Medley of Pestos
FEW THINGS TASTE LIKE SUMMER more than freshly made pesto. All fall long, I harvest my herbs and make pesto – hopefully enough to freeze and last through winter. Each pesto lends its unique flavor to enhance your recipes, whether you are tossing it with grilled vegetables, serving as a dip or spread, adding a dollop to soup or using as the base for marinade or aioli.
2 garlic cloves, peeled
1 cup toasted pine nuts
2½ cups packed
fresh basil leaves
½ cup extra virgin olive oil,
plus more as needed
1 tablespoon lemon juice
Sea salt
With food processor running, drop in garlic and process until minced. Turn off processor, scrape down sides and add pine nuts, basil, olive oil and lemon juice. Process to mince all ingredients and combine. Season to taste with salt and thin with extra olive oil to achieve desired consistency. Refrigerate or freeze in airtight container until ready to use.
MAKES 1 cup
2 garlic cloves, peeled
1 cup toasted walnuts
1½ cups packed
flat-leaf parsley leaves
¼ cup extra virgin olive oil,
plus more as needed
2 tablespoons lemon juice
Sea salt
With food processor running, drop in garlic and process until minced. Turn off processor, scrape down sides and add walnuts, parsley, olive oil and lemon juice. Process to mince all ingredients and combine. Season to taste with salt and thin with extra olive oil to achieve desired consistency. Refrigerate or freeze in airtight container until ready to use.
MAKES 
cup
2 garlic cloves, peeled
2 teaspoons grated fresh ginger
½ cup dry roasted peanuts
1½ cups packed
fresh cilantro leaves
¼ cup extra virgin olive oil,
plus more as needed
2 tablespoons lime juice
Sea salt
With food processor running, drop in garlic and process until minced. Turn off processor, scrape down sides and add ginger, peanuts, cilantro, olive oil, lime juice and salt. Process to mince all ingredients and combine. Season to taste with extra salt and thin with extra olive oil to achieve desired consistency. Refrigerate or freeze in airtight container until ready to use.
MAKES cup