A Parade of Pestos

By Katie Barreira

The classic Italian pesto is a mixture of fresh basil, pine nuts, garlic, Parmesan cheese and olive oil that is crushed together (pesto is Italian for “pounded”) to make a fresh sauce. Since its inception in Genoa, Italy, pesto has taken many forms; these riffs, known as “pestos” are, along with the original, a fabulously easy, no-cook way to add big flavor to your summer cooking.

Here’s a recipe for my new favorite pesto and a few ideas for fun combinations that you can experiment with, whirring-up at home.

Walnut Pesto
At Buvette, a beloved neighborhood hangout, Jodie Williams offers Pesto di Noci, a walnut pesto with Parmesan cheese and thyme, slathered on thick slices of rustic toast. Meaty walnuts are the base of this toothsome pesto and the key here is not to over-toast the nuts so that their mild sweetness and natural oils can shine.

Serves 6

2 cups whole raw walnuts
1 cup roughly chopped sundried tomatoes packed in oil, plus 3 tbsp. of the oil, divided
1 large clove garlic, roughly chopped
2 teaspoons fresh thyme leaves
1 cup grated Parmesan cheese
Salt and pepper

1. Preheat the oven to 325 degrees F. Spread the walnuts out on a baking pan and toast until just beginning to color, about 10 minutes. Cool completely.
2. In the bowl of a food processor, combine the walnuts, sundried tomatoes, garlic, thyme and cheese. Pulse a couple of times just to combine the ingredients. Add the tomato oil and pulse until nuts are coarsely chopped. Do not over mix; the texture should be pebble-like; not smooth. Stir in salt and pepper to taste.
3. Serve on thick slices of toasted boule or with crudités.

Fruit and Nut Breakfast Pesto: In a food processor, pulse until coarsely chopped, toasted pecans, chopped dried apricots, honey, fresh rosemary, salt and pepper. Spoon over thick-cut sourdough toast, slathered with fresh ricotta.

Raw Vegan Cashew Curry Pesto: In a food processor, puree until smooth, raw cashews, fresh cilantro leaves, cold-pressed olive oil, curry powder, salt and pepper. Toss with ribbons of summer squash for a raw, vegan “pasta” dish.

Arrabbiata Pesto: In a food processor, pulse until finely chopped, toasted pine nuts, chopped red chili pepper, garlic, parsley, olive oil, salt and pepper. Toss with pasta or serve on a sliced steak sandwich.

Super Green Arugula and Pistachio Pesto: In a food processor, pulse until finely chopped, baby arugula, toasted pistachios, grated pecorino cheese, garlic, lemon juice, olive oil, salt and pepper. Spread on pizza crust before adding other toppings or use as a dipping sauce for fries.

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Comments

[Ashleymanning75]

This is a great recipe. I use my food processor to chop up the walnuts, but recently I have had a problem with it and had to find new Cuisinart Parts parts for it. However, when I get my food processor fixed I would love to try this recipe.