PESTO THREE WAYS
Course: Sauce
Cuisine: Italian
Prep Time: 10 mins
Total Time: 10 mins
Servings: 25
INGREDIENTS
PESTO GENOVESE
- 2 bunches of Basil
- ½ bunch of Italian Parsley (depending upon the size of the bunch you may need a full bunch or if you want the flavors a little milder)
- cup ¼ of grated Romano Cheese
- cup ¼ toasted pine nuts or walnuts
- 2 cloves of Garlic
- cup ¼ of Extra Virgin Olive Oil
SUN DRIED TOMATO PESTO
- 3-4 oz sun dried tomatoes reconstituted
- cup ¼ of grated Romano Cheese
- cup ¼ toasted pine nuts or walnuts
- 2 cloves of Garlic
- cup ¼ of Extra Virgin Olive Oil
ARUGULA PESTO
- 3 cups of arugula leaves
- cup ¼ salted pistachios
- 2 Tablespoons Olive Oil
- 1 clove garlic peeled
INSTRUCTIONS
PESTO GENOVESE
- Remove the leaves from the basil and parsley, do not use the stems
- To toast your pine nuts get a pan sauté pan very hot , then turn off the heat, and add your pine nuts. Keep the pine nuts moving around so they toast without burning.
- Place them into your food processor, Pulse it until its minced very well.
- Add garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
- Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
SUN DRIED TOMATO PESTO
- Reconstitute sun dried tomatoes then drain thoroughly
- Add sun dried tomatoes to food processor and pulse until it turns to paste
- To toast your pine nuts get a pan saute pan very hot , then turn off the heat, and add your pine nuts. Keep the pine nuts moving around so they toast without burning
- Add garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
- Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
ARUGULA PESTO
- Clean and wash your arugula leaves, pat dry in paper towels
- In the bowl of your food processor, add the arugula, garlic clove and pistachios. Pulse until fully blended and finely chopped.
- Add Gorgonzola Cheese and Olive Oil, and pulse until well blended
