SAVOURY SAUCES: Here are a few variations of the pesto sauce that you might find interesting & useful.

 

PESTO SAUCES:

 

 

1.   green olive pesto:

1 ½ cups large or jumbo pitted green olives                

½ red onion, chopped

¼ cup pine nuts                                                          

1 clove garlic, thinly sliced

½ cup extra-virgin olive oil, approximately

 

 

In a food processor fitted with steel blade, combine the olives, onion, pine nuts and garlic and process for 1 minute. With the motor running, add the olive oil in a stream through the feed-tube. Process until it forms a thick paste. Allow to stand 30 minutes before using. This makes 1 ½ cups of sauce. Use to spread on toast.

 

 

 

2.   black olive Pesto---same recipe, substituting black olive for green.

 

 

 

3.   hazelnut pesto:

2 cups basil leaves, washed and spun dry                   

2 cloves garlic

1 tsp. hot red pepper flakes                                        

¼ cup hazelnuts

½ cup or more extra-virgin olive oil                            

salt to taste

 

In a food processor, combine basil, garlic, red pepper flakes and hazelnuts. Pulse on/ off 3 times to start the chopping process. With machine running, add olive oil through the feed tube in a steady stream, until mixture forms a paste. Add salt to taste. Use to toss freshly cooked pasta.

 

 

 

4.   pesto sauce with cheeses:

3 tbsp. pine nuts                                                         

2 cups basil leaves

1 clove garlic                                                              

pinch of salt

3 tbsp. grated Pecorino cheese                        

1 ¼ cup extra-virgin olive oil                          

½ cup grated Parmigiano Reggiano cheese

 

 

Combine pine nuts, basil leaves, garlic and salt in food processor. Add cheeses and drizzle in olive oil. Store pesto sauce in glass jar, top with extra olive oil.      

 

 

 

 

 

 

SPINACH PESTO SAUCE:

 

 

4 cloves garlic, crushed                                              

1 bunch spinach

1 cup fresh parsley leaves                                          

½ cup walnut pieces                                       

2/3 cup freshly gated Parmesan cheese                       

4 anchovy filets

1 tbsp. each dried tarragon & basil

1 tsp. salt + ½ tsp. pepper

¼ tsp. anise or fennel seeds                                        

1 cup olive oil

 

 

Wash, dry and chop spinach. Trim and discard stems from parsley. Turn all ingredients except oil into food processor fitted with steel blade. Process until mixture is smooth. With motor running, add olive oil in a stream through feed-tube. When all oil has been added, taste and adjust seasoning. Transfer to a glass jar, cover with a good-fitting lid.

 

Refrigerate until needed.