Table of Contents
  1. Watch how to make these three pesto recipes:
  2. Three Pesto Recipes Recipe

Pesto is so versatile: throw it on hot or cold pasta, toss with grilled vegetables, or even whisk into your favorite vinaigrette. Honestly, the possibilities seem endless. It seems like I’m continuously throwing together a pesto during the summer or freezing batches to use throughout the winter. I love the fresh herb flavors and love to dream up unique ways to use it. We are all accustomed to basil pesto and it is always a winner, but I also love branching out and trying new flavors. Every herb can have unique pairings of nuts that create a pesto worthy of your next dish. Here are three of my favorites.

You will find endless ways to use these. Let me know what your favorite is!

Watch how to make these three pesto recipes:

Three Pesto Recipes

5 from 1 vote

Ingredients

For the cilantro pesto

  • 1 bunch cilantro
  • 2 tbsp fresh lime juice
  • cup toasted almonds
  • cup toasted pistachios
  • ½ cup Parmesan cheese
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 serrano pepper
  • ⅓-½ cup olive oil

For the arugula pesto

  • 2 cups loosely packed arugula
  • ¼ cup roasted red peppers
  • cup toasted walnuts
  • cup toasted pepitas pumpkin seeds
  • ½ cup Parmesan cheese
  • 5 garlic cloves
  • ½ tsp salt
  • 1 tsp pepper
  • ⅓-½ cup olive oil

For the classic basil pesto

  • 1 cup basil leaves
  • ½ cup toasted pine nuts
  • ½ cup Parmesan cheese
  • 2 tbsp fresh lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • 4 garlic cloves
  • ⅓-½ cup olive oil

Instructions
 

  • Place all the ingredients in the food processor except the oil. Pulse to combine and chop the ingredients, about 6-10 pulses.
  • Turn the processor on high and slowly drizzle in the oil through the feed tube until you reach your desired consistency. Personally, I prefer to keep mine on the thick side and thin it down at a later time, depending on what dish I'm preparing.
  • Scrape the pesto into an airtight container.
  • To keep the pesto fresh and preserve the bright color, cover the exposed top of the pesto with oil to create a “seal.”

Notes

  • All of these have the same method to put together. Using a food processor makes easy work, but you can also use a mortar and pestle.
  • Pesto stores beautifully in the freezer for 3 months or in the refrigerator for 3 weeks.
Course Spreads
Cuisine American
Difficulty Easy
Method Mixing
Pesto: Three Ways | The Gray Boxwood
Pesto: Three Ways | The Gray Boxwood
Pesto: Three Ways | The Gray Boxwood
Pesto: Three Ways | The Gray Boxwood

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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2 Comments

  1. Love your IG feed and helpful videos, thanks for your time spent in creating their content 😌 , SB