Name: COLLECTION: Pesto Sauces
Yield: 4 cups
Ingredients: 2 cups fresh basil leaves, packed; 1/3 cup shelled raw pistachios; 2 large garlic cloves; 1/4 cup freshly grated Parmesan cheese; 1/2 cup olive oil; 1 to taste salt and freshly ground pepper; 3 cups fresh basil leaves, packed; 1/2 cup toasted walnuts; 3/4 cup Parmesan cheese; 2 tsp minced garlic; 1.5 cups light olive oil; 1 to taste salt and pepper; 1 small bunch fresh basil, chopped; 1 Tbsp minced garlic; 1/4 cup freshly grated Parmesan; 1/2 tsp salt; 1/4 tsp white pepper; 1 cup finely chopped roasted macadamia nuts; 3/4 cup olive oil

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COLLECTION: Pesto Sauces

Author: chefs-mate Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 4 cups

Description

This collection showcases three distinct twists on the beloved basil pesto, elevating the traditional pine nut base with bold, earthy alternatives. The Pistachio Pesto offers a vibrant green hue and a sweet, buttery crunch, while the Walnut Pesto delivers a robust, toasty depth that stands up well to hearty pasta dishes. For a tropical luxury, the Macadamia Nut Pesto brings a rich, creamy texture and subtle sweetness. Each sauce bursts with the fresh, aromatic punch of garlic and basil, balanced by sharp Parmesan and smooth olive oil. These versatile sauces are perfect for tossing with hot pasta, spreading on crostini, or using as a flavorful marinade for grilled chicken. Make a batch to keep in the fridge for quick weeknight meals or to impress guests with an elegant, homemade touch.

Directions

For Pistachio Pesto: Combine basil, garlic, cheese, and pistachios in a food processor. Process to mix. With machine running, slowly add olive oil. Season to taste with salt and pepper and process to desired consistency.
For Walnut Pesto: Combine basil, walnuts, garlic, salt, and pepper in a food processor fitted with a steel blade. Chop until basil and nuts are in small pieces. With processor running, add olive oil in a thin stream until you have a fine, green soup. Stir in Parmesan cheese and process just to blend.
For Macadamia Pesto: Blend 1/4 cup olive oil, basil, and garlic in a blender. Add macadamia nuts and Parmesan cheese; blend well. Gradually mix in the remaining 1/2 cup oil. Season with salt and white pepper. Let stand for 5 minutes before serving.

Note

Use about 1/4 cup pesto for every 2 cups of cooked pasta.

To serve, toss pesto at room temperature with hot cooked fettuccine.

Do not over-process the mixture; tiny pieces of basil should remain visible for texture.

Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in ice cube trays.

Keywords: pesto, basil sauce, pistachio pesto, walnut pesto, macadamia pesto, italian sauce, pasta sauce, homemade pesto, garlic sauce, olive oil sauce, parmesan sauce, fresh basil, nut pesto, summer sauce, condiment

COLLECTION: Pesto Sauces

COLLECTION: Pesto Sauces

Description

Ingredients

Directions

Note

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