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Pesto Three Ways

15 minutes | Yield: About 1 cup per rendition

If Summer had a taste, what would it be? Why, pesto, of course! 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.

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

Directions

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