Pesto variations

When you hear ‘pesto’ you probably think of the traditional ‘pesto alla genovese’ with basil and pine nuts. There are many other recipes that can make surprisingly nice dishes. Why don’t you try some?  Homemade pesto is one of the best ways to enjoy a bounty of fresh herbs. It’s great on pasta, baked potatoes, pizza, in pasta or rice salads, or on crostini or bread. You can make it in just 15 minutes!

Fresh basil pesto

Obviously, we start this collection with ‘pesto alla genovese’, as it is the classic pesto and you should make it yourself from fresh basil instead of using the one you can buy in a glass at the supermarket. It is a totally different experience.

Ingredients

• 100 g fresh basil leaves
• 50 g freshly grated Romano or Parmesan cheese
• 5-6 tbsp extra virgin olive oil, e.g. from il circolo
• 40 g pine nuts (can be substituted with walnuts)
• 3 cloves garlic
• salt to taste
• freshly ground black pepper to taste

Method

Place the washed (but no longer wet) basil in a food processor. Then add the pine nuts, the garlic, and the grated cheese. While the food processor is running, slowly add the olive oil in a steady small stream. You should use this method with all pesto’s as this process will help the mix to emulsify and keep the olive oil from separating. Add salt and freshly ground black pepper to taste. Toss with pasta for a quick sauce, pour over baked potatoes, or spread onto crackers or toasted slices of bread.

Rocket pesto

A sauce that impresses with its flavour and aroma, rocket pesto is the one for you if you are looking for an alternative recipe to impress your guests.

Ingredients

• 100 g rocket
• 50 g grated Pecorino cheese
• 50 g grated Parmesan cheese
• 50 g peeled almonds
• 5-6 tbsp extra virgin olive oil, e.g. from il circolo
• 1 tbsp. lemon juice
• salt to taste
• freshly ground black pepper to taste

Method

Place the washed (but no longer wet) rocket in a food processor. Then add the almonds and the grated cheese. Again, add slowly the olive oil in a steady small stream. Occasionally, stop to scrape down the sides of the food processor. Add lemon juice, salt and freshly ground black pepper to taste. Once ready, prepare a tasty pasta salad with cheese and cherry tomatoes or a delicious potato, carrot and rocket pesto salad to accompany a grilled meat main course.

Mint pesto

Ready in minutes, mint pesto is recognisable by its intense aroma and delicate flavour. A fresh sauce, perfect for summer, with which you can season and enrich pasta dishes, roasts or ricotta cheese desserts, but also eat it as ‘pinzimonio’, a dip to accompany raw vegetables sticks. The secret to preparing a perfect mint pesto at home? The freshness of the leaves, which must be bright green and, of course, fragrant.

Ingredients

• 15 g mint leaves
• 40 g pine nuts, almonds, or pistachios
• 5-6 tbsp extra virgin olive oil, e.g. from il circolo
• salt to taste
• freshly ground black pepper to taste

Use only the fresh and green leaves of your mint, and place them washed and dried in your food processor. Add the pine nuts and start adding slowly the olive oil. Add salt and freshly ground black pepper to taste.

Pesto alla trapanese

Fresh and fragrant, this typical Sicilian pesto can be used to prepare a pasta or rice salad, but also as a topping on bruschetta to serve as an appetiser. 

Ingredients

• 2 long tomatoes
• 60 g almonds
• 50 g grated Pecorino cheese
• 5-6 tbsp extra virgin olive oil, e.g. from il circolo
• 1 clove of garlic
• 60 g basil leaves
• salt to taste
• freshly ground black pepper to taste
• 2 anchovies filets (optional)

Method

The tomatoes are blanched in boiling water and peeled.  Once cooled, they are blended with fresh basil, almonds, grated pecorino cheese, garlic and extra virgin olive oil to obtain a sauce with a grainy consistency and an intense, enveloping aroma. For a stronger taste, you can enrich the pesto with one or two fillets of anchovies in oil. In this case, however, add less pecorino to avid that the pesto becomes too salty and in order not to overpower the final flavour. You can decorate the dish with some olives and parsley.

Broad bean pesto

This pesto, also known as Marò or Pestun, is a typical recipe from the Levante area. This delicious pesto made with broad beans, garlic, pecorino cheese, oil and mint is mainly made in spring, when fresh broad beans can be found.

Ingredients

• 200 g broad beans already shelled
• 80 g Pecorino cheese
• 5-6 tbsp extra virgin olive oil, e.g. from il circolo
• 4-6 mint leaves
• 1 glove garlic
• 1 clove
• sea salt to taste

Method

Put the broad beans into the blender and add the peeled garlic, grated pecorino cheese, mint and oil.  Blend until the sauce is smooth (blend intermittently, such that the blades do not get too hot). When ready, place the pesto in a bowl and add a little extra virgin olive oil if necessary. Your broad bean pesto is ready to be enjoyed or used for your own preparations.