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Introduction
Pesto is one of the most beloved and versatile sauces in Italian cuisine. While the classic Pesto alla Genovese—a fragrant blend of basil, pine nuts, garlic, Parmesan, and olive oil—is the most well-known, there are numerous variations from different regions of Italy and beyond. From nutty and herby versions to creamy and spicy blends, pesto can elevate pasta, sandwiches, meats, and even salads.
In this article, we'll explore 18 unique types of pesto, detailing their ingredients, preparation methods, and the best ways to pair them with different dishes. Whether you're looking for a traditional recipe or a modern twist, there's a pesto here for everyone!
1. Classic Pesto alla Genovese
Ingredients:
2 cups fresh basil leaves
½ cup grated Parmesan cheese
¼ cup pine nuts
2 cloves garlic
½ cup extra virgin olive oil
Salt to taste
Directions:
Toast the pine nuts lightly in a dry pan for added depth of flavor.
In a food processor, combine basil, garlic, and pine nuts. Pulse until finely chopped.
Gradually add olive oil while blending to create a smooth consistency.
Stir in Parmesan cheese and season with salt.
Serving and Storage Tips:
Serve over pasta, spread on sandwiches, or drizzle over roasted vegetables.
Store in an airtight container in the refrigerator for up to 5 days. Freeze for longer storage.
Variations:
Swap pine nuts for walnuts, almonds, or sunflower seeds.
Add a squeeze of lemon for extra brightness.
2. Sicilian Pesto (Pesto alla Trapanese)
Ingredients:
2 cups cherry tomatoes
1 cup fresh basil leaves
½ cup almonds
2 cloves garlic
½ cup grated Pecorino cheese
½ cup extra virgin olive oil
Salt and pepper to taste
Directions:
Blanch and peel cherry tomatoes.
Blend tomatoes, basil, garlic, and almonds until finely chopped.
Add Pecorino cheese and olive oil while blending until smooth.
Season to taste and serve over pasta or grilled meats.
Serving and Storage Tips:
Best enjoyed fresh but can be refrigerated for up to 3 days.
Variations:
Use sun-dried tomatoes for a richer flavor.
3. Arugula Pesto
Ingredients:
2 cups fresh arugula
½ cup walnuts
¼ cup grated Parmesan
2 cloves garlic
½ cup extra virgin olive oil
Salt and lemon juice to taste
Directions:
Blend arugula, garlic, and walnuts until finely chopped.
Slowly add olive oil while blending.
Stir in Parmesan and season with salt and lemon juice.
Serving and Storage Tips:
Works great as a dressing or with grilled chicken.
Variations:
Replace walnuts with cashews for a creamier texture.
4. Sun-Dried Tomato Pesto (Pesto Rosso)
Ingredients:
1 cup sun-dried tomatoes in oil
½ cup fresh basil
¼ cup grated Pecorino cheese
¼ cup almonds or walnuts
2 cloves garlic
½ cup extra virgin olive oil
Directions:
Blend sun-dried tomatoes, basil, nuts, and garlic until well combined.
Add olive oil gradually while blending.
Stir in Pecorino cheese and adjust seasoning.
Serving and Storage Tips:
Amazing in sandwiches and on pizza.
Variations:
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