Updated May 14, 2015Chatelaine
- Drop 2 garlic cloves through the spout of a food processor (or blender) while it’s running. If you like garlic, use a third clove. Add basil, pine nuts, cheese, lemon juice and salt. Pulse until finely chopped. With motor still running, gradually add oils. If using a blender, slowly add oils, stopping after every couple of tablespoons to scrape down sides with a spatula.
Arugula-almond: In place of basil and pine nuts, use 4 cups fresh arugula leaves and 1/2 cup toasted almonds.
Cilantro-walnut: In place of basil and pine nuts, use 4 cups fresh cilantro (including stems) and 1/2 cup toasted walnuts.
Sun-dried tomato: In place of basil, use 2 cups sun-dried tomatoes packed in oil, patted dry.
3 ways to use pesto:
Roasted Fish: Spread pesto over fillets of halibut, salmon or trout. Roast on a baking sheet in centre of preheated 400F oven until a knife tip inserted into the thickest part of the fish and held for 10 sec comes out warm, 10 to 15 min.
Feta Spread: Whirl 200 g of feta with 1/4 cup pesto in a food processor. Use as sandwich spread. Or for an easy appetizer, spread over baguette slices and bake on a baking sheet in centre of preheated 400F oven until spread is warm and bread is toasted, 4 to 6 min. Top with prosciutto or sliced tomatoes.
Broccoli with Tomatoes: Steam 1 bunch broccoli, cut into florets. Meanwhile, slice 2 tomatoes in half crosswise. Squeeze out seeds and discard. Coarsely chop tomatoes. Add to a bowl. Mash in 1/4 cup pesto and 2 tbsp freshly squeezed lemon juice. Add drained hot broccoli and toss. Serve immediately.
NutritionCalories 91, Protein 1 g, Carbohydrates 1 g, Fat 9 g, Sodium 51 mg.
Pesto will keep well, covered and refrigerated, for up to 1 week. Or freeze it in ice-cube trays and store the frozen pesto cubes in a resealable freezer bag for up to 3 months.