Pesto 3 Ways: Recipes and Video

Who doesn't love pesto? Personally, I have never met someone who would challenge that question, and these three quick and fresh recipes could change any doubter's mind. Since pesto freezes beautifully, it's a great sauce to make ahead and keep on hand for a quick and delicious dinner any night of the week. Toss with your favorite pasta, veggies, or bake with chicken or pork for a great flavor boost.Tip: When freezing, just make sure to use an airtight container, and press some plastic wrap over the top before snapping on the lid. If extra air pockets get into the pesto it could cause some of the basil to oxidize and change color from its bright, pretty green.

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Classic Basil Pesto Yields 2 cups of Pesto

Ingredients:

4 cups fresh basil leaves3-4 garlic cloves, roughly chopped½ c. pine nuts (I also like to use walnuts or toasted cashews)½ lemon, juiced¾ c. shredded parmesan cheese½ c. extra virgin olive oilsalt and pepper

Add all ingredients to a food processor except for ¼ c. olive oil. Turn on the food processor, and allow to puree. Slowly stream in the remainder of the olive oil and salt & pepper to taste. Continue to process until all ingredients are fully incorporated and pureed.Spinach Mushroom PestoYields about 2 cups of Pesto

¼ lb. (4-5 good size) Brown Crimini mushrooms, Sliced and Roasted (see below for instructions)Cooking spray1 c. fresh basil leaves3 c. fresh spinach leaves3 cloves garlic, roughly chopped½ lemon, juiced¼ c. walnuts¾ c. shredded parmesan cheese½ c. extra virgin olive oilSalt and Pepper

To Roast Mushrooms:Preheat oven to 425 degrees F. Spread the mushroom slices on a baking sheet coated with cooking spray, and lightly sprinkle with salt. Roast for 20 minutes. Remove from oven and set aside.For Pesto:Add all ingredients, including roasted mushrooms, to a food processor except for ¼ c. olive oil. Turn on the food processor, and allow to puree. Slowly stream in the remainder of the olive oil and salt & pepper to taste. Continue to process until all ingredients are fully incorporated and pureed.Spring Pea and Roasted Tomato PestoYields about 2 cups of Pesto

Ingredients:½ pint of grape tomatoes, or 2 Roma tomatoes, sliced and roasted (see below for roasting directions)2 cloves garlic12 oz. package of frozen peas, thawed (use fresh peas if available!)½ lemon, juiced¼ c. walnuts½ c. shredded parmesan cheese¼ c. extra virgin olive oilSalt and Pepper

To Roast Tomatoes:Preheat oven to 425 degrees F. Spread the tomato slices on a baking sheet coated with cooking spray, and lightly sprinkle with salt. Roast for 15-20 minutes until shriveled and sizzling. Remove from oven and set aside.For Pesto:Add all ingredients, including roasted tomatoes, to a food processor except for half of the olive oil. Turn on the food processor, and allow to puree. Slowly stream in the remainder of the olive oil and salt & pepper to taste. Continue to process until all ingredients are fully incorporated and pureed.