You Can Make Pesto Out of (Almost) Anything (2024)

FAQs

What else can pesto be made from? ›

TRY WITH: Parsley, cilantro, chervil, arugula, dandelion greens, broccoli, broccoli rabe, scallions, garlic scapes, ramp tops, kale, collards, mustard greens, radish tops, beet greens, spinach, watercress, peas.

Basil oil

The quickest and easiest substitute for pesto is to make a simple herb oil by finely chopping a bunch of basil leaves and stirring in enough extra virgin olive oil to give you a chunky paste.

Anything that is pounded in a mortar and pestle can be called a pesto. Pesto alla Genoese is what we typically think of when we think of pesto - the creamy spread made from fresh basil, garlic, Parmesan cheese and olive oil. Genoese because it originated in Genoa, Italy also home to focaccia.

Do you ever find yourself with herbs or leafy greens that are about to go? Here is an easy (and delicious) way to use up the leftovers before they die. Turn them into pesto!

Walnuts are a perfect substitute for pine nuts in pesto because walnuts blend up perfectly. They have a similar fat content as pine nuts, so they blend to a creamy consistency. Homemade pesto only needs a few simple ingredients, so every ingredient is important here.

Italian pine nuts are considered the finest in the world and are therefore eye-wateringly expensive. To make cost savings, many big producers source their pine nuts from China. Not a big issue, you might think, but these pine nuts are notorious for leaving a metallic aftertaste for some people, and that can last weeks.

Pesto will last in the fridge for up to 2 weeks. If you've stored it in the freezer, it will last for 6 months. When you're ready to use frozen pesto, thaw it overnight in the fridge or place the container of pesto in a bowl of warm water for a quicker thawing time.

Outside Italy, the name pesto has been used for all sorts of cold sauces or dips, mostly without any of the original ingredients: coriander, dill, kale, mint, parsley, rocket, spinach, or wild garlic (instead of or in addition to basil), artichokes, black olives, green olives, lemon peel, lime peel, or mushrooms.

The Bottom Line. Pesto is higher in calories than some sauces but it's also made with super-healthy ingredients, like basil, olive oil and nuts. I find it's a great way to add more flavor to pasta dishes and even vegetables and proteins.

Acid in the form of vinegar or citrus juices can make a pesto taste less bitter and could even enhance the flavour of the sauce at the same time. In low concentrations, salt can be used to suppress bitterness, which is why people have been adding tiny amounts to coffee for decades. Always go easy to start with.

Why did my pesto turn black? ›

The cause of pesto turning brown, or grey is usually because the herbs have started oxidising. The best way to slow that process is to reduce the amount of time the sauce is exposed to air.

PESTO SHOULD NEVER BE “COOKED”. If you cook Pesto Sauce, you change the make up of the fresh basil and cause it to turn darker in color. It is best to warm it up and use it at room temperature. If it needs to be thinned out, you can do so by adding a little water, chicken stock, cream or white wine.

Any variety of herbs, cheese, nuts, and other robust ingredients can be pounded in the same way to make a pesto with local flavor, just as people in Genoa used their abundant basil to make theirs. There are dozens of local variations of pesto that you can find across Italy today—more than we could possibly list.

The most popular variety of pesto now is made by "crushing" basil, garlic, pine nuts, olive oil, and some hard cheese in a food processor or blender, but there are many varieties of pesto like sun dried tomato pesto or kale pesto. It's fun to use a mortar and pestle, but the modern way is much easier.

The reason is because classic basil pesto contains pecorino and Parmigiano-Reggiano, which are both made from milk curdled in animal rennet. That means that most of the pesto sauces you see on supermarket shelves are not vegetarian.

Pesto will last in the fridge for up to 2 weeks. If you've stored it in the freezer, it will last for 6 months. When you're ready to use frozen pesto, thaw it overnight in the fridge or place the container of pesto in a bowl of warm water for a quicker thawing time.