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Basil Pesto Ingredients:
2 cups packed fresh basil leaves
¼ cup pine nuts
1 garlic clove
½ tsp kosher salt
¼ tsp ground pepper
½ - ⅔ cup olive oil
½ cup shredded parmesan cheese
Sundried Tomato Pesto
Ingredients:
1x 314mL/280g jar sundried tomatoes in oil
2 garlic cloves
½ cup packed fresh basil leaves
½ tsp kosher salt
¼ tsp ground pepper
Artichoke Pesto Ingredients:
1x 14oz/398ml can artichoke hearts, drained of their liquid
½ cup pine nuts
Zest and juice of 1 lemon
¼ cup fresh basil leaves
2 garlic cloves
½ tsp kosher salt
¼ tsp ground pepper
½ - ¾ cup olive oil
½ cup shredded parmesan cheese
Servings: about 1 ½ - 2 cups of each pesto
Preparation: 5 minutes
Total Time: 10 minutes
Kitchen Equipment: food processor or blender
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Basil Pesto Instructions:
- To the food processor or blender add fresh basil, pine nuts, garlic, salt and pepper.
- Start the food processor or blender and blend until finely chopped.
- Then with the food processor or blender on low speed, drizzle in the olive oil. It will take ½ - ⅔ cup of olive oil to get a smooth consistency.
- Once the desired consistency is reached, pour the pesto into a bowl and stir in the shredded parmesan cheese. Taste and adjust seasoning as needed with more salt and pepper.
- Store in the fridge for up to 3 days or in the freezer for up to a month.
Sundried Tomato Pesto Instructions:
- To the food processor or blender add the sundried tomatoes in their oil, garlic cloves, fresh basil leaves, salt and pepper.
- Start the food processor or blender and blend until your desired consistency is reached.
- Once the desired consistency is reached, pour the pesto into a bowl and stir in the shredded parmesan cheese. Taste and adjust seasoning as needed with more salt and pepper.
- Store in the fridge for up to 3 days or in the freezer for up to a month.
- If using right away, mix with your favourite mayo to make a delicious spread for a sandwich. We love it on ciabatta with roasted turkey, mozzarella and tomatoes.
Artichoke Pesto Instructions:
- To the food processor or blender add artichoke hearts (drained), pine nuts, lemon zest, lemon juice, fresh basil leaves, garlic cloves, salt and pepper.
- Start the food processor or blender and blend until finely chopped.
- Then with the food processor or blender on low speed, drizzle in the olive oil. It will take ½ - ¾ cup of olive oil to get a smooth consistency.
- Once the desired consistency is reached, pour the pesto into a bowl and stir in the shredded parmesan cheese. Taste and adjust seasoning as needed with more salt and pepper.
- Store in the fridge for up to 3 days or in the freezer for up to a month.
- If using right away, enjoy it as a dip with crackers or crostini.
Recipe Pro Tips:
- These pestos are truly very versatile so if you don’t have pine nuts around, another nut like walnuts or almonds can work too.
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