Pesto

What is pesto other than an oil-based sauce blended with aromatics, cheese and nuts? It’s such a versatile spread, serve these three with your choice of meat, pasta or veg. Add some extra oil and vinegar, and it would become a salad dressing. It keeps well too, store in an airtight container. Leave a little room between the pesto and the lid and cover with Extra Virgin Olive Oil to seal and chill in the fridge for up to one month.

Ingredients

Walnut Pesto

1 1/2 cup Walnuts, Toasted and Cooled

4 EMMA Anchovy Fillets

1 tsp EMMA White Wine Vinegar

1/4 cup EMMA Marinated Garlic

1/4 cup EMMA Marinated Garlic

100 mL EMMA Grapeseed Oil

50 mL EMMA Extra Virgin Olive Oil

1 tsp Dijon Mustard

1/4 cup EMMA Romano Cheese, Grated

Salt & Pepper

Pistachio Pesto

2 cup Fresh Basil, Washed and Dried

1 cup Shelled Pistachios, Toasted and Cooled

1/4 cup EMMA Marinated Garlic Cloves

1/2 cup EMMA Romano Cheese, Grated

100 mL EMMA Grapeseed Oil

50 mL EMMA Extra Virgin Olive Oil

1 tbsp EMMA White Wine Vinegar

Salt & Pepper

Red Pesto

1 cup Blanched Almonds, Toasted and Cooled

1/4 cup EMMA Sundried Tomatoes

1/2 cup EMMA Marinated Garlic Cloves

1/2 cup EMMA Romano Cheese, Grated

1/2 cup EMMA Roasted Red Pepper

1 tbsp EMMA White Wine Vinegar

Salt & Pepper

Directions

  1. In a food processor, pulse the nuts until finely chopped.

  2. Add the rest of the ingredients to the food processor and blend until fully incorporated.

  3. Taste and adjust seasoning.

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