Pesto Takes a New Direction

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Posted by @paulgrow on
Do you realize that there are many ways to make pesto besides using the traditional basil as the main ingredient? Almost any leafy green can be substituted for basil to make this culinary treat.

Pesto is a sauce originating in northern Italy. The name comes from the Genoese word pestâ which means to pound or to crush, in reference to the original method of preparation with marble mortar and pestle.

2012-05-13/paulgrow/4b9cd6
Pesto


Expand your taste by trying some different varieties of greens for your pesto. I think you’ll like the different tastes that you'll experience. Here are some recipes that you can try.

Dandelion Green Pesto
2 cloves garlic
1 cup lightly toasted hazelnuts (walnuts or pine nuts may be substituted)
2 cups packed dandelion greens (rinsed and dried)
12 large basil leaves
½ cup olive oil
½ cup grated parmesan cheese (optional)
Salt and fresh ground pepper to taste

 

2012-05-13/paulgrow/27ffcc 2012-05-13/paulgrow/0f4ac1
Cilantro Spinach


Cilantro Pesto

2 cloves garlic
½ cup toasted pine nuts or walnuts
½ cup cilantro leaves
½ cup basil leaves
½  cup fresh parsley
¾ cup olive oil
Salt and fresh ground pepper to taste

 

Spinach Pesto
3 cloves garlic
½ cup pine nuts or walnuts
2 cups packed fresh spinach (stems removed)
½ cup fresh parsley
2 T Olive oil
½ cup grated parmesan cheese
Salt and fresh ground pepper to taste

General Pesto Instructions
In a food processor or blender pulse or chop the garlic and nuts until finely chopped. Add the herbs and greens and pulse a few times. Slowly add the oil and pulse until smooth. If using cheese, pulse it in until well blended. Season with salt and pepper.

BON APPETIT!

 
Comments and Discussion
Thread Title Last Reply Replies
Yum! by vic Jun 3, 2012 5:58 PM 5

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