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Simple Pesto


Pesto is so versatile, you'll never run out of ways to enjoy it. You can easily adapt pesto to your budget by substituting sale-priced nuts, herbs/greens and cheese, or what you've got on hand or in the garden.

Ingredients

  • 1/4 Cup nuts, such as walnuts, pine nuts, or sunflower kernels
  • 2 Cups packed chopped raw herbs/greens, such as basil, kale, or parsley
  • 1/2 Cup grated hard cheese, such as Parmesan or Romano
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons lemon juice
  • 1 Tablespoon water (optional)
  • 1/2 Teaspoon fine sea salt
  • 1/4 Teaspoon ground black pepper

Servings6

Calories Per Serving118

Folate equivalent (total)9µg2%


Simple Pesto

Pesto is a great condiment to have on hand, especially during the summer. Smear it on sandwiches, burgers or bruschetta, use it as a pizza topping, mix it into mayonnaise, or toss it with your favorite pasta. It will liven up so many summer dishes. For variety you can add sundried tomatoes, olives or roasted red peppers! Freeze it in ice cube trays, then toss into a resealable bag in the freezer!

Ingredients

  • 2 cups Packed Fresh Basil Leaves
  • ¼ cups Pine Nuts, Walnuts Or Pecans
  • 3 cloves Garlic
  • ¼ teaspoons Salt
  • ⅓ cups Olive Oil
  • ½ cups Grated Parmesan Or Romano Cheese

Preparation

Wash and dry fresh basil, removing any stems.

Place nuts, garlic, and salt into a food processor and pulse until finely chopped. Add oil, basil and cheese and process until finely chopped.

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4 Comments

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Pauladavis on 7.21.2011

This tastes great on PW’s Tomato Basil Pizza. I used her homemade dough as well.

Whatlifedishesout on 7.18.2010

Twinks. I just made this and it’s AMAZING! I just picked my garen basil and used walnuts and added a couple extra cloves of garlic and WOW! I have never made Pesto before…I actually thought I didn’t like it, so I must have had a “bad” one at sometime. This is going to be a new addiction for me! Thanks for the recipe! Mind if I post this on my blog (giving you credit, of course!).

Whatlifedishesout on 7.9.2010

I NEED this recipe! And I’ve been on the hunt for pine-nuts to make Pesto, but they are nowhere to be found…something about low production last fall, blah, blah, blah.

I was whining about it when somebody just told me the other day to use walnuts. I see your recipe says you can, but have you ever done that? Was it just as good? It sure would be less expensive! Let me know!


50 Things to Make With Pesto

How to make pesto:
Blend 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pine nuts, 2 to 4 garlic cloves and 1/2 teaspoon salt in a food processor until almost smooth. Stir in 1/2 cup grated Parmesan.

1. Pesto Meatballs Mix 1 pound ground turkey with 1/2 cup each breadcrumbs and pesto, and 1/4 cup each milk and grated Parmesan. Form into small balls. Cook in a nonstick skillet with olive oil, 10 to 12 minutes.

2. Meatballs in Pesto Cream Make Pesto Meatballs (No. 1) cook until just browned, then add 1 cup chicken broth and 1/4 cup pesto and simmer until tender. Stir in 1/2 cup cream and simmer.

3. Pesto Burgers Make Pesto Meatballs (No. 1) but form into patties and grill. Serve on toasted ciabatta rolls with pesto, mozzarella, tomato and arugula.

4. Pesto Pizza Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts.

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Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

5. Italian BLT Spread pesto mixed with mayonnaise on toasted bread fill with crisp pancetta, sliced tomato and arugula.

6. Pesto Fritters Mix 1 cup each ricotta and chopped spinach, 1/2 cup flour, 1/4 cup each grated Parmesan and pesto, and 1/2 teaspoon baking powder chill 30 minutes. Deep-fry tablespoonfuls in 350 degrees F vegetable oil until golden, 4 minutes. Serve with marinara sauce.

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Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

7. Pesto Butter Mash 3/4 cup pesto into 4 tablespoons softened butter.

8. Pesto Corn Grill or steam corn, then brush with Pesto Butter (No. 7). Sprinkle with Parmesan.

9. Pesto Sweet Potatoes Bake sweet potatoes at 425 degrees F until tender, 40 minutes. Quarter lengthwise and spread with Pesto Butter (No. 7).

