Basil Pesto
½ cup toasted pine nuts
2 tablespoons fresh lemon juice
1 small garlic clove
¼ teaspoon sea salt
freshly ground black pepper
2 cups basil leaves
¼ cup extra-virgin olive oil, plus more for a smoother pesto
¼ cup grated Parmesan cheese
In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
Add the basil and pulse until combined.
With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
Mint Pesto
3 cups mint leaves, lightly packed and stems removed
¼ cup cashews or almonds
1 garlic clove, sliced
4 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
1/4 cup grated parmesan cheese
1/3 lemon, zest
1/4 tsp salt, plus more to taste
Freshly ground black pepper, to taste
Remove the mint leaves from the stems, wash them and drain them possibly using a salad spinner.
Add the extra virgin olive oil to the food processor first, then add the rest of the ingredients.
Season with salt and freshly ground pepper and blitz to a smooth paste, adding a tablespoon or two of cold water to help it along if necessary.
Taste it and season again according to your liking.
Cilantro Pesto
2 cups of cilantro
2 garlic cloves
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
1/2 a lemon, juiced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
Pick the cilantro leaves off the stems and set the leaves aside.
Peel and mince the garlic.
Toast the pine nuts for 1 minute on medium-high heat until browned and set aside.
Into a blender, add the olive oil, pine nuts, lemon juice, salt, pepper, minced garlic, and Parmesan cheese.
Blend on the lowest setting for 15 seconds.
Place the cilantro inside the blender until smooth, about 15 seconds.
Transfer the cilantro pesto to a bowl or jar and serve as desired.
Spinach Pesto
3 cups baby spinach lightly packed
1 cup basil leaves lightly packed
3 cloves garlic
1/2 cup walnuts
1/2 teaspoon salt
few shakes black pepper
1/2 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons parmesan cheese
Add the baby spinach, basil, garlic, walnuts, salt and pepper to a food processor and pulse several times to combine.
While pulsing, drizzle in the olive oil and blend until well incorporated. Add the lemon juice and parmesan, if using. Serve and enjoy!�
Arugula Pesto
4 cups Arugula, tightly packed
1 cup Walnuts
½ cup Parmesan Cheese
¼ cup Extra Virgin Olive Oil
½ large Lemon, zested and juiced
2 cloves Garlic, grated
Cold Water, as needed
Sea Salt and Black Pepper, to taste
Place arugula, walnuts,cheese, olive oil, lemon juice, lemon zest, and garlic in a food processor fitted with the chopping blade attachment.
Blend until all ingredients are thoroughly combined.
Add cold water in small amounts to adjust consistency to your liking. Add salt and pepper to taste/ Refrigerate in an airtight container for up to five days or freeze up to 90 days.
