pesto 8 ways • part two

Ingredients

• GREEK PESTO
• 1 1/2 cups fresh basil leaves, packed
• 1/2 cup mint leaves, packed
• 2 large cloves garlic
• 1/4 cup walnuts
• 2 tablespoons whole green olives
• 1/4 cup feta cheese
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 5 tablespoons extra virgin olive oil, or as needed
• THAI PESTO
• 1 1/2 cups fresh basil leaves, packed
• 1/2 cup fresh cilantro, packed
• 1/4 cup roasted peanuts
• 2 tablespoons sweet chili sauce
• 1 tablespoon freshly squeezed lime juice
• 1/2 tablespoon fresh ginger, finely chopped
• 1/2 teaspoon kaffir lime leaf powder
• 1/2 teaspoon sesame oil
• 2 tablespoons canola oil, or as needed
• MOROCCAN PESTO
• 1 1/2 cups fresh parsley, packed
• 1/2 cup mint leaves, packed
• 1/4 cup blanched slivered almonds
• 1 teaspoon ras el hanout
• 1/2 teaspoon ground cumin
• 1 tablespoon freshly squeezed lemon juice
• 6 tablespoons extra virgin olive oil, or as needed
• 1/4 teaspoon ground himalayan sea salt, or to taste
• PICADA - SPANISH PESTO
• 1/4 cup blanched slivered almonds, toasted
• 3 tablespoons olive oil
• 3 slices bread
• 1 1/2 cups fresh parsley, packed
• 1 large clove garlic
• 1 teaspoon vinagre de jerez (substitute regular sherry vinegar)
• 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)
• 10 tablespoons extra virgin olive oil, or as needed