pesto 8 ways • part one

Ingredients

• BASIC PESTO
• 1 cup fresh basil leaves, packed
• 1 large clove garlic
• 2 tablespoons pine nuts
• 1/2 teaspoon ground himalayan sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 3 tablespoons extra virgin olive oil, or as needed
• 1/4 cup grana padano cheese, grated
• ITALIAN PESTO
• 1 1/2 cups fresh basil leaves, packed
• 1/2 cup fresh parsley, packed
• 1 large roma tomato, seeded and roughly chopped
• 1/4 cup pistachios, hulled
• 2 large cloves garlic
• 6 tablespoons parmigiano-reggiano cheese, grated
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon ground himalayan sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 1/4 cup extra virgin olive oil, or as needed
• MEXICAN PESTO
• 1 cup fresh cilantro, packed
• 1 cup fresh parsley, packed
• 1/4 cup pepitas
• 2 large cloves garlic
• 1/4 cup cotija cheese (substitute feta)
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon hot sauce such as cholula, or to taste
• 1/4 teaspoon ground himalayan sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 4 tablespoons canola oil, or as needed
• ASIAN PESTO
• 2 cups fresh basil leaves, packed
• 1/2 cup fresh cilantro, packed
• 1/4 cup unsalted cashews
• 1 tablespoon sesame seeds
• 1/2 tablespoon fresh ginger, chopped
• 1 teaspoon low-sodium soy sauce
• 1/2 teaspoon chili oil
• 3 tablespoons canola oil, or as needed
• 1/4 teaspoon ground himalayan sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)