by Christina Lopez
Basil pesto recipes are not complicated and consist of your herb, nut or seed, cheese, and oil. The combination of these creates variety and flare that change up different dishes and add unique versatility to this Italian classic.
Almost nothing you can make from your herbal garden tastes as fresh and luxurious as basil pesto and yet simple to make. With a few ingredients, you have something excellent you can use in multiple dishes in the kitchen.
Fresh pesto made at home packs a robust flavor that store-bought varieties cannot match, and you only need a blender or food processor to produce. Traditionally used a mortar and pestle, so you may undoubtedly attempt this way as well. It will be a bit more time-consuming, but I am sure you could achieve the same results.
⇒ You can see a review on a great food processor here that won't break the bank, that will help prepare any basil pesto recipe and more!
A lmost anything in the kitchen is the answer to that question, well, at least for me. I love the flavor. These are the things I commonly use pesto for.
T raditional pesto combines ingredients in a way that makes them pop in your mouth. It is that flavor combination that makes it such a potent flavoring for your dishes. The green herbal basil, aged cheese, refined oil, and earthy nuts create a firm foundation of delicious flavor.
Traditionally, Genovese type Basil or sweet variety basil is used in pesto. One of the most commonly grown and most often available for purchase is produced sections of the local supermarket. A simple basil variety change can easily change pesto recipes for a different taste.
Did you know? You can also add other herbs and greens to your pesto to change the flavor and add more variety. A pinch of mint, cilantro, or even vegetables like kale or broccoli can change your regular pesto to a new recipe with even more versatility.
⇒You can be found A guide to growing your own Basil here. If you have not already started growing your own, this link will help get you started easily.
Freshly shredded parmesan cheese is the traditional pesto ingredient. It adds a rich, creamy saltiness to a pesto that tones down the oils of the basil, giving it a smoother finish on your tongue.
Many hard cheese varieties can be used as a substitute or in addition to parmesan. Pecorino Romano, Cheddars, Gouda, and more are all viable options. If you're vegan or dairy is an issue, you can use cheese substitutes.
Did you know? In some varieties of pesto leaving out the cheese may be the best option completely. Some combinations may taste better without the cheese component and that richness can be replaced with the addition of other types seasonings and enhancements including additional herbs, vegetables, and sauces.
Olive oil is the known ingredient when preparing pesto. The taste of the olive oil will significantly impact your pesto flavor, so it is vital to choose one that matches your likes. Extra virgins tend to be a little stronger, so if you like the more spicy olive-type taste, these may be your choice. I always want to taste my oils in advance and make sure the taste will blend well with the pesto I am trying to make.
Did you know? Your oil affects the flavor of your pesto, so you can change your recipe and use with simple changes in choices. Peanut, sesame, and coconut can make unique alternatives to the recipe and for complete changes use nut butters such as almond, peanut or cashew. The fatty texture of avocado is another great choice in the blending quality of pesto sauce for a healthy alternative.
Pine nuts are the primary ingredient in a traditional pesto recipe. Pine nuts can be a little more expensive and sometimes a bit difficult to find. I love the smooth texture they add toasted or not, but sometimes they do not always fit the refined recipe either, and an alternative needs to be reached.
Did you know? Substituting the nuts is one of the easiest replacements you can make in your pesto. Walnuts make a great and similar flavor and texture to pine nuts, but you can also use peanuts, almonds, pecans, cashews and more. If you have nut allergies you can try shelled sunflower seeds or sesame seeds as well. I prefer my nuts and seeds toasted but try them both ways.
Please watch a video on creating a basic basil pesto for a better visual of the process.
This is great on soba or rice noodles, vegetable dishes, rice, and I have used it tossed with shrimp and as a chicken topper as well!
Blend all ingredients in a food processor or blender until smooth.
This is an excellent dip for strawberries, or tosses it a fruit salad or bowl for your next picnic!
It is still divine in pasta. I love it with pasta that already has cheese as this is missing in the pesto.
A s you can see from these few recipe examples, it is straightforward to change your Basil pesto recipes. Try different combinations and varieties of basil with other herbs, cheeses, nuts, and oils that will offer unique flavors to your dishes.
Do you have a favorite flavor combination or a special tip or trick you like to use in your pesto recipes? I would love to hear from you. Leave a comment below!
Let's share our ideas!
About Christina Lopez
Christina Lopez grew up in the beautiful city of Mountain View, California, where she spent eighteen ascetic years as a vegetarian before stumbling upon the exquisite delicacy of a strange chicken thigh. She’s been a city finalist competitive pingpong player, an ocean diver, an ex-pat in England and Japan, and a computer science doctoral student. Christina writes really late at night as spending most of her daytime enchanting her magical herb garden.