Basil Pesto Bread

Basil Pesto Bread
Ingredients
Pesto:

• 2 cups fresh basil leaves
• 1 cup fresh Italian parsley leaves
• 1/2 cup grated Parmesan or Romano
• 1/2 cup pine nuts, toasted
• 4 garlic cloves, roughly chopped
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 1 baguette

Directions

For the pesto, combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Slice the baguette lengthwise horizontally. Spread the pesto over the cut sides of the baguette and toast in the oven until crispy and golden

Simple Garlic and Basil Pesto

Simple Garlic and Basil Pesto
Ingredients

• 3 cups chopped fresh basil
• 1 cup extra virgin olive oil
• 1/2 cup pine nuts
• 1/8 cup Brazil nuts
• 2/3 cup grated Parmesan cheese
• 2 tablespoons minced garlic
• 1/2 teaspoon chili powder

Directions

Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

Garlic Scape Pesto

Garlic Scape Pesto
Ingredients

• 1 pound garlic scapes, cut into 2-inch pieces
• 1 1/4 cups grated Parmesan cheese
• 1 cup olive oil
• 1 tablespoon lemon juice
• ground black pepper to taste

Directions

Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

Basil Pecan Pesto

Basil Pecan Pesto
Ingredients

• 3 cups fresh basil leaves
• 1 1/2 cups pecans
• 4 cloves garlic
• 1/2 cup shredded Parmesan cheese
• 3/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1 pinch ground black pepper to taste

Directions

Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

Feta Pesto

Feta Pesto
Ingredients

• 2 cups fresh basil leaves
• 2 tablespoons crumbled feta cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 1 artichoke heart, roughly chopped
• 2 tablespoons chopped oil-packed sun-dried tomatoes
• 1/2 cup extra-virgin olive oil
• 1 pinch salt and black pepper to taste

Directions

In a food processor, combine the basil, feta cheese, Parmesan cheese, pine nuts, artichoke heart, and sun-dried tomatoes. Cover, and pulse, adding oil as needed to facilitate blending until smooth. Taste, and season with salt and pepper.

Spinach Basil Pesto

Spinach Basil Pesto
Ingredients

• 1 1/2 cups baby spinach leaves
• 3/4 cup fresh basil leaves
• 1/2 cup toasted pine nuts
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, peeled and quartered
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/2 cup extra-virgin olive oil

Directions

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Basil Pesto Recipe

Basil Pesto Recipe
Ingredients

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.