Two types of cheese and two types of nuts provide nuanced flavor in this time-tested pesto recipe that will add memorable flavor to so many meals. (Freezes well, too!)
The flavor of pesto is unbeatable and its uses are many. ย The only downfall of so many pestos is that they are thinned with olive oil–a lot of oil. ย As it turns out, an easy adjustment not only lightens the recipe, it makes this flavor-packed condiment even more versatile.
My simple solution to the oil overload may seem obvious: make the pesto thick, like a spread. ย If I decide to use the pesto as a sauce, say for pasta, I simply mix in some of the pasta water to thin to the desired consistency. White wine or chicken stock work well, too. ย For spreading on pizzas and sandwiches or topping chicken or fish and even tomatoes, however, I actually prefer the thicker pesto, which uses about a quarter of the oil many recipes call for.
The use of Asiago and Parmesan combined with two types of nuts adds further depth of flavor. ย I like to double the recipe and freeze in half-cup containers. ย For a quick dinner all year long, I purchase fresh pasta and use a half cup of pesto (thinned with the cooking water) for every eight ounces of pasta. ย Garnish with a few pine nuts and chopped tomatoes, if desired. ย For a heartier yet equally easy meal, top with a piece of broiled salmon or grilled chicken.
We also adore thisย Grilled Pesto Veggiewich, which is a copycat version of a much-loved restaurant sandwich. ย And if you search “pesto” on this blog, a few other family favorites will appear. ย Then scroll just past the recipe below to see a list of easy ways ratchet up flavor through the use of pesto…and feel free to add your favorite ways to enjoy this fresh-tasting spread/sauce!
Basil is multi-purpose herb in its own right, but when transformed into a fresh batch of pesto, this useful herb becomes a versatile condiment that adds incredible flavor to so many things:
- Add a spoonful of pesto to roasted or steamed veggies and toss to evenly coat
- Use as a sauce for pizza or flatbread
- Swap out the butter for pesto in your favorite garlic bread recipe
- Stir into marinara sauce or soup
- Ratchet up the flavor of a basic vinaigrette
- Use as a simple sauce on hot pasta dishes and cold pasta salads
- Substitute pesto for mayo on a variety of sandwiches
- Bake into savory breads and muffins
- Stir into eggs–omelets, scrambled eggs, frittatas, egg salad and quiche are all fair game
- Add to sour cream or yogurt-based dips, or even guacamole
- Mash into a baked potato instead of butter
- Add to tuna salad
- Flavor chicken, shrimp or your favorite flat fish, from salmon to tilapia
- Toss into cooked rice, quinoa, couscous and other grains for use in hot side dishes and cold salads
What are your favorite ways to use pesto?
Asiago Pesto Spread
Ingredients
- 1/2 cup pine nuts, toasted
- 1/2 cup walnuts, toasted
- 3/4 teaspoon kosher or sea salt and several grinds of the pepper mill
- 2 cloves garlic, minced
- 3 cups loosely packed, fresh basil
- 4 ounces Asiago cheese, grated
- 2 ounces Parmesan cheese, grated
- 1/4 cup olive oil
Instructions
- In a food processor, combine the nuts, salt, pepper, garlic, basil and cheeses. Pulse until finely chopped, keeping just a bit of texture.
- With the food processor running, add the olive oil in a steady stream. Process until well blended.
- Place the pesto in a jar and store in the refrigerator for up to one week. Or pack in smaller freezer-safe containers and freeze for future use.
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