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Pesto 3 Ways

October 1st 2013

Overview of the Recipe

Pesto can also be frozen into individual servings by using a BPA-free ice cube tray.

Ingredients List

Basil Pesto

  • 4 cups packed fresh basil leaves, washed well
  • 1/2 cup pine nuts, toasted until golden and cooled (watch closely and stir a few times) or walnuts
  • 1/2 cup freshly grated Parmesan cheese
  • 2 large garlic cloves, minced or pressed
  • 1/4 cup plus 3 tbsps extra virgin olive oil
  • Sea salt and black pepper to taste
  • Optional, 1/2 tsp chili powder
  • Note: For spicy basil pesto add 1/2 tsp crushed red pepper

Arugula Pesto

  • 1 cups arugula (packed)
  • 1/2 cup raw almonds or walnuts
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 2-3 tbsps olive oil
  • Sea salt and black pepper to taste

Roasted Red Pepper Pesto or Sun-Dried Tomato Pesto

  • 3 tbsps pine nuts, roasted
  • 2 cups sliced roasted red peppers or 12 sun dried tomatoes, chopped
  • 1/2 cup packed fresh basil leaves
  • 2 cloves garlic
  • 2 tbsps grated Parmesan cheese
  • 2-3 tbsps olive oil
  • Salt and freshly ground black pepper to taste
  • Spicy Option:  1/4 – 1/2 tsp crushed red pepper

Cooking Directions

Basil Pesto

Place the basil in a food processor.

Pour in about 1 tablespoon of the oil, and blend basil into a paste.

Gradually add pine nuts, Parmesan cheese, garlic, chili powder(if using), and remaining oil.

Continue to blend until smooth.

 

Arugula Pesto

Place arugula, almonds, lemon juice, lemon zest and 1 tablespoon of the oil in a food processor. Pulse until blended into a paste.

Add in the remaining oil, along with the salt and pepper.

 

Roasted Red Pepper Pesto or Sun-Dried Tomato Pesto

Place the pine nuts red peppers, basil, garlic, parmesan cheese and 2 tablespoons of the oil in a food processor.

Process until smooth and thick, adding more oil as necessary to create a thick paste.

Season to taste with salt and pepper.

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