Published: · Modified: by Chef Dennis Littley
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To me fresh basil and classical Pesto Genovese will always mean summer, the aroma of fresh basil always transports me to a warm and sunnier climate no matter what time of year it is. I like to think thatbasil is a state of mind, a calming herb. Basil has also has been touted as an anti-bacterial, anti-inflammatory and helpful in improving your cardiovascular health.
Like we really needed more reasons to love basil…..sigh
This week I’m going to teach youHow to Make PestoThree Ways and if you watch my video you get lots of tips for making other types of pesto. I also talked about adjusting the flavor profiles by changing some of the other ingredients to make your own signature pesto!
When making pesto I always like to start with a classical Pesto Genovese. The other pestos I shared were an Arugula Pistachio Pesto with Gorgonzola, and a Sun-Dried Tomato Pesto. Once you see how easy it is to make pestos using many of your favorite ingredients you’ll be creating delightfully delicious dishes in your home with pesto.
I also gave some tips on how to use your pesto, like with my Chicken Rollantini.
Making Chicken Rollantini is a simple task. Pound the chicken breast out a bit so its thinner, salt and pepper the inside of the chicken breast, then spread a layer of Pesto Genovese on the inside of the Chicken Breast, add a layer of Sun-Dried Pesto down the center of the chicken, roll, dredge in seasoned bread crumbs, saute over med-high heat in olive oil, and finish in the oven for about 20 minutes.
Try rubbing some of the pesto into shrimp and grilling them. It couldn’t be easier and makes a delicious appetizer or topping for another dish.
And of course, adding your pesto to just cooked pasta makes a delicious light supper!
Table of Contents:
What can I Make Pesto Out of?
Pesto’s can be made from a variety of vegetables, the sky is the limit. Usually, pestos are made with some type of leafy green. That being said you can see I made a pesto out of sun-dried tomatoes. So use your imagination and get creative!
Some of my choices besides Basil and Arugula are:
- Carrot or Beet Greens
- Kale
- Cilantro
- Broccoli Rabe
The greens should have a pronounced flavor. Any green that is too subtle won’t have the flavor profile you need for pesto.
Do I have to use Cheese in Pesto?
No, you don’t. If you’re a Vegan you can even use Nutritional Yeast for the flavor or Romano cheese.
You can also swap out the grated Romano for other types of cheese, as I did in the Arugula Pesto. If it’s not a hard cheese add it in at the end.
Do I have to use Pine nuts in Pesto?
No, you don’t. For years we’ve swapped out pine nuts for the less expensive option of walnuts. But you leave the nuts out completely without have much of an impact on the flavor.
If you enjoyed this recipe, you may also like these:
- Pan-Seared Scallops with Linguine al Pesto
- Chicken Rollantini with Arugula Pesto
- Pasta alla Caponata
- Pasta Aioli with Broccoli Rabe
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Pesto Three Ways
Pesto is one of the easiest most delicious seasoning you’ll ever learn to make. It can be added to so many dishes in so many ways. Here are three of my favorite pesto recipes to help you get you started creating your own.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Sauce
Cuisine: Italian
Servings: 25
Calories: 99kcal
Author: Chef Dennis Littley
Ingredients
Pesto Genovese
- 2 bunches basil
- ½ bunch Italian Parsley (depending upon the size of the bunch you may need a full bunch or if you want the flavors a little milder)
- ¼ cup grated Romano Cheese
- ¼ cup toasted pine nuts or walnuts
- 2 cloves garlic peeled
- ¼ cup extra virgin olive oil
Sun Dried Tomato Pesto
- 4 oz sun dried tomatoes reconstituted
- ¼ cup Romano cheese grated
- ¼ cup toasted pine nuts or walnuts
- 2 cloves garlic
- ¼ cup extra virgin olive oil
Arugula Pesto
- 3 cups arugula leaves
- ¼ cup salted pistachios
- 1 clove garlic peeled
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons gorgonzola
US Customary – Metric
Instructions
Pesto Genovese
Remove the leaves from the basil and parsley, do not use the stems
To toast your pine nuts get a pan sauté pan very hot , then turn off the heat, and add your pine nuts. Keep the pine nuts moving around so they toast without burning.
