9 Bright Pestos
9 Bright Pestos
My herb garden has decided to race past my vegetables. To bring it back to an even pace I’ll preserve my overabundance of culinary greenery in the form of some bright and 
flavorful pesto and later bring them together as the tomatoes redden and the zucchini take over the landscape.
Of course if you don’t have your own garden you should be able to find the bits and pieces at our many wonderful farmers markets.
Many of these are great simply tossed with some fresh cooked pasta and just a bit of it’s water. Combine others with sour cream for a dip for your garden fresh crudite.
Bright Cilantro Pesto
Ingredients
1 bunche fresh cilantro
1/4 cup blanched, sliced almonds
2 tbsp grated parmesan
1 large garlic clove
1/2 tsp sea salt
1 oz lime juice
1/4 cup extra virgin olive oil
Directions
In a small skillet add the almonds and toast until golden and fragrant over medium heat. Combine all ingredients in a blender or food processor and puree.
Kale & Walnut Pesto
Ingredients
1 cup fresh kale
1/4 cup fresh basil leaves
1/8 cup chopped walnuts
2 ea garlic cloves
1/8 cup extra-virgin olive oil
1/3 cup grated parmesan
Directions
In a saute pan on low-medium heat, slowly toast walnuts until just fragrant, around 4-5 minutes. Make sure they do not burn.
Combine all ingredients in a blender or food processor and puree.
Beet & Pistachio Pesto
Ingredients:
3 ea large beets
3 ea garlic cloves
1/2 cup shelled pistachios
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2/3 cup grated parmesan
TT sea salt
Directions:
Bring a medium pot of water to a boil. Add the beets. Boil until tender.
Drain beets and skin them. Cut into quarters. Combine all ingredients in a blender or food processor and puree.
Walnut & Garlic Scape Pesto
Ingredients
20-24 ea garlic scapes, green parts only
2/3 cup grated parmesan
1/2 cup extra-virgin olive oil
1/2 tsp sea salt
1/2 cup crumbled walnuts
Directions
Combine all ingredients in a blender or food processor and puree.
Parsley Almond Pesto
Ingredients
1/2 cup unsalted, roasted almonds
4 cups fresh parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
2/3 cup grated parmesan
TT ground black pepper
Directions
Combine all ingredients in a blender or food processor and puree.
Baby Spinach & Fresh Basil Pesto
ingredients:
3 cups baby spinach
2 cups basil
2 cloves garlic
1 tbsp lemon juice
1/2 cup grated parmesan
1 tsp sea salt
1/2 tsp ground black pepper
1/3 cup extra virgin olive oil
Directions:
Combine all ingredients in a blender or food processor and puree.
Tarragon & Toasted Cashew Pesto
Ingredients:
1 bunch fresh iIalian parsley
4 tbsp fresh tarragon
1/2 cup raw cashews
zest 1 lemon
juice 3 lemons
1 ea garlic clove
1/3 cup extra virgin olive oil
3 tbsp red wine vinegar
TT sea salt
TT ground black pepper
Directions:
Toast cashews in a dry pan over medium heat until lightly brown. Allow to cool slightly.
Combine all ingredients in a blender or food processor and puree.
Toasted Walnut & Arugula Pesto
Ingredients
3/4 cup walnuts
2 ea garlic cloves
2 cups packed arugula
2/3 cup grated parmesan
1/2 cup extra virgin olive oil
Directions
Toast walnuts in a dry pan, shake occasionally, until fragrant and lightly toasted. Allow to cool slightly.
Combine all ingredients in a blender or food processor and puree.
Roasted Red Pepper Pesto
Ingredients
2 ea large red peppers
2 ea garlic cloves
2 tbsp walnuts
1/2 cup fresh basil
1/4 cup grated parmesan
1/4 cup extra virgin olive oil
1/4 tsp crushed red pepper
TT sea salt
Directions
Rub peppers lightly with oil and roast on an open flame until blackened. Place in a paper bag, sealed, and allow them to steam and then cool to room temperature, about 15 minutes. When the peppers are cool, remove the seeds and white membrane from inside. Set aside.
Combine all ingredients in a blender or food processor and puree.