If you are most comfortable with basil pesto then try using the many different types of basil for a different look and taste. Purple basil pesto looks gorgeous on a cold pasta salad accented with fresh blanched green beans.
Thyme Pesto
1/2 cup fresh thyme
1 cups fresh parsley
1/4 cup fresh asiago cheese, grated
3 cloves garlic, peeled
1/3 cup olive oil
1/3 cup pine nuts
salt and pepper to taste
- Strip the leaves of the fresh herbs off the stems and wash thoroughly.
- Pat to dry.
- Process in food processor on pulse.
- Add garlic and process, add remaining ingredients and process until smooth and consistent.
- Store fridge in sealed container.
Sage Pesto
Great for stuffing and spread under the skin of a roasted chicken.
1 cup fresh sage leaves
2 cups fresh parsley leaves
3 garlic cloves, peeled
3/4 cup pine nuts or pecans
3/4 cup parmesan cheese
2/3 cup olive oil
- Wash sage and parsley, pat dry.
- Place herbs, garlic, cheese, and nuts in a food processor.
- Pulse to combine.
- Slowly add the olive oil.
- Season to taste and store in fridge.
Coriander Pesto
Try stirred into a mango salsa or with fresh grilled fish
1 cup coriander leaves
1/2 cup parmesan cheese
1/2 cup toasted pine nuts or hazelnuts
1/2 cup olive oil
salt and pepper to taste
- Wash herb leaves and pat dry.
- Pulse coriander,desired nuts and cheese until smooth.
- Gradually add the olive oil until combined,season to taste.
- Cover and refrigerate.