Friday, June 28, 2013

How to Make Pesto from Just About Anything

Basil is the Pesto King, How to Make Pesto from Just About Anything

The basic Pesto recipe is to add Basil to garlic, pine nuts (or walnuts) and olive oil. You typically also add Parmesan cheese, but I often omit this if I am going to store the pesto long term. As the cheese would be the first thing to spoil and the other ingredients will keep for a year in the freezer.

We have also made pestos from the following (most of which we have at the farmers market weekly):

  1. Basil
  2. Sun Dried Tomatoes
  3. Arugula - a very bright green pesto that is great for bruschetta
  4. Cilantro
  5. Cilantro and Pepita's
  6. Dandelion Greens - that is a sharp flavor
  7. Curly Cress - medium sharp
  8. Holy Basil, Cinnamon Basil - subtle differences in flavor
  9. Sun Dried Tomatoes and Chipotle - spicy
  10. Oregano & Thyme - leaves only, very strong, but great for Italian dishes

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