Pesto Two Ways
Mar
20
20
Pesto is my favorite thing to make when I have a bunch of fresh herbs left in my refrigerator. With just a few ingredients, you can turn your leftover herbs into a delicious new creation. I also love pestos because they freeze really well and I love having them on hand for pasta, pizzas and grilled fish. Today, I made a classic Italian pesto with a ton of fresh basil and then I tested a Mexican pesto with fresh cilantro, lime and some Chili Lime seasoning- both were delicious!
Italian Pesto
Ingredients
- 1/2 cup pine nuts, toasted
- 4 cloves garlic
- 1 tsp lemon zest zest of 1/2 lemon
- 2 tbsp fresh lemon juice 1 lemon
- 3 oz fresh basil leaves, stems removed
- 1/2 cup Parmigiano-Reggiano, freshly grated
- 1/2 cup good extra virgin olive oil
- 1/2 tsp fresh cracked black pepper
- 1/4- 1/2 tsp crushed red pepper flakes
- 1/4 tsp kosher salt
Instructions
- Heat a saute pan to a med heat
- Toast the pine nuts for 3-5 mins until light golden brown, stir frequently to avoid burning
- Add the pine nuts and remaining ingredients to a food processor or blender and blend until smooth
- Serve immediately or store in a glass container and freeze for later
Mexican Pesto
This is a bright, spicy and flavorful pesto is packed with cilantro and spices and is totally plant based.
Ingredients
- 1/2 cup pine nuts, toasted
- 4 cloves garlic
- 1 tsp lime zest zest of 1/2 lime
- 1 jalapeno, seeded
- 2 tbsp lime juice juice of 1 lime
- 3 oz fresh organic cilantro, stems removed
- 1 1/2 tsp Trader Joe’s Chili Lime Seasoning can use regular chili powder as well
- 1/2 tsp Kosher salt
- 1/2 tsp maple syrup real maple
- 1/2 cup good extra virgin olive oil
Instructions
- Heat saute pan to a med heat
- Toast pine nuts 3-5 mins until lightly golden brown
- Add pine nuts and remaining ingredients to a food processor or blender and blend until smooth
- Serve immediately or place in a glass container and freeze
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