15 Refreshingly New Pesto Recipes You Should Try This Weekend
Do you love your pasta topped with dollops of pesto? Then you’ll love what we have in store for you. Read on.
Pesto hails from Genoa, Italy. It is a kind of sauce that contains basil leaves, crushed garlic, European pine nuts, Parmesan cheese, Pecorino Sardo (cheese from sheep’s milk) and olive oil. Pesto can be made using a variety of ingredients along with these basic ones. What’s more? It is used to make a countless number of dishes too. Use it as a spread on crackers or toast, tossed with pasta or drizzled on grilled meat and vegetables.
While classic pesto always tastes the best, you’ve got to try other variations because they’re simply irresistible. So, get ready and prepare these 15 pesto recipes this weekend.
1) Spinach pesto
The mild flavour of spinach makes this pesto recipe a hit among all.
- 6 oz fresh baby spinach
- 1 cup basil leaves
- 1 shallot clove, chopped
- 1 cup toasted pecans
- ½ cup Parmesan cheese, finely grated
- 1 teaspoon coarse salt
- ½ cup olive oil
- Grind spinach, basil, pecans and shallot in a food processor until finely chopped. Add Parmesan and grind on low again while pouring in olive oil.
- Sprinkle salt and mix well. Store the prepared pesto in an airtight container and refrigerate until ready to use.
2) Pumpkin pesto
The sweet flavour of pumpkin adds a distinctive taste to this pesto recipe.
- 1 cup packed fresh parsley leaves
- 1 cup canned pumpkin
- 1 cup packed fresh basil leaves
- 1/3 cup chopped toasted walnuts
- 1/4 cup finely shredded Parmesan cheese
- 3 garlic, minced
- 1 teaspoon lemon juice
- 2 tablespoons honey
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- Grind together basil, parsley, cheese, pumpkin, walnuts, honey, garlic, lemon juice, salt and pepper. Ensure the mixture is coarse. Add in the oil with the mixture running.
- Transfer pesto to an airtight container. Serve with toasted bread slices or baguettes, crackers or pita
3) Pesto tilapia