Beyond basil: a pesto primer
PCC Taste | April 2012
Think pesto and most thoughts turn to verdant, fragrant basil. But the word pesto simply refers to the aromatic paste that results from pounding or crushing each ingredient down to its essence. Pesto based on cilantro, arugula, parsley or red peppers creates wonderful canvases that enable fresh flavor combinations to shine.
Recipes to try
Classic Basil Pesto and several variations:
- French Herb Pesto
- Roasted Red Pepper Pesto with Red Chiles, Pine Nuts and Pecorino Cheese
- Northwest Arugula-Hazelnut Pesto
- Pumpkin Seed, Lime and Cilantro Pesto
- Asparagus-Pistachio Pesto
- Cheese Ravioli with Mint Pesto and Peas
- Classic Basil Pesto and Several Variations
- Fettuccine with Fresh Corn Pesto
- French Herb Pesto
- Fresh Basil or Cilantro Pesto
- Fresh Herb Pesto
- Green Chile Pesto Prawns
- Grilled Pizza Rustica with Pesto Simmered Turkey and Roasted Fall Peppers
- Grilled Wild Halibut with Greens, Hazelnuts and Sunflower Seed Pesto
- Mushroom Broth with Fresh Herb Pesto
- Northwest Arugula-Hazelnut Pesto
- Nuts and Seeds Pesto with Lime and Chipotle
- Pan-seared Halibut with Basil Pesto and Sautéed Cherry Tomatoes
- PCC Pesto Tortellini
- Potatoes Roasted in Parchment Purses Topped with Pesto
- Pumpkin Seed and Chipotle Pesto
- Pumpkin Seed Pesto
- Pumpkin Seed, Lime and Cilantro Pesto
- Quinoa and Herbed Potato Loaf with Asparagus-Pistachio Pesto
- Roasted Red Pepper Pesto with Red Chiles, Pine Nuts and Pecorino Cheese
- Simple Pesto Sauce
- Spicy Roasted Red Pepper Pesto with Pistachios, Feta and Mint
- Spinach, Sage and Hazelnut Pesto
Put your pesto to delicious use:
- as a savory spread atop warm bread
- to finish a steak
- tossed with pasta
- mashed with white beans for a vegetable dip
- brushed on shrimp before grilling
- as a condiment on sandwiches and burgers
- mashed into baked potatoes
- as a marinade for chicken or fish
- stirred into scrambled eggs, soup or risotto just before serving