
Ease of Preparation: Medium
Yield: 4
Ingredients:
Basil Pesto Genovese:
- 4-5 cloves garlic, crushed
- Salt
- ¾ cup (180 ml) pine nuts
- 3-4 cups (710-950 ml) loosely packed basil leaves
- ~½ cup (120 ml) olive oil, as needed
- ¾ cup (180 ml) grated parmesan cheese
Red Pepper-Manchego Pesto:
- 4-5 cloves garlic, crushed
- 1 cup (240 ml) roasted red peppers
- ½ cup (120 ml) almonds, toasted and peeled
- ½ cup (120 ml) loosely packed oregano leaves
- ~½ cup (120 ml) olive oil, as needed
- 1/3 cup (80 ml) grated Manchego cheese
- Salt and red wine vinegar
Purple Basil-Radicchio Pesto:
- 4-5 cloves garlic, crushed
- ½ cup (120 ml) walnuts, soaked
- 2 cups (470 ml) loosely packed purple basil leaves
- 2 cups (470 ml) thin cut, loosely packed, shredded radicchio
- ½ cup (120 ml) grated pecorino romano cheese
- ~½ cup (120 ml) olive oil, as needed
- 1 lemon, zest and juice
- Salt and white pepper
To Serve:
- Sliced baguette or Italian bread
- Extra virgin olive oil
- Grated parmesan
Method:
For the Basil Pesto Genovese:
In a food processor or a marble mortar and pestle, start by crushing the garlic to a paste with salt.
Add the pine nuts and continue grinding until smooth.
Add the basil leaves a handful at a time and continue to crush, moistening from time to time with a bit of olive oil.
Fold in the cheese last. Store with a bit more olive oil over top to seal out the air.
For the Roasted Pepper-Almond Pesto:
In a food processor, pulse the garlic with a bit of salt until pureed.
Add the almonds and pulse again until mealy.
Add the roasted peppers and oregano and pulse to chop, then add about half of the olive oil, and the Manchego. Blend until smooth, adding in a bit more of the olive oil, if needed.
Season with salt and red wine vinegar.
Store with a bit of olive oil over top to preserve.
For the Purple Basil-Radicchio Pesto:
Soak the walnuts in salt water overnight, drain and rinse. Pat dry.
In a blender or food processor, combine the walnuts and garlic and pulse to chop.
Add the basil, radicchio, pecorino, and about half of the olive oil, and lemon. Blend until smooth, adding in more olive if needed to form a paste.
Season with salt and white pepper.
Store with a bit of olive oil over top to preserve.
To Serve:
Serve the pestos immediately, spread on sliced baguette or Italian bread and drizzled with extra virgin olive oil and grated parmesan over the top to finish.