pesto sauce variations?

Question

I made my first pesto sauce today and it came out really good--just a bit strong with the pepper (oops). I didn't have enough basil, but added in spinich. I'm thinking that next time I make it, I'd use a bit less pepper, but try adding some of a fresh bell pepper. What are some variations that you use for this dish that I could possibly try?

Answer 1

I make my pesto as a base with extra virgin olive oil, fresh grated parm cheese (or romano), fresh garlic and pine nuts (or other types of nuts). For variety, I add one or more of the following:

Spinach
Roasted peppers
Sun-dried tomatoes
Basil
Fresh tomatoes
Mint
Cilantro
Swiss Chard
Lemon Zest
Craisins
And anything else you can think of that would be creative

Answer 2

for great pesto;
fresh basil
parm cheese[the best you can afford]
olive oil[extra virgin,and the best you can afford]
garlic[fresh]
toasted pine nuts[you can use almonds as well]
salt
pepper
what would you need more than that for?

Answer 3

I think you're doing pretty good with the spinach. I would say...try some parsley into it, or green onions. You might even want to spice it up with some jalapenos.

Answer 4

Genovese Pesto Sauce

2 cloves garlic, crushed
2 cups, packed, coarsely chopped basil leaves
Coarse salt
1/4 tablespoon pine nuts
3 tablespoons Parmesan cheese
1/2 to 1/3 cup olive oil

In a food processor, pound the garlic, basil, pinch salt, pine nuts and cheeses into a paste. Gradually blend in olive oil; adjust seasoning.

Penne with Arugula and Walnut Pesto

1/2 cup extra-virgin olive oil, eyeball it
2 cloves cracked garlic
12 ounces arugula, stems removed
1/2 cup walnut pieces or 2/3 cup walnut halves, toasted
1/4 teaspoon ground or grated nutmeg
Salt and pepper
1/2 cup grated Parmigiano-Reggiano
1 pound penne rigate (with lines) pasta
1/3 pound fresh green beans, cut into thirds

In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.

Answer 5

Yummmm!

Click here for several different recipes:
http://www.cooks.com/rec/search?q=Pesto+sauce+

Answer 6

If you want peppers use fresh red (or yellow,orange) bell peppers and some heavy cream and romano.

Answer 7

try adding pine nuts or macadamias