Pastas are often eaten with white sauce or red sauce. But did you know that pasta tastes just as good with pesto sauce? Well, if you make it the right way, then I’m sure you’ll love the taste of it!
Here are 6 easy pesto recipes, apart from the classic pesto sauce recipe of course, to make some of the best pesto pastas you will ever have!
6 Easy Pesto Recipes:
1. Classic Pesto Recipe – A simple and easy to make pasta.
Ingredients:
- 2 cups basil leaves
- ½ cup pine nuts
- 1 garlic clove
- ¼ cup parmesan cheese
- ¼ cup olive oil
- Salt to taste
Method:
Toast the pine nuts in a dry skillet and let it cool. Into a blender or food processor, add in the pine nuts until finely ground. Then add in basil, garlic, salt and cheese. Slowly add the oil. Continue blending it until it’s a smooth paste and its ready to mix with your pasta. For a smoother pesto, add more olive oil.
2. Mint Pesto – no oil – This mint pesto has a bright flavor that will instantly elevate your favorite dishes, from pizza, to pasta, to fish, vegetables & more.
Ingredients:
- 2 cups mint
- 1 cup parsley
- ¼ cup almonds or sunflower seeds
- 2 tablespoons lemon juice
- 2 tablespoons grated parmesan cheese
- 1 clove garlic
- 4-6 tablespoons cold water
- salt to taste
Method:
Toast the almonds or sunflower seeds in a dry skillet or oven and let it cool.
Into a blender or food processor, add in the mint, parsley, salt and seeds or nuts. Give it a good blend, before adding in the garlic and Romano cheese. Blend, while slowly adding the water ( add more water if required). Continue blending it until it’s a smooth paste.
3. Nut free pesto
Ingredients:
- 2 cups fresh basil leaves packed
- 3-4 cloves garlic peeled
- 2 tablespoons lemon juice approx half a large lemon
- ½ teaspoon sea salt or to taste
- 1-2 tablespoons water as needed or olive oil
Method:
Into a blender or food processor, add in all the ingredients except water. Give it a good blend. Slowly add in the oil or water 1 tablespoon at a time. Continue blending it until it’s a smooth paste and it’s ready to mix with your pasta or sandwich.
4. Seeds Pesto
Ingredients:
- 2 cups packed basil leaves
- 1/3 cup raw sunflower seeds
- 2 garlic cloves
- 1 tablespoon of lemon juice
- salt & pepper, to taste
- 2 tbsp olive oil, or a little more for consistency
- 2 tbsp or more parmesan cheese ( optional)
Method:
Toast the sunflower seeds on a dry skillet and let it cool
Into a blender or food processor, add in Add basil, sunflower seeds, garlic, cheese, lemon juice, and salt & pepper to taste to a food processor or blender. Start the processor, slowly drizzle the olive oil into the food processor until a sauce forms. For smoother consistency add more oil.
5. Spinach Pesto
Ingredients:
- 3 cups spinach
- 1 clove garlic
- ⅓ cup pine nuts
- 2 tablespoons grated parmesan cheese
- ½ teaspoon salt
- pinch of pepper
- ½ cup olive oil
- ½ lemon
Method:
Into a blender or food processor, add the spinach, garlic, pine nuts, cheese, salt and pepper and pulse until well combined. Slowly drizzle in the olive oil while pulsing. Add lemon juice, salt and pepper to taste. Serve and enjoy!
6. Beetroot pesto
Ingredients:
- 1 cup red beets or 1 medium beet, chopped
- 1/2 cup any nuts of choice
- 1/2 cup olive oil
- 3 cloves garlic, roughly chopped
- 1/2 cup Parmesan cheese, grated
- 2 Tablespoons lemon juice
- Salt & pepper
Method:
Preheat the oven to 375°F (190°C). Chop the beetroot and wrap it in a foil. Place onto a baking tray and roast in the oven for 40-50 minutes, or until beets are soft. Allow to cool completely.
In the meantime, toast the nut on dry skillet and let it cool.
Add all the ingredients except the oil in a food processor or blender, and pulse several times.slowly add the olive oil until all ingredients are well combined. If the pesto is a little bit too thick, add some extra olive oil or water until the desired consistency is reached.
