When we say pesto most of us think of basil as the primary ingredient.  But pesto(s) can be made from a variety of herbs, vegetables and condiments; or combinations there of.  What is needed is a food processor–and chop, chop–you can be enjoying the flavors of summer all year long.  I include the making of pesto in my series on kitchen basics, because it is so easy, and so useful in a great number of ways.

Depending on what flavor you have on hand you can do any of the following with it:  spread it on grilled corn, toss with grilled veggies for extra flavor, spoon over a spreadable cheese and serve with crackers for an appetizer, use in place of sauce on pizza, stir some into eggs for a seasoned omelet, add a spoonful to soup for an extra flavor hit.   See how versatile it is?  I’m sure you can think of other uses, too.

It is so easy to make that I am giving the general directions first, followed by the ingredients list for four (4) different kinds.  Each one makes  about 2 cups of pesto.  I like to divide mine up into 1/2 – 1 cup amounts and store in the freezer, removing a small container of it as needed.  The flavor stays as fresh as the day you made it.

GENERAL DIRECTIONS

Place all ingredients in the bowl of a food processor and process until smooth, stopping to scrape down the sides as needed.  Period!  Did I say Easy?   Divide up into small jars or plastic  containers, and use creatively.

BASIL

1.  BASIL PESTO

• 2 cups loosely packed fresh basil leaves
• 1 cup grated parmesan cheese
• 2/3 cup good quality olive oil
• 1/4 cup pine nuts (pignoli)
• 2 garlic cloves
• 3 Tablespoons cold water
• 1 Tablespoon lemon juice
• 1/2 teaspoon salt.

CILANTRO

2.  CILANTRO PESTO

• 1/2 cup chopped pecans
• 1 teaspoon ground cumin
• 2 cups loosely packed fresh cilantro leaves
• 1/2 cup grated parmesan cheese
• 1/3 cup olive oil
• 1/4 cup cold water
• 2 garlic cloves
• 1 Tablespoon lemon juice
• 1/2 teaspoon salt

ROSEMARY

3.  OLIVE PESTO

• 1  7 0z. jar pitted kalamata olives, drained
• 1  7 oz. jar pimiento-stuffed Spanish olives, drained
• 1/4 cup grated parmesan cheese
• 3 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
•  3-4 cloves garlic
• 1 teaspoon pepper
• 1 teaspoon smoked paprika

OREGANO

4.  MIXED HERBS PESTO

• 2/3 cup olive oil
• 1/2 cup loosely packed fresh basil leaves
• 1/2 cup loosely packed fresh flat-leaf parsley
• 2 Tablespoons fresh oregano leaves, or  1 1/2 teaspoons dried oregano
• 1 Tablespoon fresh rosemary leaves, or 1  teaspoon dried rosemary
• 1/2 cup parmesan cheese
• 1/4 cup pine nuts (pignoli)
• 1/4 cup cold water
• 1 or 2 cloves garlic
• 1 Tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

SOURCE:   adapted from  Foods, Quick and Easy.