If Summer had a taste, what would it be? Why, pesto, of course.  The fresh aroma of Basil mixed with parmesan, pine nuts, and olive oil offer flexible and flavorful uses. Spread on flat breads, add to Caprese salads, or brush on steaks and chicken while grilling. The pesto-bilities are endless. However, there’s more than one way to make this traditional favorite.

Here are three variations of this traditional classic.

 

 

Two-Herbs and a Spinach Pesto

Ingredients

• 1 cup grated Parmesan cheese
• 1 cup firmly packed fresh Spinach
• ½ cup olive oil
• ¼ cup firmly packed fresh basil leaves
• ¼ cup firmly packed fresh flat-leaf parsley
• ¼ cup chopped pecans
• 2 tablespoons cold water
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, chopped
• ½ teaspoon kosher salt

Directions

Wash and dry Spinach and herbs. Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.  Cover with plastic wrap or a lid. Store in the refrigerator until ready to use.

Rosemary’s Baby Pesto

Ingredients

• 1½ cups fresh Rosemary, stems removed
• ½ cup olive oil
• 1 cup shredded Parmesan cheese
• ¼ cup roasted almonds, pecans, or walnuts
• 2 garlic cloves
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground pepper

Directions

Wash and dry Rosemary. Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.  Cover with plastic wrap or a lid. Store in the refrigerator until ready to use.

Nutty Thai Basil Pesto

Ingredients

• 2 cups Thai basil leaves firmly packed
• 3 tbsp roasted peanuts, unsalted
• 1 tbsp brown sugar
• 1 tbsp rice wine vinegar
• 2 tbsp sesame oil
• 3 cloves garlic peeled
• 1/2 tsp red pepper flakes
• 1/2 tsp lower-sodium soy sauce

Directions

Wash and dry the Basil. Remove stems as needed. Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.  Cover with plastic wrap or a lid. Store in the refrigerator until ready to use.

Pesto Three Ways

15 minutes | About 1 cup per rendition

Ingredients

Two-Herbs and a Spinach Pesto

• 1 cup grated Parmesan cheese
• 1 cup firmly packed fresh Spinach
• ½ cup olive oil
• ¼ cup firmly packed fresh basil leaves
• ¼ cup firmly packed fresh flat-leaf parsley
• ¼ cup chopped pecans
• 2 tbsp. cold water
• 2 tbsp. fresh lemon juice
• 2 garlic cloves, chopped
• ½ tsp. kosher salt

Rosemary’s Baby Pesto

• 1½ cups fresh Rosemary stems removed
• ½ cup olive oil
• 1 cup shredded Parmesan cheese
• ¼ cup roasted almonds, pecans, or walnuts
• 2 garlic cloves
• ½ tsp. kosher salt
• ¼ tsp. fresh ground pepper

Nutty Thai Basil Pesto

• 2 cups Thai basil leaves firmly packed
• 3 tbsp roasted peanuts, unsalted
• 1 tbsp brown sugar
• 1 tbsp rice wine vinegar
• 2 tbsp sesame oil
• 3 cloves garlic peeled
• 1/2 tsp red pepper flakes
• 1/2 tsp lower-sodium soy sauce

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