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Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

10. Pesto Cream Tortellini Simmer 1 cup heavy cream with 1/4 cup pesto in a skillet until slightly thickened. Stir in 1/4 cup grated Parmesan. Toss with 12 ounces cooked tortellini and 2 cups steamed broccoli.

11. Ricotta-Broccoli Pasta Toss 1 pound cooked orecchiette with 1/2 cup each pesto, ricotta and grated Parmesan. Add 1 bunch chopped steamed baby broccoli.

12. Baked Pesto Gnocchi Toss 1 pound cooked gnocchi with 3 tablespoons pesto and 1 tablespoon softened butter in a baking dish. Sprinkle with grated pecorino and broil until golden.

13. Tuna–White Bean Pasta Cook 1 sliced garlic clove in a skillet with 3 tablespoons olive oil, 1 minute. Stir in 1/4 teaspoon red pepper flakes, 1 can each drained tuna and white beans, and 1/4 cup pesto. Toss with 12 ounces cooked spaghetti and some torn basil.

14. Pesto Primavera Salad Toss 12 ounces cooked gemelli or penne with 4 cups sliced steamed vegetables, 1 cup diced mozzarella, 3/4 cup pesto and 1/4 cup grated Parmesan. Top with toasted sliced almonds.

15. Potato-Pesto Pasta Cook 1/2 pound cavatelli and 1/2 pound chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1/4 cup pesto and some of the cooking liquid.

16. Calamari-Pesto Pasta Make Potato-Pesto Pasta (No. 15). Saute 1 pound calamari in a skillet with olive oil, 3 to 4 minutes. Toss with the pasta.

17. Pesto Mussels Saute 4 sliced garlic cloves in a pot with olive oil until golden, 2 minutes. Add 2 pounds mussels and 1 cup white wine cover and cook until the mussels open, about 4 minutes. Stir in 3 tablespoons pesto.

18. Pesto-Clam Linguine Make Pesto Mussels (No. 17), using clams instead of mussels. Add 1/2 teaspoon red pepper flakes. Toss with linguine.

19. Pesto Green Beans Toss 1 pound steamed green beans with 3 tablespoons pesto and the juice of 1/2 lemon.

20. Pancetta-Pesto Peas Cook 4 ounces diced pancetta in a skillet with olive oil until crisp remove with a slotted spoon. Add 1 bag frozen peas and 1 cup water to the skillet simmer until tender, 10 minutes. Stir in 3 tablespoons pesto and heat through.

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Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

21. Pesto Orzo with Peas Make Pancetta-Pesto Peas (No. 20). Stir in 1 1/2 cups cooked orzo and 2 tablespoons grated Parmesan.

22. Pesto Potato Salad Cook 2 pounds quartered new potatoes in salted boiling water until tender, 10 to 15 minutes drain and cool slightly. Whisk 1 cup mayonnaise, 3 tablespoons pesto and the juice of 1 lemon toss with the potatoes and 1 cup diced celery.

23. Pesto Chicken Salad Whisk 3 tablespoons pesto with 1/4 cup each mayonnaise and sour cream. Stir in 4 cups chopped cooked chicken, 1/2 cup chopped celery and 1/4 cup each chopped red onion, walnuts and crisp bacon.

24. Pesto Egg Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each pesto and olive oil, and 1 tablespoon lemon juice. Fold in 8 chopped hard-boiled eggs, 1 cup chopped celery and 2 tablespoons minced red onion.

25. Pesto Tuna Salad Toss 2 cans drained tuna, 1 can drained chickpeas, 1/4 cup each chopped parsley, red onion and roasted red peppers, 3 tablespoons pesto and 2 tablespoons red wine vinegar.

26. Pesto Succotash Cook 5 cups corn, 1 cup sliced cherry tomatoes and 1/4 cup chopped red onion in a skillet with 1 tablespoon butter until soft, 5 minutes. Add 2 cups cooked lima beans and 1/4 cup heavy cream heat through, then stir in 2 tablespoons pesto.

27. Lemon-Pesto Dip Whisk 1/2 cup sour cream with 1/4 cup each mayonnaise, Parmesan and pesto, 2 tablespoons capers and 2 teaspoons each lemon zest and juice. Season with salt and pepper.

28. Pesto Hummus Mix 1 cup hummus with 2 tablespoons pesto. Top with chopped mint, toasted pine nuts and a dash of paprika.

