Chive Pesto (w/Walnuts)

2 cups chopped onion chives
1/3 cup chopped walnuts, toasted
1/3 cup Cotija parmesan (Mexican parmesan) or Italian parm
1 plump garlic clove, chopped
1/4 cup extra virgin olive oil
1/2 juicy lemon squeezed without seeds


Chop chives and add to bowl of food processor. Add all the other ingredients except the olive oil and whirl it up until chopped and mixed well.

Slowly add the olive oil down the tube while the processor is on and whirl until it is pesto like consistency.

Squeeze about 1/2 lemon into the mixture and gave it another spin until mixed well.

If you prefer a more loose pesto, add more olive oil a tablespoon at a time until you get the consistency you like.

Makes 1 cup



food52.com

Fresh Chive Pesto (w/Serrano)

3 cups of chopped chives (a mixture of garlic and regular chives) if you only have regular chives add in 2 small cloves of garlic.
1/4 cup of blanched whole almonds (about 35)
1/4 cup of olive oil
1/2 a Serrano chili (optional)
1 teaspoon salt or to taste
Water as needed for a smooth consistency (or juice of 1/2 lemon for brightness)

Coarsely chop the chives and add to the base of a blender.

Add in the almonds and olive oil and the chili if using.

Stir in the salt.

Pulse a few times and then add in about 3 tablespoons of water and begin the blender scraping and mixing as needed to obtain a smooth soft consistency.

Use as needed. This pesto keeps well in the refrigerator for at least 2 weeks.

Notes:  You can use pine nuts or cashew if desired.


Makes 1 cup

spicechronicles.com (modified)

Kale Almond Pesto

1 bunch kale, steamed to bright green (about 6 ounces)
1/3 cup toasted almonds
3 cloves roasted garlic
1/2 teaspoon celtic sea salt
2 tablespoons lemon juice
1 tablespoon olive oil
pinch red pepper flakes


Place kale in food processor and pulse until chopped.

Add almonds and garlic, pulse again to incorporate.

Pulse in salt, lemon juice, oil and pepper flakes.

Continue pulsing until pesto reaches desired consistency.

elanaspantry.com

Note: I chose not to steam my kale for the batches I made. I wanted a fairly thick, slightly dry pesto to use for spreading.

Pasta, Pesto, and Peas

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Directions

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.


Pesto:

1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Yield: 4 Cups of Pesto

Notes: I used my own homemade pesto!



foodnetwork.com
Ina Garten

Basil Pesto

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.


Makes 1 Cup

foodnetwork.com

Substitutes for Pine Nuts

• walnuts (the traditional sub)
• almonds

Pesto Pointers

Fresh basil is very delicate, and will turn brown if it gets very hot or if it's exposed to air for long periods of time. Many cooks use fresh spinach as well as basil in their pesto to help maintain its brilliant green color.
When mixing pesto with pasta, potatoes, or risotto, stir it in at the last minute, just before serving.
Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. (If your pesto darkens in color, it will still taste good. Only discard it if it has been stored improperly.)

One way to freeze pesto in manageable portion sizes is to freeze it in an ice cube tray, and transfer the cubes to a heavy duty plastic freezer bag. (Reserve an ice cube tray for this purpose, as it might discolor and flavor your plastic tray.) Thaw frozen pesto in the refrigerator or in the microwave on medium power just until room temperature.

allrecipes.com

Serving Suggestions for Pesto

Although pesto is easy to make at home and will taste fresher than the purchased kind, you can also find it at the grocery store in shelf-stable jars, in the refrigerator case, or in the freezer section.
Try pesto:

• On pizza in place of or in addition to the red sauce 
• Added to a cream sauce or Alfredo sauce 
• Mixed with mayonnaise as a sandwich spread or burger topping 
• Stirred into mashed potatoes 
• Stirred into risotto 
• Dolloped on soup 
• Spread on crostini and topped with chopped tomatoes, smoked salmon, roasted red peppers or goat cheese 
• Whisked into scrambled eggs or folded into omelets
• In pasta salads, potato salads, or salad dressings
• Mixed with cream cheese and spread on a bagel 

allrecipes.com
.