Place them into your food processor, Pulse it until its minced very well.
Add garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
Sun Dried Tomato Pesto
Reconstitute sun dried tomatoes then drain thoroughly
Add sun dried tomatoes to food processor and pulse until it turns to paste
To toast your pine nuts get a pan saute pan very hot , then turn off the heat, and add your pine nuts. Keep the pine nuts moving around so they toast without burning
Add garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
Arugula Pesto
Clean and wash your arugula leaves, pat dry in paper towels
In the bowl of your food processor, add the arugula, garlic clove and pistachios. Pulse until fully blended and finely chopped.
Add Gorgonzola Cheese and Olive Oil, and pulse until well blended
Nutrition
Calories: 99kcal | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 52mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
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About Chef Dennis
Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.
Reader Interactions
Comments
Jamie H
I’m excited to try your recipes! My family loves traditional pesto. In fact, one of my kids favorites is when I make breadsticks slathered in pesto, and topped with mozzarella. So yummy!
Reply
Swathi
Thanks for sharing all these different types of pesto . I would love to try that sun dried tomato pesto and Arugula pesto as I have tried other one.Reply
Nancy at Whispered Inspirations
Mmmm a good pesto makes all the difference. One of my faves and you’re really made some great dishes.
Reply
Jenn @ EngineerMommy
I love a good pesto recipe. I never tried the one with gorgonzola but that sounds amazing to me! I have put pesto on shrimp before and it’s such an easy way to boost the flavor!
Reply
Kathy
See Also50 Vegetarian Casserole RecipesThese all sound really good. I love having pesto. It’s so great for so many dishes.
Reply
Christy Hoover
This is great! I am going to try this this weekend.Reply
Catalina
I love basil pesto. I will definitely try your tips to use it. I should also try sun dried tomato pest. Must be fabulous!Reply
Marysa
Pesto is my fave! I will have to try these. It is nice to have some different twists on recipes.
Reply
Tasheena
I can’t wait to try your pesto recipes. I love trying new ways to use it.Reply
Beth
I really like pesto, but I have only had store-bought pesto. It looks like something I should be making at home!
Reply
Amber Myers
Yum, I would love all of these! I’ve always been a huge fan of pesto. I haven’t made it in agesReply
melissa chapman
That pesto looks so good on all the things you showed us. I think I will use the basic recipe and eat it on pasta.Reply
Tammy
All those look yummy. I’m a bit partial to the green pesto with chicken. So good!!Reply
GiGi Eats
Nut & Cheese-Free Pestos for me!!! These sound remarkable! ESPECIALLY on shrimp 🙂
Reply
Lisa
The sundried tomato pesto was fabulous. We spread it on shrimp and baked in the oven. Would be delicious on pasta or as a spread for sandwiches or wraps. Can’t wait to try the others!Reply
Chef Dennis Littley
Thanks for letting me know Lisa and I’m very happy to hear that you enjoyed them!
Reply
Pepesenise
I love the basil I always have a pot on the terrace. In original pesto Genovese does not put the parsley, but it might be good to try.
Reply
Kath
Dennis, all three sound fantastic, but the Arugula Pistachio Pesto with Gorgonzola is the one that I’m most excited about. I love arugula! How much Gorgonzola do you put in it?Reply
Chef Dennis Littley
Hi Kath
I put in about 2 tablespoons of Gorgonzola, but it creams up really well, so if you like more or want to augment it with a little romano for extra flavor, its all good!
Reply
Thao
This is very interesting ! I am going to try this this weekend. Thanks for sharing the recipes.
Reply
Robyn @ simply fresh dinners
Hi Chef Dennis,
I love pesto and have often wanted to make a sun-dried tomato version – this sounds fabulous and I can’t wait to try it.
The arugula and gorgonzola has got to be amazing! Thanks for 3 great recipes.Reply
Chef Dennis Littley
you’re very welcome Robyn, Pesto’s really liven dishes and make everything seem fresher!
Reply
Christine from Cook the Story
These variations all sound wonderful!
Reply
Chef Dennis Littley
Thanks Christine! We do love the flavors they add to dishes!
Reply
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