29. Pesto Croutons Toss 4 cups bread cubes, 3 tablespoons pesto and 2 tablespoons olive oil. Spread on a baking sheet bake 20 minutes at 350 degrees F.

30. Pesto Panzanella Toss Pesto Croutons (No. 29) with 2 tablespoons red wine vinegar, 3 tablespoons olive oil, some chopped tomatoes and cucumber, sliced red onion and more pesto.

31. Pesto Salad Whisk 2 tablespoons champagne vinegar and 1/4 cup pesto. Toss with baby greens and serve with baguette toasts spread with goat cheese.

05_CaesarSalad_072.tif

Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

32. Pesto Caesar Salad Whisk 2 tablespoons pesto with 1/2 cup Caesar dressing. Toss with romaine and croutons top with shaved Parmesan.

33. Pesto Quesadilla Saute 1/2 cup each sliced scallions, mushrooms and zucchini with some pesto, minced jalapenos and cilantro. Brown a flour tortilla in a skillet with butter top with the vegetables, shredded muenster and another tortilla. Flip and cook.

34. Pesto Grilled Cheese Brush 2 slices rustic bread with pesto, then sandwich with sliced cheddar or provolone. Butter the outside of the bread and cook in a skillet over medium heat until golden.

35. Pesto-Tomato Soup Cook 3/4 cup chopped shallots and some fresh thyme in a pot with butter. Add 1 large can crushed tomatoes, 1 1/2 cups water and 1/2 cup cream simmer 20 minutes. Puree, then stir in 3 tablespoons pesto.

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Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

36. Pesto Steak Mix 1/4 cup pesto, 2 tablespoons white wine vinegar and 1 tablespoon hot water. Grill or broil 1 1/4 pounds skirt steak brush with the pesto.

37. Pesto Frittata Cook 1 grated zucchini in an ovenproof skillet with butter. Stir in 1/4 cup chopped parsley and 2 tablespoons each pesto and grated Parmesan. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in a 350 degrees F oven until set, 15 minutes.

38. Pesto Fried Chicken Mix 1 cup milk and 1/2 cup pesto add 3 1/2 pounds chicken pieces and soak 30 minutes. Dredge the chicken in 3 cups flour mixed with 1 teaspoon each paprika, salt and pepper. Fry in 350 degrees F vegetable oil, 12 to 15 minutes.

39. Pesto Wings Marinate 2 pounds chicken wings in 1/2 cup pesto and 1/4 cup each cider vinegar, hot sauce and honey. Roast at 425 degrees F, 40 minutes. Toss with chopped basil and mint.

40. Pesto Lamb Kebabs Skewer 1 pound cubed lamb and some red onion. Brush with a mix of 1/4 cup pesto and 1 tablespoon white wine vinegar. Marinate 1 hour, then grill.

41. Pesto Salmon Cakes Mix 1 pound cooked flaked salmon with 1 cup panko, 1/4 cup pesto, 1 egg and 1 tablespoon lemon zest. Form patties cook in an oiled skillet, 2 to 3 minutes per side. Serve with tartar sauce mixed with pesto.

42. Pesto Swordfish Mix 1/4 cup pesto with the juice of 1 lemon and 1 tablespoon hot water. Spoon over grilled or broiled swordfish.


Easy Homemade Pesto

I somehow always have extra basil on hand so I’ve found myself making pesto on a weekly basis. It’s one of the easiest things to make – with the help of a food processor – and it requires so little ingredients! Plus, having a jar of pesto in your fridge is always a life saver for those busy weeknights. All you have to do is cook up some pasta, slather on that pesto and sprinkle on some Parmesan. Done and done.

Now if you’re used to store-bought pesto, believe me when I tell you that this homemade version will change your life. It’s just so much more vibrant and fresh, and you can control exactly how runny or thick you want your pesto to be. Just be sure to add more olive oil until your desired consistency is reached.

I should also tell you that this is best made when using a food processor, not a blender. I have tried using a blender and the consistency just isn’t the same. And I know that pine nuts (also called pignolias) can be a bit pricey but one small 8-ounce bag of pine nuts will last you a lifetime. And it gives you an excuse to make more pesto for next time!


How to Make Simple Pesto&mdashPlus, Recipes That Take It Beyond Pasta

While we love tossing fragrant pesto with noodles, you'll want to try these unexpected uses for the bright basil sauce.

