You can make pestos, pastes, and purées from just about anything. I try to keep a few jars of various pestos in my refrigerator at all times. Most last 2 to 4 weeks, and even longer if they contain salt and vinegar. These little jars of greens, garlic, and oil are often my lifesavers at the end of a busy day.
Even if I don’t have a jar in the refrigerator, it hardly takes any time to throw a few ingredients into a food processor, and I can smear the resulting purée over something to pop under the broiler or in a grill pan, or toss it with greens or grains. Such instant flavor for such little work — pestos are so very rewarding.
Recipes
Excerpted with permission from The Pesto Cookbook © by Olwen Woodier, published by Storey Publishing. Photography by Lara Ferroni.
The Pesto Cookbook
The classic pesto mixture of basil, garlic, olive oil, nuts, and Parmesan cheese is a popular favorite, but why stop at basil? The Pesto Cookbook has 116 recipes for creative herb combinations and dishes bursting with flavor. Unlock the full potential of pesto by introducing into the mix other delicious herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro. This diverse collection of recipes for fresh pestos, pastes, and purées takes inspiration from cultures beyond Italy, with international delights such as Moroccan Chermoula, Brazilian Tempero Purée, and Peanut-Cilantro Pesto. In addition to 49 pesto recipes, 67 creative recipes for cooking with pesto show off how versatile these simple sauces can be. Order from the MOTHER EARTH LIVING Store or by calling 800-456-6018. Mention promo code MMLPAJZ8. Item #8775.
