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3 Easy Pestos

Traditional basil, sundried tomato and artichoke pestos are versatile for lunch, dinner or an appetizer. Enjoy basil pesto mixed with your favourite pasta; sundried tomato pesto mixed with mayo on a sandwich; or, artichoke pesto as a dip for crackers.

3 Easy Pestos

Traditional basil, sundried tomato and artichoke pestos are versatile for lunch, dinner or an appetizer. Enjoy basil pesto mixed with your favourite pasta; sundried tomato pesto mixed with mayo on a sandwich; or, artichoke pesto as a dip for crackers.
3 Easy Pestos

Prep Time

5 min

Total Time

10 min

Serves

1–2 cups pesto

Print

Ingredients

Basil Pesto:

2 cups packed fresh basil leaves

¼ cup pine nuts

1 garlic clove

½ tsp kosher salt

¼ tsp ground pepper

½ – ⅔ cup olive oil

½ cup shredded parmesan cheese

 

Sundried Tomato Pesto:

1x 314mL/280g jar sundried tomatoes in oil

2 garlic cloves

½ cup packed fresh basil leaves

½ tsp kosher salt

¼ tsp ground pepper

 

Artichoke Pesto:

1x 14oz/398ml can artichoke hearts, drained of their liquid

½ cup pine nuts

Zest and juice of 1 lemon

¼ cup fresh basil leaves

2 garlic cloves

½ tsp kosher salt

¼ tsp ground pepper

½ – ¾ cup olive oil

½ cup shredded parmesan cheese

Instructions

Basil Pesto:

  1. To the food processor or blender add fresh basil, pine nuts, garlic, salt and pepper.
  2. Start the food processor or blender and blend until finely chopped.
  3. Then with the food processor or blender on low speed, drizzle in the olive oil. It will take ½ – ⅔ cup of olive oil to get a smooth consistency.
  4. Once the desired consistency is reached, pour the pesto into a bowl and stir in the shredded parmesan cheese. Taste and adjust seasoning as needed with more salt and pepper.
  5. Store in the fridge for up to 3 days or in the freezer for up to a month.

 

Sundried Tomato Pesto:

  1. To the food processor or blender add the sundried tomatoes in their oil, garlic cloves, fresh basil leaves, salt and pepper.
  2. Start the food processor or blender and blend until your desired consistency is reached.
  3. Once the desired consistency is reached, pour the pesto into a bowl and stir in the shredded parmesan cheese. Taste and adjust seasoning as needed with more salt and pepper.
  4. Store in the fridge for up to 3 days or in the freezer for up to a month.
  5. If using right away, mix with your favourite mayo to make a delicious spread for a sandwich. We love it on ciabatta with roasted turkey, mozzarella and tomatoes.

Artichoke Pesto:

  1. To the food processor or blender add artichoke hearts (drained), pine nuts, lemon zest, lemon juice, fresh basil leaves, garlic cloves, salt and pepper.
  2. Start the food processor or blender and blend until finely chopped.
  3. Then with the food processor or blender on low speed, drizzle in the olive oil. It will take ½ – ¾ cup of olive oil to get a smooth consistency.
  4. Once the desired consistency is reached, pour the pesto into a bowl and stir in the shredded parmesan cheese. Taste and adjust seasoning as needed with more salt and pepper.
  5. Store in the fridge for up to 3 days or in the freezer for up to a month.
  6. If using right away, enjoy it as a dip with crackers or crostini.

TIPS

These pestos are truly very versatile so if you don’t have pine nuts around, another nut like walnuts or almonds can work too.

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