Pesto is the epitome of a classic Italian recipe-it&aposs a super simple sauce that highlights just a handful of very fresh, rich ingredients. While modern recipes call for throwing the half dozen ingredients in a food processor and whirring until a smooth purພ forms, traditional recipes intend for each ingredient to be finely mashed in a mortar and pestle until it becomes a paste. A basic pesto requires fresh basil leaves, garlic cloves, grated Parmigiano-Reggiano, toasted pine nuts, extra-virgin olive oil, and salt and pepper to taste. However, you can stray away from the basics by swapping out basil for other fresh greens like kale or cilantro, or replace the pine nuts with a other nuts.


How to Make Creamy Pesto Sauce

If you really love creamy pesto sauce (like I do!), it is super easy to make from this base recipe and only takes a few minutes.

Melt 3 tablespoons of butter in a pan, and add 1 tablespoon of minced garlic. When the butter is melted and the garlic is fragrant, add 1 cup of half-and-half or heavy cream and half a cup of milk.

Cook for 1 minute while stirring constantly, then add 2-3 tablespoons of this prepared pesto (depending on how strong you want the pesto flavor to be) and 1/3 cup of Parmesan cheese. Keep stirring until the cheese melts and everything is well combined.

You will want to add this directly to your pasta since it will not freeze well because of the dairy!

For a complete meal, add your creamy pesto sauce to pasta and top with chicken (rotisserie chicken makes a great shortcut!)

Looking for a super healthy shortcut?? Add your prepared pesto to a high-quality Greek yogurt and combine with warm pasta and top with chicken!


Recipes Using Pesto

Use it in Couscous Salad with Shrimp, Roasted Tomatoes and Pesto Dressing. As a condiment in a sandwich. In an omelet, a dip, with meat, in a grilled cheese….the list continues to grow. Blended with fresh ricotta and spread onto a crostini. Spread over grilled lamb chops. Dripped over perfectly ripe tomatoes….

And check out 10 Things to Do With Leftover Pesto…..Fellow pesto-fans, what do you use it on?

Like this recipe? Pin it to your favorite board on Pinterest.

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  1. Place the garlic, pine nuts, basil, and Parmesan, plus a few pinches of salt and pepper, in a food processor.
  2. Pulse until the basil is chopped.
  3. With the motor running, slowly drizzle in the olive oil until fully incorporated and a paste forms.

Eat This Tip

You know we love a versatile recipe. That way you can simply and easily alter a given recipe to suit your preferences, or better yet, give yourself a few options so as to not get bored. For adapting this pesto recipe, simply swap out the basil and pine nuts for other exciting options. Here are a few ideas: kale and walnuts, cilantro, sundried tomato—the choices are limitless!

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!


Warm Oven Brie With Pesto

Getty Images / Alison Dunn

Soft, rich Brie cheese smothered with a quick homemade pesto sauce is the type of appetizer you should only make when company is coming, or you'll end up eating the whole thing yourself!

Warm, luscious Brie cheese and creamy basil pesto melt together into a cheesy, garlicky appetizer that can be scooped up with slices of baguette. It's the perfect appetizer to serve guests before sitting down to dinner or to place on a buffet table when you want to impress.


  • 1 clove garlic, smashed and peeled
  • 2 cups loosely packed tender herbs, such as parsley, tarragon, mint, cilantro, dill, chervil, cilantro and/or basil
  • ½ cup nuts, such as walnuts, pecans or pine nuts
  • ½ cup grated Parmesan cheese or other hard aged cheese
  • ½ teaspoon salt
  • ½ cup extra-virgin olive oil

Fit metal chopping blade into food processor, close lid and turn on motor. Drop garlic through feed tube and process until finely chopped. Remove the lid and add herbs, nuts, cheese and salt. Close the lid and process until finely chopped. Scrape down the sides. Drizzle oil through the feed tube with the motor running. Continue processing until the mixture is smooth, scraping down the sides as necessary.

To make ahead: Refrigerate pesto in a sealed container or jar for up to 1 week or freeze for up to 3 months.


50 Pesto Recipes

1. Classic Basil Puree 4 cups fresh basil, 1/3 cup toasted pine nuts, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

2. Corn-Basil Puree 1 1/2 cups fresh corn, 1 cup fresh basil, 1/3 cup toasted slivered almonds, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

3. Tomato-Basil Puree 1 heaping cup cherry tomatoes, 1 cup each fresh basil and parsley, 1/3 cup toasted slivered almonds, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/3 cup olive oil. Stir in 1/2 cup grated Parmesan.

