pesto 8 ways • part one

Ingredients For pesto 8 ways • part one

• BASIC PESTO
• 1 c

  fresh basil leaves, packed
• 1 lg

  clove garlic
• 2 Tbsp

  pine nuts
• 1/2 tsp

  ground himalayan sea salt, or to taste
• 1/2 tsp

  freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 3 Tbsp

  extra virgin olive oil, or as needed
• 1/4 c

  grana padano cheese, grated
• ITALIAN PESTO
• 1 1/2 c

  fresh basil leaves, packed
• 1/2 c

  fresh parsley, packed
• 1 lg

  roma tomato, seeded and roughly chopped
• 1/4 c

  pistachios, hulled
• 2 lg

  cloves garlic
• 6 Tbsp

  parmigiano-reggiano cheese, grated
• 1 Tbsp

  freshly squeezed lemon juice
• 1/4 tsp

  ground himalayan sea salt, or to taste
• 1/4 tsp

  freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 1/4 c

  extra virgin olive oil, or as needed
• MEXICAN PESTO
• 1 c

  fresh cilantro, packed
• 1 c

  fresh parsley, packed
• 1/4 c

  pepitas
• 2 lg

  cloves garlic
• 1/4 c

  cotija cheese (substitute feta)
• 1 Tbsp

  freshly squeezed lime juice
• 1 Tbsp

  hot sauce such as cholula, or to taste
• 1/4 tsp

  ground himalayan sea salt, or to taste
• 1/4 tsp

  freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 4 Tbsp

  canola oil, or as needed
• ASIAN PESTO
• 2 c

  fresh basil leaves, packed
• 1/2 c

  fresh cilantro, packed
• 1/4 c

  unsalted cashews
• 1 Tbsp

  sesame seeds
• 1/2 Tbsp

  fresh ginger, chopped
• 1 tsp

  low-sodium soy sauce
• 1/2 tsp

  chili oil
• 3 Tbsp

  canola oil, or as needed
• 1/4 tsp

  ground himalayan sea salt, or to taste
• 1/4 tsp

  freshly ground black pepper, or to taste (i always use mixed peppercorns)