Three Pesto Recipes with Extra Virgin Olive Oil

When you say pesto, most people think of Pesto alla Genovese. It’s a classic Italian sauce – made with fresh basil, pinenuts, garlic and extra virgin olive oil. But we look at that as just a starting point. There is no limit to the customized variations of pesto you can make in your kitchen.

We’d like to share three of our favorite pesto recipes with you. In the first, we’ve used our briny California Queen Olives instead of the usual nuts. With extra garlic and a healthy glug of Extra Virgin Olive Oil, this heart-healthy sauce is delicious stirred into hot pasta or served with crusty bread. Our second recipe uses tangy sun-dried tomatoes and classic pinenuts for a deeply flavored red sauce. And finally, our bright pistachio pesto uses the iconic green nut along with fresh parsley and lemon juice.

The method to each of these is the same. Pulse in a food processor, adding more oil as needed to make a smooth sauce. Season to taste with salt and pepper and then you’re good to go. We hope you enjoy these recipes using our certified Extra Virgin Olive Oil.

California Queen Green Olive Pesto

1 cup California Queen Olives

1 cup packed parsley leaves

2 tablespoons fresh oregano leaves

2 garlic cloves, peeled

1 tablespoon apple cider vinegar

1/2 cup Olinda Extra Virgin Olive Oil, plus more as needed

Sun-Dried Tomato Pesto

1/4 cup toasted pinenuts

1 cup oil-packed sun-dried tomatoes

1 cup packed parsley leaves

1 garlic clove, peeled

1/2 cup Olinda Extra Virgin Olive Oil, plus more as needed

 

Pistachio Parsley Pesto

1/3 cup roasted, shelled pistachios

2 cups packed parsley leaves

1 garlic clove, peeled

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1/2 cup Olinda Extra Virgin Olive Oil, plus more as needed

1/4 cup grated Parmigiano Reggiano cheese

 

Whether you serve your pesto with pasta, bread or stirred into soup, you’ll love trying out all three of these unique pesto recipes!