When you think of a pesto recipe you’re probably thinking of a yummy green sauce made with basil, oil, pine nuts, and Parm. And you’d be totally right. Pesto is the absolute jam on so many things. It’s perfection as a pasta sauce, a bread schmear, or as a roasted veggie dip. Heck you’ll catch me just eating spoonfuls of the stuff straight outta the jar, no lie.
Why are we going to mess with a good thing?! BECAUSE we get to make another good thing by putting a spin on the traditional pesto recipe! I first stumbled across this idea while taking a bread baking class with Tara Jensen. She had us make pesto with ramps that we then folded into our sourdough… which turned out heavenly. If you LOVE bread she’s a baker/teacher you’ll want to check out ASAP. Anyhow, in this class there were several mentions of different combos for making pesto and my little mind was blown. I’m always up for taking something that’s tried and true and messing around with it!
6 servings per container
- Amount Per Serving% Daily Value *
- Total Fat 23.3g 36%
- Saturated Fat 7.3g 37%
- Cholesterol 27mg 9%
- Sodium 354mg 15%
- Amount Per Serving% Daily Value *
- Potassium 139mg 4%
- Total Carbohydrate 3.9g 2%
- Dietary Fiber 1.1g 5%
- Sugars .7g
- Protein 14.2g 29%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I've use these to make homemade crème fraîche, store pestos, house garlic confit, and so much more. Primarily these are being used in my kitchen for sauces, dips, and quick pickles. Perfect to take to a summer BBQ or to nestle into a bowl of tortilla chips. Think next level guac baby.
Origins of Pesto
To think that this heavenly blend was originally used to cover up unpleasant aromas in spoiling food… I would have never guessed. While aromatic herbs (like basil) were used by all social classes in Italy, it was the use of herbs and garlic that the less fortunate would combine in order to make meals edible. A practice dating back to the Middle Ages and probably far-far beyond.
The Leguria region of Italy is widely credited as the birth place of the beloved pesto recipe which gained popularity in the 19th century. You’ll want to click here for a complete pesto rabbit hole experience.
Variations of Pesto
Really, any aromatic tender green can be used. Think: baby kale, mint, carrot tops, radish greens and so on. Playing around with citrus immediately changes the entire dynamic of this sauce. How about charred lemon or burnt orange for a fun twist?! And of course, you’ll want to explore with the hard cheeses and seed/nut combos. Everything from walnuts to pumpkin seeds and Pecorino to Asiago. I’m thinking you’re probably thinking at this point. Of how many fun, seasonal combos you can create with just a few handfuls and a blender. Am I right or am I right?
This was a gift. That turned out to be one of those appliance I didn't realize I'd use ALL THE TIME. *Disclaimer, I don't yet own a food processor* The motor portion is actually transferrable and sits on top of each container. It comes with blades and lids for storage too. From salsas to pestos to slushies to marinades, this trio has worked wonders in my kitchen. Have I mentioned it's going on 10 years strong at this point?! With no problems? There's something to be said for practicality meeting longevity if you ask me!
And while we’re thinking all things pesto recipe, let’s talk about how this adds the perfect finishing drizzle to my Hummer Platter. Or the perfect dip for my Herb Roasted Potatoes. Or how about just spreading over hunks of bakery fresh bread while you sip on my Charred Limoncello Fizz? Hey. You get to pick the winning combo here. Whatever it is- you’ve got my full support!