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Presto, Pesto: 4 Ways to Cook Pesto

June 29, 2017

Believe it or not, pesto is super easy to make at home. Even better, you make with a wide variety of nuts. Summer is the perfect time to experiment with new pesto recipes to use at your next get-together or to top your grilled meats.

Our resident chef, Alex Guarnaschelli, shares just how easy it is to make your own homemade pesto using a variety of Fisher® nuts, plus a few other simple ingredients.

Check out these four simple recipes to try at home.

Pecan Scallion Pesto

Pecan Scallion Pesto is delicious as a topping on grilled steak or pork chops—and with cheese!


Ingredients

  • 3/4 cup Fisher® Pecans
  • 2 cup scallions
  • 1/2 cup olive oil
  • Pinch of salt
  • Pinch of Sugar

Directions

  1. Slice scallions.
  2. Combine nuts, salt, and sugar in food processor, and pulse 10-12 times to break up the nuts.
  3. Add sliced scallions to food processor and blend.
  4. Add olive oil, and pulse and blend again.
  5. Serve!

Walnut Pecorino Pesto

Walnut Pecorino Pesto is creamy, salty, and a perfect complement to pasta.

Ingredients

  • 3/4 cup Fisher® Walnuts
  • 2 cup fresh basil
  • 1/2 cup olive oil
  • 1 1/2 cup Pecorino Cheese
  • Pinch of Salt
  • Pinch of Sugar

Directions

  1. Combine nuts, salt, and sugar in food processor, and pulse 10-12 times to break up the nuts.
  2.  Add fresh basil leaves. Blend until herbs and nuts are about the same size.
  3. Add olive oil. Pulse to blend.
  4. Add grated Pecorino cheese.
  5. Serve! 

Basil Almond Pesto

Spread Basil Almond Pesto onto a piece of toast for a protein-packed breakfast!

Ingredients

  • 3/4 cup Fisher® Almonds
  • 2 cup basil and arugula
  • 1/2 cup olive oil
  • Pinch of salt
  • Pinch of sugar

Directions

  1. Combine nuts, salt, and sugar in a food processor and pulse 10-12 times to break up the nuts.
  2. Add equal parts basil and arugula to the food processor. Pulse again.
  3. Add olive oil and pulse one last time.
  4.  Serve! 

Almond Rosemary Pesto

Ingredients

  • 3/4 cup Fisher® Almonds
  • 2 cup spinach
  • 1/2 cup olive oil
  • 1 tbsp fresh rosemary
  • Pinch of salt
  • Pinch of sugar

Directions

  1. Combine almonds, pine nuts, salt, and sugar and pulse 10-12 times to break up the nuts.
  2. Add spinach and mix with the nuts.
  3. Add rosemary and olive oil. Pulse to blend.
  4. Serve! 

What’s your favorite way to use pesto?

Categories: Lifestyle

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