Pesto

Pesto is one of 51 Porter’s all time favorite recipes.  It can be used on everything from pasta to pizza to soup to bread…to…well…just about anything.  This recipe is a basic structure from which you can let your imagination run wild.  Also, it is a bit of a healthier alternative to traditional pestos that have more oil.  This thick, spreadable, flavorful sauce is perhaps one of the finest culinary creations of all time! Here you are given the basic building blocks of pesto and several variations that will be updated periodically when we find new flavor combos! 

Basic Pesto Framework

Ingredients

*2 cups packed greens

-Possible options: Basil (Classic), Spinach (“Poor-man’s Pesto), Watercress, Cilantro (for a Mexican flare)Arugula, Parsley, a mixture of any, etc. (Pesto recipe variations below)

*1/3 cup nuts, toasted and ground

            -Possible Options: Walnuts, pine nuts, almonds, pistachio, etc.

-Roasting the nuts is key!  The flavor is enhanced about 100x.  Basically, preheat your oven to 350 degrees and spread the whole nuts on a baking sheet.  Roast for 10 minutes or until fragrant.  Let cool and then grind in the food processor.

*1/2 cup cheese, grated or crumbled

*Garlic, lots of it!  I typically use at least 4 cloves

*1/4 cup olive oil

*1 tsp. salt (sea salt is great!)

*1/2 tsp. ground black pepper

Directions

1.     Begin by roasting the nuts with the method described above.  Then grind them in the food processor and add the garlic cloves and blend in the food processor.

2.     Next, add the greens and blend in the food processor with the nuts and garlic.  Slowly drizzle in the extra virgin olive oil.

3.     Add the salt, pepper, and the grated cheese.   At this stage you will have a thick pesto that you can either add more oil to, use as is, or add a bit of stock or pasta cooking water to thin it out.  Try one of the tasty  variations listed below and be sure to check back for future pesto endeavors!

A few tips on pesto:

*Roast your nuts!  Use the method described above.  Seriously, this enhances the flavor like no other!

*The consistency of the basic pesto is thick and great for spreading on sandwiches or brochette.  However, if you want a thinner sauce, say for pasta, add a bit of the starchy cooking water to the pesto before you toss it with the hot pasta.  You could also use chicken or vegetable stock to thin it out.

*Lemon juice is also a great flavor enhancer that adds a nice kick, but also preserves the bright green color.  I usually add about 1 tsp to my pestos, especially if I am making extra that I intend to store in the refrigerator or freezer.

*You can store the pesto in the refrigerator for about 5 to 7 days in an airtight container.  It also freezes well for a couple of months, so make extra!

*If you do not have enough of one green, such as basil, add a filler such as spinach, which has a very mild flavor and will not overpower the basil. This is a great way to save money on expensive herbs.

Pesto Variations:

Classic Basil Pesto
Ingredients

*Greens: 2 cups basil

*Nuts: 1/3 cup toasted walnuts or pine nuts (I actually prefer walnuts )

*Cheese: ½ cup Parmesan cheese, grated

*3-4 garlic cloves

*1/4 cup Olive Oil

*Salt and Pepper

Directions:  Follow “Basic Pesto Framework” directions listed above.

Serving Suggestions: Pasta with sundried tomatoes, paninis (spread on bread slices), omelets (mix into eggs before adding to pan), bruschetta, marinade or topping for chicken, meat, or seafood).

Blue Cheese, Walnut, and Parsley Pesto

Ingredients

*Greens: 1 cup flat leaf parsley and 1 cup spinach (you could use all parsley, but I find that a bit overwhelming).

*Nuts: 1/3  cup toasted walnuts

*Cheese: ½ cup Parmesan cheese, grated

*1 tsp. paprika (this has a milk spice, but really adds a nice sweetness)

*3-4 garlic cloves

*1/4 cup olive oil

*Salt and Pepper

Directions:  Follow “Basic Pesto Framework” directions listed above.

Serving Suggestions: Pasta dishes with peas or squash, dip as itself, paninis, etc.

Spinach Pesto (“Poor-man’s Pesto”)

Ingredients

*Greens: 2 cups spinach

*Nuts: 1/3 cup toasted walnuts

*Cheese: ½ cup Parmesan cheese, grated

*3-4 cloves of garlic

*1/4 cup olive oil

*1 Tbs.  lemon juice

*Salt and Pepper

*Dash of nutmeg

Directions:  Follow “Basic Pesto Framework” direction listed above.

Serving Suggestions: Pasta, Panini, thin it out with stock or water and use as a salad dressing, marinade or topping for chicken, meat, or seafood.

Cilantro Pesto

Ingredients

*Greens: about 2 cups loose cilantro or 1 ½ cups cilantro and ½ cup spinach (to make the cilantro less overwhelming)

*Nuts/Seeds: 1/3 cup toasted pepitas (pumpkin seeks) OR I often leave the nuts out and leave this less thick so as to make it more of a salsa)

*Cheese: ½ cup crumbled feta

*1 Tbs. lime juice

*4 cloves garlic

*salt and pepper

*can of diced green chilies, spicy or not (optional, and will make more salsa-like)

Directions: Combine all in food processor!

Serving Suggestions:  Stir into white bean chili, serve as an accompaniment to fajitas, use as a sauce for enchiladas, dip for chips, on top of burgers (e.g., the sweet potato veggie burgers from 51 Porter).