pesto 8 ways • part two

Ingredients For pesto 8 ways • part two

• GREEK PESTO
• 1 1/2 c

  fresh basil leaves, packed
• 1/2 c

  mint leaves, packed
• 2 lg

  cloves garlic
• 1/4 c

  walnuts
• 2 Tbsp

  whole green olives
• 1/4 c

  feta cheese
• 1 Tbsp

  freshly squeezed lemon juice
• 1/4 tsp

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

  extra virgin olive oil, or as needed
• THAI PESTO
• 1 1/2 c

  fresh basil leaves, packed
• 1/2 c

  fresh cilantro, packed
• 1/4 c

  roasted peanuts
• 2 Tbsp

  sweet chili sauce
• 1 Tbsp

  freshly squeezed lime juice
• 1/2 Tbsp

  fresh ginger, finely chopped
• 1/2 tsp

  kaffir lime leaf powder
• 1/2 tsp

  sesame oil
• 2 Tbsp

  canola oil, or as needed
• MOROCCAN PESTO
• 1 1/2 c

  fresh parsley, packed
• 1/2 c

  mint leaves, packed
• 1/4 c

  blanched slivered almonds
• 1 tsp

  ras el hanout
• 1/2 tsp

  ground cumin
• 1 Tbsp

  freshly squeezed lemon juice
• 6 Tbsp

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

  ground himalayan sea salt, or to taste
• PICADA - SPANISH PESTO
• 1/4 c

  blanched slivered almonds, toasted
• 3 Tbsp

  olive oil
• 3 slice

  bread
• 1 1/2 c

  fresh parsley, packed
• 1 lg

  clove garlic
• 1 tsp

  vinagre de jerez (substitute regular sherry vinegar)
• 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)
• 10 Tbsp

  extra virgin olive oil, or as needed