4. Sun-Dried Tomato Puree 2 cups each fresh basil and parsley, 1/3 cup each toasted pine nuts and chopped sun-dried tomatoes (not oil-packed), 1 garlic clove and 1/2 teaspoon each grated lemon zest, red pepper flakes and kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

5. Puttanesca Make Sun-Dried Tomato Pesto (No. 4), adding 6 anchovy fillets to the food processor stir in 1/3 cup roughly chopped pitted Kalamata olives.

6. Tamarind-Tomato Saute 1 chopped shallot and 1 tablespoon each chopped garlic and chopped peeled ginger in olive oil until softened. Add 1 chopped tomato, 2 tablespoons tamarind paste and 3/4 teaspoon kosher salt cook until the tomato softens. Let cool slightly, then puree with 1/4 cup each fresh mint and cilantro and 2 tablespoons each toasted cashews and cashew butter. With the machine running, gradually add 1/4 cup olive oil.

7. Vietnamese Puree 6 cups fresh mint, 2 tablespoons each chopped peeled ginger and fish sauce, 1 tablespoon brown sugar, 1 garlic clove and the grated zest and juice of 1 lime. With the machine running, gradually add 1/4 cup grapeseed oil.

Insert and Spread_ 50 Pestos

8. Thai Peanut Puree 3 cups coarsely chopped outer romaine leaves, 1 cup fresh cilantro, 1/3 cup roasted peanuts, 2 tablespoons each chopped peeled ginger and Thai sweet chili sauce, 1 garlic clove and the juice of 1 lime. With the machine running, gradually add 1/3 cup vegetable oil and 2 teaspoons toasted sesame oil.

9. BLT Cook 4 bacon slices in a skillet until crisp transfer to a paper towel–lined plate. Pour the drippings into a measuring cup and add enough olive oil to yield 1/4 cup. Puree the bacon with 3 cups chopped escarole, 1 cup fresh basil, 2 chopped sun-dried tomatoes (not oil-packed), 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add the drippings mixture. Stir in 1/2 cup grated Parmesan.

10. Tomatillo Broil 4 tomatillos (husked and rinsed), turning, until charred let cool. Puree the tomatillos with 1/3 cup each fresh cilantro and toasted pepitas, 2 garlic cloves, 1 seeded jalapeno, the grated zest and juice of 1 lime and 1 teaspoon kosher salt. With the machine running, gradually add 1/3 cup peanut oil. Stir in 1/2 cup grated Cotija cheese.

11. Artichoke Puree 1 cup each thawed frozen artichoke hearts, fresh parsley and fresh mint, 1/3 cup toasted walnuts, 1/2 teaspoon kosher salt and a few grinds of pepper. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated pecorino.

12. Truffle-Arugula Puree 4 cups baby arugula, 1/3 cup toasted pine nuts, 1 garlic clove, 1 teaspoon grated lemon zest, 1/2 teaspoon kosher salt and a few grinds of pepper. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated truffle pecorino.

13. Kale Puree 4 cups kale leaves, 1/3 cup toasted pine nuts, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

Insert and Spread_ 50 Pestos

14. Kale-Mint Puree 3 cups kale leaves, 1/2 cup each fresh parsley and mint, 1/3 cup toasted blanched almonds, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

15. Health Nut Puree 3 cups kale leaves, 1/4 cup each toasted walnuts and roasted sunflower seeds, 1 tablespoon each sesame seeds, flax seeds, chia seeds and almond butter, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil.

16. Cilantro-Pepita Puree 4 cups fresh cilantro, 1/3 cup toasted pepitas, 1 garlic clove, 1 tablespoon sliced pickled jalapenos, the grated zest and juice of 1 lime and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Cotija cheese.

17. Cilantro-Coconut Puree 4 cups fresh cilantro, 3 chopped scallions, 1/3 cup toasted cashews, 1 small seeded jalapeno, 1 garlic clove, 1 tablespoon chopped peeled ginger, the grated zest and juice of 1 lime and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/3 cup canned coconut milk.

18. Carrot Puree 1 cup chopped carrots, 1 cup fresh parsley, 1/3 cup toasted cashews, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

19. Carrot Greens Make Carrot Pesto (No. 18), replacing the parsley with 2 cups roughly chopped carrot greens and the cashews with toasted pistachios.

