Pesto Recipe Roundup – from Classic to Creative
We adore the classic, rich flavor of a traditional basil pesto, but we also have fun playing with alternative ingredients to create different flavor and texture combinations. Check out some of our favorite pestos and suggested recipes for pesto meals.
Lemony Basil Pesto
Makes about 1 1/2 cups pesto
2 cups fresh basil leaves, packed
4 cloves fresh garlic
1/2 cup extra virgin olive oil
1/2 cup pine nuts
3/4 cup grated Parmesan cheese
1/4 cup fresh squeezed lemon juice
sea salt and fresh ground black pepper to taste
Wash basil leaves and thoroughly dry by patting with paper towels. Place basil leaves and garlic into a food processor and pulse until the basil and garlic is finely chopped then slowly add the oil until well combined.
Add in the pine nuts, Parmesan cheese, and lemon juice and process until the pesto is mostly pureed and well mixed.
Season to taste with salt and fresh ground black pepper and pulse a few times more.
Store in the refrigerator in a sealed reusable container for up to a week.
Carrot Top Pesto
Serves a crowd
1 bunch carrot tops, washed and roughly chopped
3 tablespoons capers
2 cloves garlic, peeled
1/4 cup pistachios, shelled
2/3 cup olive oil
salt & pepper to taste
This recipe is actually kind of a pesto and tapenade mash up, with nuts (which is typical of pesto) and capers (which is typical of tapenade).
In a food processor or blender, mix the carrot tops, capers and garlic until roughly combined. Add the pistachios and while blending, drizzle the olive oil in. Add salt and pepper to taste.
Makes 1 cup pesto
1 bunch cilantro
1 bunch parsley
2 tablespoons pistachios, shelled
1-2 cloves garlic
1 teaspoon lemon juice
2 tablespoons olive oil
salt & pepper to taste
You can make this pesto in a food processor or by hand. If you make it by hand, just chop everything up very fine and mix together until well combined. .
Remove the large parts of the stems from the cilantro and parsley. Put them in a food processor and pulse for a few seconds to make room for the other ingredients.
Add in the pistachios, garlic and lemon juice and blend. With the food processor running, pour the olive oil into the pesto. Season with salt and pepper to taste.
Mix into your favorite pasta, eat with crackers, mix into scrambled eggs or spread on a tortilla.
Fennel Frond Pesto
Makes approximately 1/3 cup pesto
1 cup fennel fronds, torn from stalk and roughly chopped
3 tablespoons pistachios
1 garlic clove
3 tablespoons olive oil
Using a food processor or blender, combine all ingredients until smooth and combined. Enjoy on sandwiches, stirred into your favorite pasta or as a dip.
Find more pesto variations and suggested recipes for a delicious pesto meal any time of the year.
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