Herb Pesto

Herb Pesto
Most people are only familiar with basil pesto and enjoy using it in many different recipes. This is a wonderful standby for simple delicious pastas, salads and a topping for fish or poultry. However there are many other herbs which can be prepared as a pesto and the recipes are simple.Many of the ingredients are the same as basil pesto with different nuts or juices used to accent the flavors. Some herbs need a base of parsley or the pesto will have too intense a taste.Don't be afraid to combine herbs such as oregano, marjoram and savory to create delightful blends.

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
  1. Strip the leaves of the fresh herbs off the stems and wash thoroughly.

  2. Pat to dry.

  3. Process in food processor on pulse.

  4. Add garlic and process, add remaining ingredients and process until smooth and consistent.

  5. 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
  1. Wash sage and parsley, pat dry.

  2. Place herbs, garlic, cheese, and nuts in a food processor.

  3. Pulse to combine.

  4. Slowly add the olive oil.

  5. 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
  1. Wash herb leaves and pat dry.

  2. Pulse coriander,desired nuts and cheese until smooth.

  3. Gradually add the olive oil until combined,season to taste.

  4. Cover and refrigerate.

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