20. Mint-Pea Puree 1 1/2 cups thawed frozen peas, 1 cup fresh mint, 1/3 cup toasted pine nuts, the grated zest and juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

21. Mint-Pistachio Puree 2 cups each fresh mint and parsley, 1/2 cup toasted pistachios, the grated zest and juice of 1 small orange and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil.

22. Beet-Hazelnut Puree 1 cup chopped peeled roasted beets, 1/2 cup toasted blanched hazelnuts, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

23. Roasted Red Pepper Broil 1 halved seeded red bell pepper skin-side up until charred, 5 minutes. Transfer to a bowl and cover with plastic wrap let sit 10 minutes. Remove the charred skin. Puree the red pepper with 1 cup fresh basil, 1/3 cup toasted slivered almonds, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

24. White Bean–Red Pepper Broil 1 halved seeded bell pepper peel (see No. 23). Puree the red pepper with one 15-ounce can cannellini beans (drained and rinsed), 3 tablespoons toasted blanched hazelnuts, 2 garlic cloves, 2 teaspoons fresh rosemary, 1/2 teaspoon red pepper flakes and 1 teaspoon kosher salt. With the machine running, gradually add 3 tablespoons olive oil. Stir in 3 tablespoons grated Parmesan.

25. Pimiento Cheese Make Roasted Red Pepper Pesto (No. 23), replacing the basil with parsley and the almonds with toasted pecans pulse in 1 cup grated yellow cheddar instead of the Parmesan.

26. Spicy Eggplant Roast 1 small eggplant (pierced a few times) in a 400 degrees F oven until tender, 25 minutes. Let cool halve and scoop out the flesh. Puree the flesh with 3 oil-packed Calabrian chiles (stemmed), 1 small roasted red pepper (seeded), 1 cup fresh basil, 1/3 cup each toasted slivered almonds and fresh ricotta, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated pecorino.

27. Coconut Curry Fry 1 tablespoon each chopped garlic and scallions in 1/4 cup coconut oil until golden cool. Puree with 4 cups fresh cilantro, 1/4 cup cocktail peanuts, 1 teaspoon each curry powder, grated lime zest and lime juice and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup vegetable oil. Stir in 1 grated tomato.

28. Chimichurri Puree 3 cups fresh parsley, 1/4 cup fresh oregano, 3 tablespoons white wine vinegar, 3 garlic cloves, 1 chopped shallot, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. With the machine running, gradually add 1/2 cup olive oil.

29. Spicy Jerk Puree 1 cup fresh cilantro, 1/4 cup fresh thyme, 1 bunch chopped scallions, 1/2 cup chopped pineapple, 1/2 to 1 seeded Scotch bonnet chile, the grated zest and juice of 1/2 lime and 1/2 teaspoon each allspice and kosher salt. With the machine running, gradually add 1/3 cup vegetable oil.

30. Peruvian Spinach Puree 3 cups spinach, 2 cups fresh basil, 2 large jarred ajÍ amarillo peppers (Peruvian chiles), 1/4 cup each toasted pecans and chopped red onion, 1 garlic clove and 1 teaspoon kosher salt. With the machine running, gradually add 1/4 cup olive oil. Stir in 1/3 cup each crumbled queso fresco and grated Parmesan.

31. Turkish Puree 1 cup each fresh parsley and cilantro, 1/2 cup toasted walnuts, 1/4 cup each fresh tarragon, dill and chopped red onion, 1 garlic clove, 2 tablespoons pomegranate vinegar, 1 teaspoon kosher salt and a few grinds of pepper. With the machine running, gradually add 1/2 cup olive oil.

32. West African Puree 1 cup fresh cilantro, 1/2 cup each chopped scallions and roasted peanuts, 1/3 cup pumpkin puree, 1 small seeded tomato, 1 tablespoon chopped peeled ginger, 2 teaspoons each ground coriander and cider vinegar, a pinch of cayenne and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/3 cup vegetable oil.

33. Miso-Edamame Puree 1 cup thawed frozen shelled edamame, 1 chopped scallion, 1 garlic clove, 3 tablespoons miso paste, 2 tablespoons rice vinegar, 1 tablespoon sesame seeds, 1 teaspoon toasted sesame oil and 1/2 teaspoon sugar. With the machine running, gradually add 1/2 cup water.

