Pesto, Two Ways

I love pesto; it’s such a simple, flavorful way to eat pasta.  And it’s a great opportunity for creativity in the kitchen.  I thought I’d post two of my favorite recipes.  I’m not listing out ingredient quantities because this should really be done to taste.   I like a lot of garlic, you might want less.

Sun-dried Tomato & Basil Pesto

• Fresh Basil
• Garlic
• Sun-dried tomatoes (I prefer them packed in oil, such as Bella San Luci)
• Pine Nuts
• Fresh Parmigiano Reggiano
• Extra-Virgin Olive Oil
• Salt and Pepper, as needed

This is a fairly common combination of ingredients and I never grow tired of it.  I start by sauteing the garlic and pine nuts in a small pan with a bit of the oil or some butter.   It mellows out the garlic and releases the nut oils.   If you skip this step, be sure to toast the pine nuts in the oven.  You always want the nuts toasted when making pesto.  If you’re not using sun-dried tomatoes packed in oil, soak them in hot water for several minutes first.  Then I throw everything into the food processor, pulse a few times and then let it go while adding olive oil.   I taste test periodically to make adjustments.  This pesto doesn’t typically need salt because of the parmigiano but you be the judge.  I also love taking all of these ingredients and leaving them whole so you get more of the texture and bits while eating.

Parsley and Pistachio Pesto

• Shelled Pistachios, toasted
• Garlic
• Fresh flat-leaf parsley
• Feta Cheese, preferably good quality
• Extra-Virgin Olive Oil
• Salt & Pepper, as needed

This is another great recipe.  Toast the pistachio nuts in the oven for awhile until they’re golden brown and fragrant.  Saute the garlic (unless you want more of a kick).  Then follow the same steps as above.  I recommend going heavy on the parsley; it really adds a great flavor.

So tell me… what are some of your favorite pesto recipes?