Getting Creative with Pesto

Not a summer goes by without this cook making some form of pesto. It's so easy to get creative with pesto, and unless you go insane and add too much of something like, say, jalapeno, you really can't go wrong. It's easy to make, too; and, being so damn tasty for spiffing up a simple weeknight pasta, potato, or pizza dish, it's a trifecta condiment/sauce/paste to have handy. Aaaand, little 4oz mason jars filled with this deliciousness make for much-welcomed gifts for friends!

There are many options for greens that deviate from the classic Genovese basil used in pesto, and some can be used on their own or in a mix: arugula (adds a peppery note), cilantro, garlic scapes (whoo!), mezuna (adds a less peppery note than arugula), or radish greens (whoa, spicy!). Spinach is one of my favorite bases, and it's featured in the recipe below. Of course, there are also all the different flavor profiles of basil itself! Lemony...or cinnamon-spicy...or just super-basily.

For hard cheese options, skip the classic Parm or Romano and instead try Asiago, Scamorza, or even a cave-aged Gouda. A slightly softer cheese can work, too. I've used a firm feta with basil, spinach and a hint of fresh oregano (lick-the-spoon good!) with great success. Smeared all over the crust for Greek pizza is the only way to fly with a pesto like this. Just think about all those Mediterranean toppings!

Finally, there are the nuts. Talk about options. My favorite is the classic pine nut--aka pignolia, harvested from select species of pine trees from all around the world but mainly China, Korea and Europe for chefs in America. But roasted cashew (buttery!), walnut (distinct nutty flavor), and even hickory (sweet, very mild, and abundant here on the NH Seacoast) are other options I like. What tree nuts could you harvest locally?

Basil-Spinach Pesto (makes ~1-1/2 to 2 cups)

If you are looking to freeze some for winter, it's best to NOT add your cheese beforehand. And, be sure to leave an ample covering of olive oil over the surface of the pesto once jarred to help prevent freezer burn. First give the jar a good (safe) rap or two on a cutting board to remove air bubbles, then float ~1/4" oil over the top. 

RECIPE:

• A big handful of fresh basil leaves. Don't worry about perfectly trimmed stems. A typical bunch from a local farmers' market would be enough. Typical being the key word.
• Nearly an equal amount of fresh, succulent spinach leaves--none of that dried out baby spinach seen in salad bars across America stuff.
• 1/3 c lightly toasted pine nuts. Or more.
• 2 small whole, peeled cloves garlic
• 1/2 c finely shredded hard cheese. Or more.
• 1 healthy TBSP room temp butter. shut up, just do it.
• ~3/4c best extra virgin olive oil you've got (about 1/2 c for pesto, and then some for topping off the container once ready for storing). Quality matters, so make it a  good evoo. Not too grassy, not too peppery....
• sea salt and freshly ground black pepper

Put everything but the olive oil into a food processor and pulse until a herby paste forms. I have never found that I need to process the garlic first, followed by the nuts, followed by half the greens, etc., etc.  Waste of time. However, sometimes processor size is an issue. Simply process half the greens first, then add the remainder. One big happy family.

Starting pouring the evoo through the chute while maintaining steady processing. If you're looking for a paste for spreading over a pizza dough, add just enough to bind it all together. A sauce, otoh, will gladly benefit from a heavier addition of evoo.

Taste a spoonful or two for seasoning. Want more garlic? Press in another clove. Want more cheese? Add what you want; just be sure it's already shredded.

A single 4" starter 'Malabar' spinach plant ... growing in a 2' dia pot with two 5' stakes & cross arms. (Joined by a volunteer tomato plant which is going to fruit!)

'Malabar' is a prolific climber!

 

The leaves can grow to be very large (bigger than a large hand), but they'll get tart at this size. Harvest smaller leaves for capturing the succulent, mild flavor that this variety is known for.

For a relatively simple weeknight meal, combine roasted (or boiled) creamy new potatoes with steamed, snappy green beans and a filled pasta of your choice. We like 'Rising Moon's' handmade tortellini (killer delicious, simple as that). Spoon on freshly made basil-spinach pesto to your desire. Check for seasoning. Finish with a little more grated/finely shredded cheese.

One of our favorite simple meals, this traditional 'peasant' dish recipe was brought to the page by Linda McCartney (yep, Paul McCartney's wife). Nearly any type of pesto would work with this, so let your heart sing.

This particular dish is good warm or cold. We've even been known to add leftover grilled/roasted chicken to it. Marinated and grilled tempeh would be nice, too.