)
1 bunch of fresh basil leaves (1¼ cups)
¾ cup lightly salted pistachios
½ cup grated Parmesan cheese
1 tablespoon water (optional)
½ teaspoon freshly ground black pepper
Preparation
- Preheat the oven to 450°F (230°C).
- On a baking sheet, rub the head of garlic with 1 tablespoon of olive oil and a pinch of salt. Roast for 10 minutes, or until golden on top.
- Meanwhile, in a food processor (or blender), combine the remaining cup and 3 tablespoons olive oil, the lemon juice, parsley, basil, pistachios, and Parmesan cheese. Process for 1 minute, or until the mixture reaches a paste-like consistency. The pesto will be thick; add 1 tablespoon of water if needed to loosen.
- Remove the garlic from the oven and squeeze the roasted cloves into the blender, discarding the skin. Add the black pepper to the blender and pulse until the pepper and garlic are evenly incorporated.
- Serve as desired.
- Enjoy!