34. Scallion-Ginger Puree 2 bunches chopped scallions, 1/4 cup each chopped peeled ginger, sesame seeds and water and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup vegetable oil.

35. Sesame-Seaweed Puree 6 toasted nori sheets, 2 chopped scallions, 2 tablespoons black sesame seeds and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/3 cup each vegetable oil and toasted sesame oil and 2 tablespoons each teriyaki sauce and water.

36. Celery Puree 2 cups roughly chopped inner celery stalks and leaves, 1 cup fresh parsley, 1/3 cup toasted slivered almonds, 2 to 4 anchovy fillets, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

37. Fennel-Pistachio Coarsely chop 1 medium fennel bulb (reserve 1 cup chopped fronds) toss with olive oil. Roast in a 400 degrees F oven until tender, 30 minutes. Let cool. Puree the roasted fennel, reserved fronds, 1/3 cup toasted pistachios, 2 tablespoons each golden raisins and capers, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

38. Herb–Brown Butter Cook 4 tablespoons butter in a skillet over medium heat until browned, about 7 minutes cool slightly. Puree 1/2 cup each fresh basil, parsley, tarragon and chopped chives, 1/4 cup toasted blanched hazelnuts, 1 shallot, 3 tablespoons capers and the browned butter. With the machine running, gradually add 1/3 cup olive oil. Pulse in 1/2 cup grated Gouda.

39. French Onion Saute 1 thinly sliced onion and 1 tablespoon fresh thyme in butter over medium heat until caramelized, 15 to 20 minutes. Let cool puree with 1 cup fresh parsley, 1 beef bouillon cube and 1 tablespoon water. With the machine running, gradually add 1/2 cup vegetable oil. Pulse in 1/2 cup grated Gruyère.

40. Olive Puree 1 cup each pitted green olives and fresh parsley, 1/3 cup toasted pistachios, 1 garlic clove, 1 tablespoon fresh rosemary and the grated zest and juice of 1 lemon. With the machine running, gradually add 1/4 cup olive oil. Stir in 1/2 cup grated Parmesan.

41. Cauliflower-Olive Puree 2 cups cauliflower florets, 1 cup fresh parsley, 1/3 cup toasted slivered almonds, 2 tablespoons each capers and chopped green olives, 1 garlic clove, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated pecorino.

42. Roasted Cauliflower Roast 2 cups cauliflower florets in a 400 degrees F oven until tender, 30 minutes cool. Make Cauliflower-Olive Pesto (No. 41), using the roasted cauliflower and pulsing in 1/4 cup crumbled goat cheese. Replace the pecorino with Parmesan.

43. Broccoli–Smoked Cheddar Blanch 2 cups broccoli florets (along with the sliced stems) in salted boiling water, 4 minutes. Drain and rinse under cold water. Puree with 1 cup fresh basil, 1/3 cup roasted sunflower seeds, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Pulse in 1/2 cup shredded smoked cheddar.

44. Broccoli Rabe Blanch 1 chopped small bunch broccoli rabe in salted boiling water, 3 minutes. Drain and rinse under cold water. Puree the broccoli rabe, 1/2 cup toasted blanched hazelnuts, 2 garlic cloves, 1 teaspoon each grated lemon zest and kosher salt and 1/2 teaspoon red pepper flakes. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

45. Roasted Garlic Put 2 heads garlic (tops cut off) on separate sheets of foil drizzle with olive oil and wrap. Roast in a 400 degrees F oven until soft, 35 minutes. Let cool slightly squeeze the garlic out of the skins. Puree 2 cups fresh basil, 1/3 cup toasted walnuts, the roasted garlic and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

46. Smoky Mushroom Saute 12 ounces sliced mixed mushrooms in 2 tablespoons olive oil until browned and tender, about 8 minutes. Season with 1 teaspoon smoked paprika and 1/2 teaspoon kosher salt. Let cool puree with 1 cup fresh parsley, 1/3 cup toasted walnuts and 1 tablespoon tomato paste. With the machine running, gradually add 1/3 cup olive oil. Stir in 1/2 cup grated Parmesan.

47. Squash–Pine Nut Process 1 cup each chopped raw kabocha or butternut squash (6 ounces) and fresh parsley, 1/3 cup toasted pine nuts, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil. Stir in 1/2 cup grated pecorino.