It turns out that while, yes, the classic pesto sauce we all think of is basil, garlic, olive oil, pine nuts and Parmesan, you can make many varieties of pesto. I mean, we all know this because we’ve seen them on various menus or in jars at the grocery store, but I hadn’t really thought of experimenting with them.
However, the other night, we were out at Pasta Passion, a new place in the neighborhood, and a member of our party had the Genovese pesto, which was made with walnuts…I think. So I made a basic basil pesto, but instead of pine nuts, I used ground almonds. It came out delicious. There’s definitely a flavor difference because pine nuts have their own particular taste, but it was good. I am super curious to try it with walnuts!
You can also make pesto from a ton of other things. I learned from one of my beloved cookbooks, East Like a Gilmore, that all you need is 1) an herb or vegetable, 2) a nut or seed, 3) cheese, and 4) oil. Most people stick with olive oil, though I have seen some recipes with avocado or grape seed oils. Just use an oil you would eat as a salad dressing.
For herbs, you can stick with basil or use cilantro or mint. Anything that has that same texture profile works. Or, you can use a vegetable like sun dried tomatoes or roasted red or yellow peppers. If you want an Italian flavor, Parmesan is good, but so is Asiago or Romano. But you can go a little Mexican or Greek using cotija or feta. You just want a cheese that is a little harder like the texture of Parmesan. And you can add to these four basic ingredients, if you want for a little sweetness, a little honey. If you want a little spice, jalapenos or red pepper flakes.
Anyway, there are no rules for pesto. Feel free to experiment with flavors you love. Your family is nothing if not your own little focus group. I have to avoid the spicy, but I think I could do almost any other crazy combination of the above basic four categories and throw it on pasta, and my kids would all eat it. But we’ll see…in any case, trust me that it is worth it to make your own pesto. Nothing in the store will ever compare, and it’s super easy. Check out my basic Pesto Sauce recipe.
Foodie's Delimma 