Three Pesto Recipes - Wyse Guide (2024)

For the classic basil pesto

• ▢ 1 cup basil leaves
• ▢ ½ cup toasted pine nuts
• ▢ ½ cup Parmesan cheese
• ▢ 2 tbsp fresh lemon juice
• ▢ ½ tsp salt
• ▢ ½ tsp pepper
• ▢ 4 garlic cloves
• ▢ ⅓-½ cup olive oil

For the cilantro pesto

• ▢ 1 bunch cilantro
• ▢ 2 tbsp fresh lime juice
• ▢ ⅓ cup toasted almonds
• ▢ ⅓ cup toasted pistachios
• ▢ ½ cup Parmesan cheese
• ▢ ¼ tsp salt
• ▢ ½ tsp pepper
• ▢ 1 serrano pepper
• ▢ ⅓-½ cup olive oil

For the arugula pesto

• ▢ 2 cups loosely packed arugula
• ▢ ¼ cup roasted red peppers
• ▢ ⅓ cup toasted walnuts
• ▢ ⅓ cup toasted pepitas (pumpkin seeds)
• ▢ ½ cup Parmesan cheese
• ▢ 5 garlic cloves
• ▢ ½ tsp salt
• ▢ 1 tsp pepper
• ▢ ⅓-½ cup olive oil

For the classic basil pesto

• Place the basil, pine nuts, Parmesan cheese, lemon juice, salt, pepper, and garlic in the food processor. Pulse to combine and chop the ingredients, about 6-10 pulses.

  1 cup basil leaves, ½ cup toasted pine nuts, ½ cup Parmesan cheese, 2 tbsp fresh lemon juice, ½ tsp salt, ½ tsp pepper, 4 garlic cloves

• Turn the processor on high and slowly drizzle in the oil through the feed tube until you reach your desired consistency. Personally, I prefer to keep mine on the thick side and thin it down at a later time, depending on what dish I'm preparing.

  ⅓-½ cup olive oil

• Scrape the pesto into an airtight container.

For the cilantro pesto

• Place the cilantro, lime juice, almond, pistachios, Parmesan cheese, salt, pepper, and serrano pepper in the food processor. Pulse to combine and chop the ingredients, about 6-10 pulses.

  1 bunch cilantro, 2 tbsp fresh lime juice, ⅓ cup toasted almonds, ⅓ cup toasted pistachios, ½ cup Parmesan cheese, ¼ tsp salt, ½ tsp pepper, 1 serrano pepper

• Turn the processor on high and slowly drizzle in the oil through the feed tube until you reach your desired consistency. Personally, I prefer to keep mine on the thick side and thin it down at a later time, depending on what dish I'm preparing.

  ⅓-½ cup olive oil

• Scrape the pesto into an airtight container.

For the arugula pesto

• Place the arugula, roasted red peppers, walnuts, pepitas, Parmesan cheese, garlic, salt, and pepper in the food processor. Pulse to combine and chop the ingredients, about 6-10 pulses.

  2 cups loosely packed arugula, ¼ cup roasted red peppers, ⅓ cup toasted walnuts, ⅓ cup toasted pepitas (pumpkin seeds), ½ cup Parmesan cheese, 5 garlic cloves, ½ tsp salt, 1 tsp pepper

• Turn the processor on high and slowly drizzle in the oil through the feed tube until you reach your desired consistency. Personally, I prefer to keep mine on the thick side and thin it down at a later time, depending on what dish I'm preparing.

  ⅓-½ cup olive oil

• Scrape the pesto into an airtight container.

• All of these have the same method to put together. Using a food processor makes easy work, but you can also use a mortar and pestle.
• Pesto stores beautifully in the freezer for 3 months or in the refrigerator for 3 weeks.
• To keep the pesto fresh and preserve the bright color, cover the exposed top of the pesto with oil to create a “seal.”

The caloric information listed is for the classic basil pesto. Below are the calories for the other versions:

• Cilantro pesto: 44 calories (for 1 tbsp)
• Arugula pesto: 23 calories (for 1 tbsp)