Pesto is a great addition to many meals, not only pasta. You could use it to spread on toast or season a very bland chicken roast. And it does not have to be made only from basil! You could use other herbs! Essentially if you follow a basic anatomy of pesto you could create many flavour pesto.
I wanted to draw the anatomy of pesto, but realised I am not as good in drawing like Vicki. So instead I will try to write it out. So here it goes!
Pesto made out of: HERBS OR GREENS + NUTS OR SEEDS + GARLIC + OIL + CHEESE + EXTRAS
HERBS can be parsley, dill, coriander leaves, mint and so on
GREENS include spinach, kale, beet greens or even broccoli!
NUTS not only pine nuts, but also almonds, walnuts, pecans, hazelnuts, cashew nuts and list goes on….
When it comes to SEEDS I only tried sunflower seeds, but I am sure there are many more to try out!
GARLIC can only be garlic unfortunately
For OIL I generally use olive oil, but I am sure other oils could work as well!
The best CHEESE for pesto is hard cheeses such as parmesan or pecorino romano. However I use cheddar cheese when I run out of the other cheeses and it still works out ok.
EXTRAS can be red pepper, sun dried tomato, lemon juice…. Why don’t you just go and experiment 😉
To make pesto all you need to do is whiz all the ingredients in small food processor until it forms pesto consistency. Thats all!Here are few flavours of pesto that I tried the other day!
ROASTED RED PEPPER & PARSLEY PESTO
I tried this one with pasta. Got the recipe from BBC Good Food actually. Worked a dream!
- 290g jar roasted red peppers, drained
- large handful parsley
- 75g cashews
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- 50g parmasan
- 1 head broccoli, chopped and boiled
- 80g pine nuts
- 1 garlic cloves
- 2 tbsp olive oil
- 60g cheddar cheese
- juice from 1/2 lemon
- 2 bunches of dill
- 1 bunch of parsley
- 30g sunflower seeds
- 1 cloves of garlic
- 3 tbsp olive oil
- 30g parmesan cheese