Classic Basil Pesto

• Ingredients:
  • ½ cup toasted pine nuts
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 2 cups basil leaves
  • ¼ cup extra-virgin olive oil, plus more for a smoother pesto
  • ¼ cup grated Parmesan cheese (optional)
• Instructions:
  1. In a food processor, combine pine nuts, lemon juice, garlic, salt, and pepper. Pulse until well chopped.
  2. Add the basil leaves and pulse until combined.
  3. With the processor running, drizzle in olive oil and pulse until smooth.
  4. Add Parmesan cheese and pulse briefly. For a smoother texture, add more olive oil.

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2. Mint Pesto

• Ingredients:
  • 3 cups fresh mint leaves, stems removed
  • ¼ cup cashews or almonds
  • 1 garlic clove, sliced
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • ¼ cup grated Parmesan cheese
  • Zest of 1/3 lemon
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste
• Instructions:
  1. Place olive oil in the food processor, then add mint leaves, nuts, garlic, lemon juice, Parmesan, and zest.
  2. Season with salt and pepper. Blend until smooth, adding a little water if needed.
  3. Taste and adjust seasoning as desired.

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3. Cilantro Pesto

• Ingredients:
  • 2 cups fresh cilantro leaves
  • 2 garlic cloves, minced
  • ¼ cup pine nuts, toasted
  • ½ cup extra-virgin olive oil
  • Juice of ½ lemon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup grated Parmesan cheese
• Instructions:
  1. Toast the pine nuts for about 1 minute on medium-high heat until lightly browned.
  2. In a blender, add olive oil, pine nuts, lemon juice, salt, pepper, garlic, and Parmesan. Blend briefly.
  3. Add cilantro leaves and blend until smooth. Serve or store as desired.

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4. Spinach Pesto

• Ingredients:
  • 3 cups baby spinach, lightly packed
  • 1 cup basil leaves, lightly packed
  • 3 garlic cloves
  • ½ cup walnuts
  • ½ teaspoon salt
  • Black pepper, to taste
  • ½ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Parmesan cheese (optional)
• Instructions:
  1. Add spinach, basil, garlic, walnuts, salt, and pepper to a food processor. Pulse to combine.
  2. Drizzle in the olive oil while pulsing until well incorporated.
  3. Add lemon juice and Parmesan cheese. Serve fresh.

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5. Arugula Pesto

• Ingredients:
  • 4 cups arugula, tightly packed
  • 1 cup walnuts
  • ½ cup Parmesan cheese
  • ¼ cup extra-virgin olive oil
  • Zest and juice of ½ large lemon
  • 2 cloves garlic, grated
  • Cold water, as needed
  • Sea salt and black pepper, to taste
• Instructions:
  1. In a food processor, add arugula, walnuts, Parmesan, olive oil, lemon juice, zest, and garlic.
  2. Blend until smooth, adding cold water as needed for the desired consistency.
  3. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to five days or freeze for up to 90 days.

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Each of these pestos adds a unique flavor twist to pasta, sandwiches, and more! Enjoy experimenting with these vibrant, homemade recipes.