Classic Genovese Pesto With Basil And Pine Nuts

Pesto, the iconic Italian sauce, offers a burst of flavors that elevate any pasta dish to new heights. Traditionally, pesto is made with basil, pine nuts, Parmigiano-Reggiano, garlic, and olive oil, but there are various delightful variations to explore. In this recipe collection, we’ll delve into the classic Genovese Pesto, as well as four other creative and delicious pesto variations. Each variation introduces unique ingredients, resulting in distinctive flavor profiles that cater to diverse palates. Whether you prefer the classic or crave exciting twists, these pesto recipes are sure to delight your taste buds.

Makes about 1½ cups, Serving 4

INGREDIENTS:

• 2 ounces (about 3 loosely packed cups) fresh basil leaves
• 1 ounce (about 1½ loosely packed cups) baby spinach leaves
• 1 medium clove garlic
• 3 ounces (about ¾ cup) toasted pine nuts
• 2 ounces Parmigiano-Reggiano, grated (about 1 cup)
• 1 teaspoon grated lemon zest (from 1 lemon)
• ½ cup olive oil
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Blanch the basil, spinach, and garlic in boiling water for 30 seconds, then transfer to an ice bath and let cool.
2. Drain the blanched greens and garlic, then squeeze out excess liquid.
3. In a food processor, combine the blanched greens, garlic, pine nuts, grated cheese, lemon zest, and olive oil. Process until a paste forms, and season with salt and pepper to taste.
4. Serve immediately or store in the refrigerator for up to 5 days.

Arugula and Walnut Pesto:

Makes about 1½ cups, Serving 4

INGREDIENTS:

• 3 ounces (about 4½ packed cups) arugula leaves
• 1 medium clove garlic
• 3 ounces (about ¾ cup) toasted walnuts
• 2 ounces Parmigiano-Reggiano, grated (about 1 cup)
• 2 sun-dried tomatoes packed in olive oil
• 1 teaspoon grated lemon zest and 2 teaspoons juice (from 1 lemon)
• ½ cup olive oil
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Blanch the arugula and garlic, then chill and drain as directed in the Classic Genovese Pesto.
2. In a food processor, combine the blanched arugula and garlic, toasted walnuts, grated cheese, sun-dried tomatoes, lemon zest, lemon juice, and olive oil. Process until a paste forms, and season with salt and pepper to taste.
3. Serve immediately or store as instructed.

Roasted Bell Pepper and Feta Pesto with Chiles and Pepitas:

Makes about 1½ cups, Serving 4

INGREDIENTS:

• 1 ounce (about 1½ loosely packed cups) fresh parsley leaves
• 2 tablespoons fresh oregano leaves
• 1 medium clove garlic
• 2 roasted bell peppers, peeled, seeded, drained, and patted dry
• 2 ounces feta cheese, roughly crumbled
• 1 small red serrano Thai bird chile
• 3 ounces (about ¾ cup) toasted pepitas
• ½ cup olive oil
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Blanch the parsley, oregano, and garlic, then chill and drain as directed in the Classic Genovese Pesto.
2. In a food processor, combine the blanched greens and garlic, roasted bell peppers, feta cheese, chile, pepitas, and olive oil. Process until a paste forms, and season with salt and pepper to taste.
3. Serve immediately or store as instructed.

Tomato and Almond Pesto with Anchovies:

Makes about 1½ cups, Serving 4

INGREDIENTS:

• 1 ounce (about 1½ loosely packed cups) fresh basil leaves
• 1 medium clove garlic
• 1 pint cherry tomatoes, halved
• 3 ounces roasted, skinned almonds (about ¾ cup)
• 2 ounces Parmigiano-Reggiano, grated (about 1 cup)
• 3 anchovy fillets
• 2 teaspoons balsamic vinegar
• 1 pickled peperoncini, stemmed
• ½ cup olive oil
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Blanch the basil and garlic, then chill and drain as directed in the Classic Genovese Pesto.
2. In a food processor, combine the blanched basil and garlic, cherry tomatoes, roasted almonds, grated cheese, anchovies, vinegar, peperoncini, and olive oil. Process until a paste forms, and season with salt and pepper to taste.
3. Serve immediately or store as instructed.

Sun-Dried Tomato and Olive Pesto with Capers:

Makes about 1½ cups, Serving 4

INGREDIENTS:

• 2 ounces (about 3 loosely packed cups) fresh parsley leaves
• 1 medium clove garlic
• 3 ounces (about ½ cup) sun-dried tomatoes packed in oil
• 4 ounces (about 1 cup) pitted kalamata olives
• 2 tablespoons capers, rinsed and drained
• 2 ounces Pecorino Romano, grated (about 1 cup)
• 1 tablespoon red wine vinegar
• Pinch of red pepper flakes
• ½ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Blanch and chill basil and garlic as directed in the Classic Genovese Pesto recipe. Drain and squeeze out excess liquid.
2. Transfer to a food processor and add sun-dried tomatoes, pitted kalamata olives, capers, grated Pecorino Romano, red wine vinegar, red pepper flakes, and extra-virgin olive oil. Process until a paste is formed. Season with salt and pepper.
3. Serve or store in a sealed container.