10 pesto recipes from classic to experiment

With basil, spinach, pine nuts and walnuts, sunflower seeds and more.

Italian pesto sauce goes well with pasta, rice, meat dishes, fish and seafood. It can be used as a salad dressing, add pizza and cook sandwiches with him.

Keep better pesto in a tightly closed glass jar in the refrigerator. Top dressing should be covered with a thin layer of oil, if it is insufficient, one can pour. So it will retain its freshness for up to six weeks.

Prepared with a stock pesto can be frozen in the form of ice, and then shift into a bag and leave in the freezer. Their taste properties of the sauce will not lose and can be stored for several months.

1. Classic pesto with basil and pine nuts

Ingredients

• 3 garlic cloves;
• 60 g of hard cheese, such as parmesan;
• 70 g of basil;
• 30 g of pine nuts;
• 80 ml of olive oil;
• ¼ teaspoon salt;
• ⅛ teaspoon ground black pepper.

preparation

Chop the garlic. Cheese rub on a small grater.

Whisk blender basil and pine nuts. Add the garlic and cheese. Stir. Pour olive oil and restart blender. Salt and pepper prepared sauce.

2. Pesto sauce with spinach and walnuts

Ingredients

• 30 g of hard cheese, such as parmesan;
• 30 grams of walnuts;
• 90 g of spinach leaves;
• 2 tablespoons of lemon juice;
• 70 ml of olive oil;
• salt and pepper - to taste.

preparation

Cheese rub on a small grater. Chop the walnuts and fry in a dry frying pan over a medium heat for a couple of minutes. After cool.

blender whisk spinach, Lemon juice, nuts, and cheese until smooth. Add the butter and mix again. Salt and pepper, then whisk the sauce again.

3. Pesto with basil and broccoli

Ingredients

• 70g broccoli;
• 30 g of hard cheese;
• 1 clove of garlic;
• 20 basil leaves;
• 30 g of pine nuts;
• ½ teaspoon salt;
• 1 tablespoon lemon juice;
• 100 ml of olive oil.

preparation

Broccoli cut. Cheese rub on a small grater. Chop the garlic.

Blender, chop the broccoli and basil. Pour nuts and struck again. After add the cheese, salt, lemon juice and garlic. Beat until smooth. Pour the oil and again all mix well.

4. Pesto with cilantro and pumpkin seeds

Ingredients

• 1 clove of garlic;
• 45 g of pumpkin seeds;
• 100 g of coriander;
• 1 teaspoon salt;
• ½ teaspoon chili;
• 120 ml of olive oil.

preparation

Chop the garlic. Pumpkin seeds fry over medium heat for a few minutes in a pan without oil.

Connect blender seeds, coriander, garlic, salt and chili. Gradually add oil and beat until the mixture is smooth.

5. Pesto with roasted sunflower seeds

Ingredients

• 1 clove of garlic;
• 50 g of gouda cheese;
• ½ tsp sunflower oil;
• 50 g of purified sunflower seed;
• salt - to taste;
• 80 g of basil;
• 120 ml of olive oil;
• pepper - to taste.

preparation

Chop the garlic. Cheese rub on a small grater.

In a skillet, heat the vegetable oil over medium heat. Put seeds, salt and sear until golden brown, about 2 minutes. After cool.

Blender connect the basil with olive oil. Add garlic, Cheese and sunflower seeds, continue beating until the mixture is smooth. Season with salt and pepper and stir again.

6. Pesto with beet tops

Ingredients

• 50 grams of walnuts;
• 50 g of hard cheese, such as parmesan;
• 120 g of beet tops;
• 30 g of basil;
• salt - to taste;
• 70 ml of olive oil.

preparation

Chop walnuts. Cheese rub on a small grater.

Blender connect nuts, cheese, tops, basil and salt. After add the olive oil and whisk again. The mixture should turn out smooth.

7. Pesto sauce with arugula and zucchini

Ingredients

• 3 garlic cloves;
• 40 g of hard cheese;
• 50 grams of walnuts;
• 1 zucchini;
• 2 tablespoons olive oil;
• 40 g arugula;
• 2 tablespoons of lemon juice;
• ½ teaspoon lemon rind;
• salt and pepper - to taste.

preparation

Garlic cut into small pieces. Cheese rub on a small grater.

Nuts fry for a few minutes in a pan without oil. After cool and cut.

Zucchini grate on a coarse grater and squeeze the juice. Heat in a pan 1 tablespoon oil and cook zucchini on medium heat for about 15 minutes. Refrigerate.

Blender, chop arugula and nuts. Add the remaining oil, zucchini, lemon juice, zest, cheese, salt and pepper. Beat until the mixture is smooth.

8. Pesto with cilantro and chili

Ingredients

• 40 g of hard cheese;
• 3 garlic cloves;
• 40 grams of walnuts;
• 1 chili pepper;
• 70 grams of cilantro;
• 2 tablespoons of lemon juice;
• salt and pepper - to taste;
• 100 ml of olive oil.

preparation

Cheese rub on a small grater. Garlic, nuts and chili cut into small pieces.

Whisk blender, cheese, garlic, nuts, chilli, coriander, lemon juice, salt and pepper. After add the olive oil and stir again.

9. Pesto with mint and pistachios

Ingredients

• 2 garlic cloves;
• 90 g of hard cheese;
• 90 g of purified pistachios;
• 30 g of peppermint;
• 70 g of parsley;
• 2 tablespoons of lemon juice;
• salt - to taste;
• 100 ml of olive oil.

preparation

Garlic cut into small pieces. Cheese rub on a small grater.

All the ingredients, whisk blender until smooth.

10. Pesto with basil, spinach and roasted garlic

Ingredients

• 1 clove of garlic;
• 100 g pine nuts;
• 1 tablespoon sunflower oil;
• 70 g of basil;
• 50 g of spinach;
• 60 ml of olive oil;
• 1 tablespoon lemon juice;
• salt - to taste.

preparation

Garlic and nuts chop and place in a pan with hot sunflower oil. Fry over medium heat for 2-3 minutes and cool.

In a pot of boiling water put basil for 10 seconds after the air dry paper towel and refrigerate.

Blender, chop nuts, garlic, basil and spinach. Add the olive oil, lemon juice, salt and beat until the mixture is smooth.