Best 3 Non Basil Pesto Recipes
Basil pesto is a classic Italian sauce that is made from basil, olive oil, pine nuts, garlic, and Parmesan cheese. It is a delicious and versatile sauce that can be used on pasta, pizza, sandwiches, and salads. However, if you are looking for a non-basil pesto recipe, there are many other options available. These recipes can be made with a variety of different ingredients, such as arugula, spinach, kale, cilantro, parsley, or even sun-dried tomatoes. Non-basil pesto recipes are a great way to add flavor and variety to your meals.
Check out the recipes below so you can choose the best recipe for yourself!
NON-BASIL PESTO
Steps:
- In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add your greens of choice and the cheese and pulse until finely ground. With the processor running, add the oil. Taste and season with salt and pepper.
- Transfer to a resealable container and store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
- In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add your greens of choice and the cheese and pulse until finely ground. With the processor running, add the oil. Taste and season with salt and pepper.
- Transfer to a resealable container and store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
NO BASIL PESTO
We don't eat basil due to allergies and have found this to be an excellent replacement to a favorite way to serve pasta. We grow our own radishes, and this is a one way to not waste these nutritional greens. I imagine you could pick up radishes from farmers markets, but you will want to cook the greens asap and store as puree in the fridge. Serve pesto over your pasta of choice (homemade fettuccine is perfect) and top with Parmesan cheese.
Provided by janed
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat peanut oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add spinach, arugula, and radish greens to garlic; cook and stir until greens are completely cooked and wilted, working in batches if needed, 5 to 10 minutes. Drain any excess water from greens.
- Blend greens mixture in a food processor until pureed into 1 1/2 to 2 cups.
- Melt butter in a saucepan over medium heat; cook and stir 1/2 cup pureed greens until warmed, 2 to 3 minutes. Stir flour into pureed greens in the saucepan; slow pour in 1/2 of the broth while whisking until smooth. Bring pureed greens-broth mixture to a boil and cook until heated through, adding more broth if it looks too dry, about 3 minutes.
- Stir milk, remaining broth, and remaining pureed greens into greens-broth mixture and cook until heated through, 1 to 2 minutes; season with salt and pepper.
Nutrition Facts : Calories 147.1 calories, Carbohydrate 13.4 g, Cholesterol 16.1 mg, Fat 8.8 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 4.1 g, Sodium 201.7 mg, Sugar 4.3 g
NUT-FREE PESTO
This pesto recipe was handed down from my grandmother. You will notice it has no nuts, which were considered a "filler" in my Italian family. Everyone I serve this to says it's the best. -Mary Jo Galick, Portland, Oregon
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Pulse the first 6 ingredients in a food processor until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts : Calories 206 calories, Fat 21g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 293mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
Tips
- Experiment with different nuts and seeds to create unique flavor combinations. Pine nuts are the traditional choice for pesto, but walnuts, almonds, and sunflower seeds are all delicious alternatives.
- Use fresh herbs for the best flavor. Basil is the classic herb for pesto, but there are many other options to choose from, such as arugula, cilantro, parsley, and mint.
- Adjust the amount of garlic and lemon juice to suit your taste. Some recipes call for more garlic than others, so start with a small amount and add more to taste.
- Use a food processor or blender to make pesto. This will ensure that the pesto is smooth and well-blended.
- Store pesto in an airtight container in the refrigerator for up to 5 days. You can also freeze pesto for up to 3 months.
Conclusion
Pesto is a versatile sauce that can be used in a variety of dishes. It is a great way to add flavor and complexity to pasta, pizza, sandwiches, and salads. With so many different variations to choose from, there is sure to be a pesto recipe that everyone will enjoy.
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