Pesto: Three Ways

PRINT the recipe: http://bit.ly/39IO12U

SUBSCRIBE for more great videos! http://bit.ly/WyseGuide

Like my page on Facebook: http://bit.ly/WyseGuideFB
Visit my website: http://bit.ly/Wyse_Guide
Check me out on Instagram: http://bit.ly/WyseGuideIG

------------------------------

CILANTRO PESTO

- 1 bunch cilantro
- 2 tablespoons fresh lime juice
- 1/3 cup toasted almonds
- 1/3 cup toasted pistachios
- 1/2 cup Parmesan cheese
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 serrano pepper
- 1/3 - 1/2 cup olive oil
ARUGULA PESTO

- 2 cups loosely packed arugula
- 1/4 cup roasted red peppers
- 1/3 cup toasted walnuts
- 1/3 cup toasted pepitas (pumpkin seeds)
- 1/2 cup Parmesan cheese
- 5 cloves garlic
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/3 - 1/2 cup olive oil
CLASSIC BASIL PESTO

- 1 cup basil leaves
- 1/2 cup toasted pine nuts
- 1/2 cup Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 garlic cloves
- 1/3 - 1/2 cup olive oil
INSTRUCTIONS

All of these have the same method to put together. Using a food processor makes easy work, but you can also use a mortar and pestle.

Place all the ingredients in the food processor except the oil. Pulse to combine and chop the ingredients, about 6-10 pulses.

Turn the processor on high and slowly drizzle in the oil through the feed tube until you reach your desired consistency. Personally, I prefer to keep mine on the thick side and thin it down at a later time, depending on what dish I'm preparing.

Scrape the pesto into an airtight container.

To keep the pesto fresh and preserve the bright color, cover the exposed top of the pesto with oil to create a “seal.”

Pesto stores beautifully in the freezer for 3 months or in the refrigerator for 3 weeks.

Видео Pesto: Three Ways канала Wyse Guide