Pesto Pesto Pesto

Pesto is the perfect condiment for adding massive amounts of flavour to any boring dish.  For example, I spread it on paleo bread before adding my poached egg,  add to grilled chicken breast, for the perfect accompaniment, use instead of tomato sauce as a base for pizzas.  Yum
Pesto shouldn't be limited to basil.  Try these other combinations.  Delicious

Photo by Krys Lojek

Basil Pesto
Ingredients
2 cups of fresh basil
2 garlic cloves
1/4 cup of parmesan
1/4 cup of lightly toasted pine nuts
1/2 cup of extra virgin olive oil 
Season with pink salt and pepper
 

​Method:
Lightly toast pine nuts in a dry pan on high heat.  Continually shake pan until pine nuts are lightly browned in colour.  Remove from heat. Place into a blender and blitz till desired consistency.  Taste and adjust seasoning.  Store in glass jar in fridge.
http://www.taste.com.au

Sundried Tomato Pesto
Ingredients
3/4 cup of sundried tomatoes
1/3 cup of lightly toasted pine nuts
2 cloves of garlic 
1/2 cup of extra virgin olive oil
1/3 cup of parmesan
Pink salt and pepper
Method
 Soak sundried tomatoes in the olive oil till softened.  This could take up to an hour or more.
 Lightly toast pine nuts in a dry pan on high heat.  Continually shake pan until pine nuts are lightly browned in colour.  Remove from heat. 
Place all ingredients into a blender and blitz until the desired consistency.  Taste and adjust seasoning.  Store in glass jar in fridge.
http://www.taste.com.au

Spinach and Pecan Pesto
Ingredients
6oz of fresh baby spinach leaves
1`cup of basil leaves
1 cup of toasted pecans
1 shallot clove chopped (small onion)
1/2 cup of parmesan cheese finely grated
1/2 cup of extra virgin olive oil.  (Try garlic infused)
seasoning to taste
Method
Lightly toast pecans in a dry pan on high heat.  Continually shake pan until pine nuts are lightly browned in colour.  Remove from heat. 
Place all ingredients into a blender and blitz till the right consistency.  
Taste and adjust seasoning.  Store in glass jar in fridge.
http://www.missinthekitchen.com

Zucchini Pesto
Ingredients
2 cups of grated zucchini (roll in towel and squeeze out moisture)
1 clove of garlic
2 tablespoons of roasted pine nuts
1/2 cup of parmesan cheese
1/4 cup of fresh basil leaves
1 leaf of kale or green leaf so that your pesto has a lovely rich green colour
1/4 cup of extra virgin olive oil
pink salt and pepper to taste
Method
Lightly toast pine nuts in a dry pan on high heat.  Continually shake pan until pine nuts are lightly browned in colour.  Remove from heat. 
Place all ingredients into a blender and blitz till the desired consistency.  Store in glass jar in fridge.
http://www.runningtothekitchen.com

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Garlic and Basil Dairy Free Pesto

Ingredients
1 bulb of garlic - separated and peeled
1 bunch of basil
1 bunch of coriander
2 teaspoons of pink salt
1/2 cup of extra virgin olive oil
Method
Place all ingredients into blender and blitz till desired consistency.  Store in glass jar in fridge.