Artichoke Pesto

Cook Time: 20 minutes
Ingredients:
2 cans drained artichoke hearts
5 cloves garlic
1/2 cup pistachios
1/3 cup capers
1 green onions
A lemon
1 cup grated Parmigiano
Olive oil

I processed 5 cloves of garlic, 1/2 cup pistachios, 2 cans of drained artichoke hearts, 1/3 cup capers, 2 green onions, zest and juice of one lemon. After scraping down the sides and processing again, I added 1 cup grated Parmesan cheese. Then, with the motor running, I added enough extra virgin olive oil to make a pesto consistency. It made about 4 cups. I used pistachios because they were the only nut I had available!

Arugula and Walnut Pesto

2 cloves cracked garlic
½ cup extra-virgin olive oil
12 ounces arugula, stems removed
½ cup walnut pieces or 2/3 cup walnut halves, toasted
¼ teaspoon ground or grated nutmeg
Salt and pepper
½ cup grated Parmigiano-Reggiano cheese

Fill food processor with arugula, loosely packed. Add walnuts and half of the warm oil and both cloves of garlic. Add nutmeg, salt and pepper to processor bowl, set lid in place and pulse to grind mixture into a thick paste. Add any remaining arugula to processor and grind into a paste by pulsing processor again. Transfer arugula paste to a large pasta bowl. Stir in remaining oil and the cheese. Taste pesto sauce and adjust seasonings.

Mint and Pistachio Pesto

This recipe is great with lamb.

2 x 20g packs fresh mint
3 cloves garlic, roughly chopped
50g roasted pistachios, shelled
100ml olive oil
Zest of 1 unwaxed lemon, plus 2 tbsp juice

To make the pesto, remove the leaves from the mint and place them in a food processor with the garlic and pistachios. Pulse until roughly chopped. With the machine running, pour in the olive oil, lemon zest and juice to make a paste. Season with a little freshly ground black pepper.

Pistachio Pesto

For an exotic pistachio flavour try this out.

1/2 cup ground Pistachios
1/4 cup parmesan cheese
1 cup fresh, snipped basil leaves, packed
1 clove garlic
1/4 cup olive oil
Fresh cracked pepper

Combine all ingredients in a food processor and puree until smooth. The addition of a 1/2 cup of packed, fresh parsley will help pesto retain its color.

Pumpkin Seed Pesto

Pumpkin oil tends to be expensive (mine was ~12$ for a small bottle). The recipe advices to substitute it with olive oil.

1 cup unsalted hulled (green) pumpkin seeds
1 cup coarsely chopped cilantro
½ cup toasted pumpkin seed oil
¼ cup fresh lime juice
1 tsp. salt
Pinch cayenne

Toast pumpkin seeds in a large skillet over the medium heat 4-5 minutes, or until puffed and golden, stirring constantly

Transfer seeds to food processor. Add remaining ingredients, and process until smooth.

Store in airtight container in a refrigerator for up to a week.

Yield: 1 cup

*Note: Optional - add in goat cheese for a richer flavour!

Macadamia Nut-Pesto

This pesto is creamy and rich.

Ingredients
3 cups fresh basil leaves
1/4 cup half-and-half
3 tablespoons roasted macadamia nuts
3 tablespoons grated fresh Parmesan cheese
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation
Place basil and remaining ingredients in a food processor; process until smooth.

Variations on nuts

Can't find pine nuts? Here are some suggestions for substitutes

Cashews
Walnuts (most common)
Sunflower seeds
Peanuts (for an asian flavor)
macadamia nuts

Nut Free Pesto

Allergic to nuts or have a friend / relative you're cooking for who is? This recipe offers great substitutes so that everyone can enjoy the great flavour of pesto!

Ingredients
3 Cloves of Garlic
1/3 cup of Mixed seeds (Sunflower, pumpkin, sesame etc.)
1/2 Cup Olive Oil
1/2 Cup Parmesan Cheese
3 Handfuls of fresh Basil

Blend! Enjoy!