Best Summer Pesto Sauces
There are not many things in this world that are better than a nice plate of spaghetti with home made pesto, but did you know that the classical basil pesto is only one of many pesto types out there? In Italy pesto types vary by region, the pesto we all know is Pesto alla Genovese and comes from Genova but there are many variations such as the Pesto alla Trapanese which comes from Trapani in Sicily where they like to also add cooked almonds.
Many people also think that pesto = sauce and the biggest difference lies in the fact that pesto is typically made and crunched with a pestle (see image below). If you do not own a pestle you can definitely make pesto sauce with a mixer but the traditional recipe calls for a pestle and some hand work :) Pesto is usually also made with raw ingredients and are not heated up (you always add the pesto to the pasta on the plate and don’t heat it in the pan) which is another difference to sauces.
Below you will find some of my favorite pesto recipes, they are not only super easy to make but also extremely versatile. You can use them for your pasta, on meat/ fish dishes, to make lasagne, to make bruschette or even as a pizza base.
1) Pesto alla Genovese (the classic pesto) Ingredients for 500 gr of pasta (2/3 people):
Basil - 50 gr (the leaves should be small) the quality of your pesto will greatly depend on the quality of the basil you purchase. Make sure it has a nice smell and looks fresh
Extra Virgin Olive Oil - 150 gr (you can always add some if you feel like the pesto is too thick)
Parmigiano Reggiano - 6 Tbs (grated) I definitely recommend buying a good piece of Parmigiano and grating it yourself
Pecorino Cheese - 2 Tbs (if you don’t want to buy pecorino just for the pesto you can add a bit more Parmigiano instead)
Pine Nuts - 1 Tbs - this is a very important ingredient in this pesto
Garlic - 2 Cloves
Salt - a sprinkle
The original way of making the pesto genovese is to start crushing the garlic and salt in a mortar (made of marble preferably). You then add the pine nuts and keep crushing everything with the pestle until you have a creamy consistency. You the add the basil and slowly add in the olive oil as well, finishing with the pecorino and parmigano. This way of making pesto will definitely give you the creamiest results and it is the recipe that is closest to tradition. Since not everyone has a mortar and pestle at home you can also use the “easy” way of putting everything into the mixer and voilà your pesto is ready to be served.
2) Pesto di Rucola (Rocket Pesto) Ingredients for 500 gr of pasta (2/3 people):
Rocket Salad - 100 gr
Extra Virgin Olive Oil - 150 gr (you can always add some if you feel like the pesto is too thick)
Pine Nuts - 1 Tbs - this is a very important ingredient in this pesto
Parmigiano Reggiano - 6 Tbs (grated) I definitely recommend buying a good piece of Parmigiano and grating it yourself
Pecorino Cheese - 2 Tbs (if you don’t want to buy pecorino just for the pesto you can add a bit more Parmigiano instead)
Garlic - one clove
Salt - sprinkle
Super easy - make sure you wash the rocket salad really well and dry it with kitchen paper. Then add all the ingredients into the mixer, mix and voilà - your rocket pesto is ready to be served.
3) Pesto ai Pomodori Secchi (Dry Tomato Pesto) Ingredients for 500 gr of pasta (2/3 people):
Dry Tomatoes in olive oil - 400 gr
Pine Nuts - 1 Tbs - this is a very important ingredient in this pesto
Basil - 20 gr (the leaves should be small) the quality of your pesto will greatly depend on the quality of the basil you purchase. Make sure it has a nice smell and looks fresh
Peeled almonds (no skin) - 20 gr
Again very easy - Add all the ingredients into the mixer, mix and voilà - your dry tomato pesto is ready to be served. You should not have to add olive oil as the dry tomatoes already have enough on them.
4) Pesto di Noci (Walnut Pesto) Ingredients for 500 gr of pasta (2/3 people):
Walnuts - 160 gr
Extra Virgin Olive Oil - 70 gr (you can always add some if you feel like the pesto is too thick)
Garlic - one clove
Pine Nuts - 1 Tbs - this is a very important ingredient in this pesto
Parmigiano Reggiano - 4 Tbs (grated) I definitely recommend buying a good piece of Parmigiano and grating it yourself
Whole Milk - 160 gr
Marjoram - 4 gr
Crumb Bread - 30 gr
This pesto is a little bit harder to make. First you will have to cook the walnuts for 5 min (in order for the skin to remove quicker and better). Then drain them and put them aside to cool. Then mix the bread with the milk and make sure the bread really absorbes all the milk. Place all the ingredients in a mixer and mix! Your walnut pesto is ready to be served - if you notice that it’s too thick you can add a bit of milk.
