by Maria Russo in Recipes, Shows, September 3rd, 2016
by Allison Milam in Recipes, July 16th, 2016
Bright, light and full of bold flavor, traditional pesto is a hallmark of the summer season, mainly thanks to the vibrant fresh basil that gives the sauce its famed green hue. But believe it or not, pesto doesn’t have to be all about the basil. In fact, you can make this standard puree with nearly any greens you happen to have on hand.
On this morning’s all-new episode of The Kitchen, the co-hosts checked off items from their summer bucket list and introduced simple ways to savor the tastes of the season, including a five-minute Non-Basil Pesto recipe. It’s easily customizable to whatever greens are available, and it yields craveable results every time. Geoffrey Zakarian starts with a flavorful blend of bold garlic and walnuts for subtle crunch then looks to the greens. He chooses a mix of arugula, kale and mint, but he also suggests fresh herbs and spinach, among other picks. Whirl them in the food processor with the garlic and nuts, then boost the richness by adding Parmesan and a hefty glug of olive oil for smoothness. Perhaps best of all is that this mixture keeps well in the fridge or freezer, so you can hang onto it for later.
by Allison Milam in Recipes, July 16th, 2015
If your pesto prowess starts and ends with picking up a jar of the stuff at the supermarket, listen up. Your own from-scratch pesto is super-easy to blend at home (and it tastes infinitely better). And get this: Pesto isn’t just exclusive to basil anymore (or pricey pine nuts either); the summer staple can be made with really any green, and you can get even more creative by using sun-dried tomatoes and more unconventional picks. If you’re never made your own before, start with Ina Garten’s top-rated recipe for classic basil pesto, then move on to some of our favorite riffs, bound to be tossed into pasta, spread onto a sandwich and more. Now rev those food processors — let’s get blending!
If you’re departing from the classic basil blend for the first time, keep things familiar by opting for another leafy green. Food Network Magazine’s Kale and Pistachio Pesto Spaghetti (pictured above) is green through and through with hearty kale, which adds a delightfully rich earthiness, and roasted, salted pistachios.
by Maria Russo in Recipes, July 4th, 2013
True pesto lovers know that nothing compares to one that’s blended at home. If you’re all about making pesto in bulk, or if you’re faced with a bounty of basil (or other herbaceous pesto-friendly green), we’ve got plenty of ways beyond pasta to put it all to use this summer.
When it comes to making pesto, Ina Garten’s easy 15-minute recipe (pictured above) is a solid place to start. Once you’ve got the formula down pat, you can doctor your of-the-moment pesto at will. Have some arugula on your hands? You can swap it (or nearly any other leafy green) in. Out of Parmesan but have other hard cheeses available? Those are fair game too. Out of pine nuts? Add a different kind for a new nuttiness. There are countless ways to mix and match ingredients for pesto, and there are tons of ways to put it all to use too.
by Maria Russo in Recipes, June 25th, 2012
While some Italian sauces, like Bolognese, marinara and puttanesca, are best enjoyed after hours of slow and low cooking on the stove, pesto can be made in mere minutes, and, in fact, requires no cooking at all. Most traditional recipes call for just a handful of fresh basil, pine nuts, cheese and olive oil, but the variations on classic pesto are endless and can made by swapping in other herbs and nuts. After blending together your favorite mix of ingredients in a food processor, spoon the vibrant mixture over pasta, spread it onto pizza or drizzle it atop grilled meats to turn everyday dishes into dressed-up meals. For a deliciously easy dip, try serving pesto instead of ranch dressing alongside a platter of vegetables, or smear it onto sandwiches in place of mayonnaise or mustard. Check out Food Network’s top-five pesto recipes below from Bobby, Ina, Giada and more chefs to find five-star takes on this summertime staple.
5. Grilled Shrimp and Cilantro Pesto Pizza — Bobby opts for a duo of fragrant cilantro and parsley to form the base of his pesto, spread onto homemade pizza dough and topped with creamy mozzarella and tender shrimp before the entire pie is grilled.
4. Pesto Pork with Polenta — Food Network Magazine lets pesto do triple duty in its all-in-one meal: as the rub for the lean pork tenderloin, the boost of flavor in the side of spinach and the finishing sauce alongside the roasted meat.
Get the top three recipes
by Andrea Albin in Food Network Magazine, November 8th, 2011
A fresh, no-cook sauce that takes just moments to prepare, basil pesto is a must-have summer sauce that’s most traditionally made with bunches of fresh basil leaves, plenty of garlic, crunchy pine nuts, mounds of Parmesan cheese and fruity olive oil. If you’ve never made homemade pesto before, start with Food Network Magazine’s Basil Pesto (pictured above) — it’s an easy, versatile recipe that the whole family will enjoy. Though pesto is often featured atop pasta noodles, it can shine in salads, soups, appetizers and more. Check out Food Network’s pesto-based recipes below and let us know your favorite way to enjoy pesto.
With a smooth sauce and rich flavor, Food Network Magazine’s five-star Pesto Cream Tortellini is a go-to weeknight dinner that features tender tortellini — pillow-like pasta that is stuffed with either meat or cheese — and good-for-you broccoli. Pick up a package of store-bought tortellini to save time in the kitchen.
Giada’s Farro With Coarse Pesto is an Italian-style salad that can be featured as a hearty side dish or healthful light lunch. When making the pesto, Giada processes the basil mixture just until it’s coarse — the uneven texture will stand up well to the hefty weight of the grains. Be sure to boil the farro in vegetable broth or water, instead of chicken broth, to maintain a meatless dish.
Most people think of pesto as a summer recipe and it’s true that basic basil pesto is best in late summer when the basil is abundant and is at its most fragrant and flavorful. But at other times of the year, when the basil is not as sweet and a little more expensive, it can be fun to do a combination of basil and another herb, or swap out the basil altogether.
In fact, practically every ingredient in a traditional pesto is a viable option for swapping — the herb, the nuts and even the cheese. Its flexibility is what makes pesto the perfect pasta sauce for a weeknight dinner.