Pesto Change-O
Disclaimer: All of the opinions expressed below are my own opinions based on my own experiences.
Super versatile, pesto can take any dish up a notch. Pesto, Change-O! (I couldn’t help myself.) But seriously, when I’m feeling less than motivated to “cook” a meal, I grab a few cubes of pesto from my freezer and let them thaw. From there I can throw them on pasta with some raw veggies like tomatoes and spinach, use it as a base for a pizza, or toss it on some potatoes. The combinations are endless and I’m not gonna lie, I feel a little fancy and a bit of a culinary genius when I pull these quick and savory meals together.
Since it freezes well, you can have delicious pesto all year long. Over the years I’ve tried a variety of pesto variations but since leaning into more of a plant based diet I found the pesto recipes are just simpler and equally delectable. (My meat eating family agrees.) Below are some simple tips I use when making pesto. You’ll also find 3 recipes I’ve rated with 5 star reviews complete with the substitutions I make to accommodate my dietary needs.
My Pesto Tips
Greens- Since spinach is a staple in my refrigerator, I often use it as a base for my pestos. You can get creative with other greens like kale or arugula.
Basil- I often buy what’s available when it comes to basil. Whether it’s a plant or a larger package of basil, I use this as a taking off point to determine the additional greens, like spinach, I’ll need to add to a batch.
Pine nuts- Traditional pestos call for pine nuts but you can swap them for walnuts or pecans to give a cheesy flavor. (I don’t like nutritional yeast so I won’t use a recipe if it calls for it.)
Double batch- Not that any of these recipes take too long to make BUT if I’m going through the effort to make them I almost always do a double batch so I can use some now and freeze some for later. I freeze mine in ice cube trays then store them in a ziplock bag.
Mix ins- Take your pesto to the next level with roasted red peppers or sun dried tomatoes.
1) Eating by Elaine Easy 5 Minute Vegan Pesto
(Be sure to click the link for original recipe)
This recipe seems to have a traditional pesto taste while being vegan. My Italian, non-plant based eating husband is impressed by this pesto every time I make it. He always asks how does it have a cheesy flavor with no cheese. For a quick dinner I’ll put this pesto over pasta with some cherry tomatoes. A favorite side dish in our house is boiled yellow potatoes with this pesto over top as it pairs so nicely with almost any protein.
My adaptations:
Measure out the basil I have first. Typically I have 1 to 1.5 cups of loosely packed basil. From there I measure out the spinach. Usually about 2 cups. The goal for this recipe is to have 3 cups of greens and basil combined. I’ve used pine nuts if I have them but typically I use pecans because I always have them on hand. I do follow the suggested amounts of garlic, salt and lemon. Using the full ½ cup of oil definitely gives it an authentic taste. I’ve cut back on the oil I use lately so ¼ cup oil with additional water is the direction I go. (No one in my house notices the change.) I do recommend using a food processor for this recipe. I really like the consistency of the pesto using this method.
2) Megan Gilmore Oil-Free Arugula Pesto (Vegan)
(Be sure to click the link for original recipe)
This pesto has a chunkier texture to it which I love for using as a base for pizza and a dip for anything from bread to homemade fries. Although no oil, this pesto still is packed with amazing pesto flavor.
Adaptations: I have subbed spinach for the arugula and really like the result. Pecans are a great substitution for the walnuts.
I do recommend a food processor for this pesto. I’ve used my VitaMix in the past and it just doesn’t break up the ingredients enough. The blender seemed to work best when I double batch the recipe and had more ingredients to blend which also left the pesto smooth instead of chunky.
3) Megan Gilmore Pesto Salad Dressing
(Be sure to click the link for original recipe)
My daughter loves to dip things in a concoction of her own homemade Italian dressing that uses a good bit of red wine vinegar. I found this dressing thinking it might get her to eat more greens. She loved the result but didn’t know that I opted to not use vinegar for the base. This dressing was a hit with everyone. Strong pesto flavor but definitely thinner like a dressing. I was impressed by the flavor every time I used it. It worked well as the base on a veggie sandwich (use thicker bread to absorb the liquid), salad dressing and I even drizzled some on a baked sweet potato, YUM.
Adaptations: I cut back the oil to 1/4 cup plus 2 tablespoons, then 2 tablespoons of water. In place of the vinegar I doubled the lemon to 2 tablespoons. In place of the Parmesan cheese I used 1/4 pecans. I did do the full teaspoon of salt but recommend starting with 1/2 teaspoon first. In place of ground black pepper, I did a few grinds of fresh cracked pepper.
The blender worked well with this recipe. There was enough liquid to break down the pecans. It wasn’t completely smooth, so some small chunks of pecan. I would still make it the way I’ve listed above.
So how do you plan to use your next batch of pesto? I’d love to hear from you. Drop a comment below.
Stay U,