Easy Pesto, 3 Ways
Dive into a world of flavor with these easy pesto recipes. Elevate your dishes with classic basil, zesty sun-dried tomato, and nutty spinach-almond pesto variations. Ready to transform your meals? Let's get started!
Servings: 3 cups
Calories: 1152kcal
Ingredients
Variation 1: Classic Basil Pesto
- 2 cups basil leaves fresh
- ¼ cup walnuts
- ½ cup parmesan cheese
- 3 cloves garlic
- ½ cup olive oil
Variation 2: Sun Dried Tomato Pesto
- ½ cup sun dried tomatoes from a jar where they are in oil,
- 1 clove garlic
- ½ cup basil leaves fresh
- ¼ cup pinenuts
- ¼ cup parmesan cheese
- ¼ cup olive oil preferably from the jar the sun dried tomatoes were in
Variation 3: Spinach, Walnut, and Ricotta Pesto
- 2 cups spinach leaves fresh
- ½ cup basil leaves fresh
- ½ cup walnuts
- ½ cup parmesan cheese
- 2 cloves garlic
- 1 tbsp lemon juice
- ¼ cup olive oil
- 2 tbsp ricotta cheese
Instructions
Applies To All Variation
- Put all ingredients except the olive oil into a food processor and blitz until finely chopped.
- Set the food processor to a slow speed and slowly pout in the olive oil until you have a very finely chopped and creamy pesto.
Notes
Store the pesto in the fridge for up to 2 weeks in an airtight container. Due to the ricotta cheese, the spinach pesto should only be stored for up to 1 week.
Nutrition
Calories: 1152kcal | Carbohydrates: 21g | Protein: 26g | Fat: 112g | Saturated Fat: 20g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 61g | Cholesterol: 33mg | Sodium: 716mg | Potassium: 1086mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3682IU | Vitamin C: 21mg | Calcium: 639mg | Iron: 5mg