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Sarina’s Sephardic Cuisine app includes over 160 easy to follow recipes, photos and video links to demonstrations. 

Saturday, August 29 2015
A Note on Pesto

A Note About Pesto

Summer means fresh herbs, including basil and basil means pesto, but it doesn’t necessarily mean basil pesto. Huh?

Basil pesto is very traditional. Basically, a pesto is made from garlic, the herb, and olive oil. Most pesto’s have cheese as well, which I add as an option.

Try switching out different herbs and nuts in your pesto and you come up with some interesting flavors. Try making pesto with orange zest, orange juice, parsley and almonds. Delish! Mix mint, with pistachios and lemon zest for a Mint Pesto. Pairing cilantro with cashews and a chile pepper is another pairing.

It’s amazing how many variations you can come up with once you begin experimenting. Try an herb pesto by using an assortment of fresh herbs mixed together and you’d be surprised at how great the flavor is.

Sarina‘s Herb Pesto

  • 6 cloves garlic
  • ½ C shallots
  • ½ C capers
  • ½ C fresh basil
  • ½ C mint leaves
  • ½ C fresh parsley
  • ½ C green olives
  • ½ C thyme
  • 1/2 C olive oil
  • Salt and pepper to taste.

To make herb pesto sauce, place all ingredients in food processor and chop on high. Slowly drizzle in olive oil until it makes a paste. Add salt and pepper and mix well. Can be frozen.

How to use Pesto

There are many ways to use pesto. The most traditional is to use it on pasta by mixing the pesto with some pasta water to loosen it and then mixing it onto cooked pasta. Think about mixing pesto into mashed potatoes, potato salad, or as a spread on baked white fish or chicken cutlets.

Posted by: Sarina AT 10:10 pm   |  Permalink   |  Email
Photos above by Mark Greenberg

Videos by Joe Williams