Pasta and pesto is one of those go-to meals when you need to whip something up in minutes rather than hours. Before I went zero waste, I’d make my own pesto sometimes, but I’d also buy those “convenient” jars.
No more! Being zero waste means I avoid buying jars of anything. Pesto is such an easy DIY, and so delicious, that there’s no reason not to make it.
Once you begin making your own pesto, honestly, there is no going back. It’s so fresh and so much tastier, and you can control how much oil and salt you are adding. Plus of course… zero waste!
Vegan recipes use nuts and/or nutritional yeast in place of the parmesan. Nutritional yeast (sometimes called nooch) is a deactivated yeast typically sold as yellow flakes or a powder. It’s most commonly found at health food stores or bulk stores with a health focus (I get mine from The Source Bulk Foods).
If you are vegan but can’t find nutritional yeast, you can omit – the recipes will still taste good, just not quite as cheesy. The nuts will add some of the texture and flavour. If you’re not vegan, you can simply use parmesan where I’ve suggested to use nutritional yeast.
I use a food processor to make pesto. A pestle and mortar will also work, but requires more effort and patience. A herb chopper attachment on a stick blender should work too, but be careful not to overheat the motor, especially when chopping nuts.
Italians look away now! Some pesto tips for non-Italians
Italians take their culinary heritage very seriously, and some of the suggestions I’m going to make here will be considered sacrilege by Italians. But if you’re not Italian, and are happy to be flexible with your ingredients in order to keep them local, use less packaging or make them more budget-friendly, here’s some tips.
Don’t feel limited by pine nuts. Although they are the traditional nut of pesto, plenty of others will work well too. Macadamias, almonds, cashews and brazil nuts all make great pesto. If you’re allergic to nuts or prefer a budget option, sunflower and pumpkin seeds will work too.
If you’d like to give your pesto a health boost, consider omitting some of the oil and adding avocado instead. Pesto with avocado won’t keep as well, and is more sensitive to cooking than regular pesto, but it’s a healthier choice. I always use avocado in my carrot top pesto.
Finally, experiment with mixing up your greens! Generally I stick to one herb which gives the signature flavour, but often add in small amounts of other leafy greens if I have them to hand. Don’t be afraid to add a little spinach or kale to your basil, or blend in a few beetroot leaves or wilted lettuce.
Regular (Plant-Based) Basil Pesto
I add avocado to my basil pesto to make it more nutritious and less oily. If that seems strange to you, omit the avocado and add olive oil to taste. I’d start with 1/4 – 1/2 cup and go from there. If you’re mixing with pasta, add more oil. If you’re using as a spread, dip or marinade, less oil will make a thicker, more spreadable paste.
Ingredients:
3 cups / 3 large handfuls basil
1/3 cup cashew nuts
3 tbsp pine nuts / 9 brazil nuts
2 tbsp olive oil
1 large garlic clove
Juice of half a lemon
(1/3 cup nutritional yeast – optional)
Method:
Chop the pine nuts / brazil nuts (or blend in a food processor) until they resemble coarse breadbrumbs, and set aside. Do the same with the cashews.
Chop the garlic, then add the basil leaves and blend until fine. Add oil, lemon juice and blend again. Add cashews and blend to combine. Add brazils and nutritional yeast, if using, and stir to combine.
Add more oil to taste if required.
Notes:
Basil pesto has a tendency to discolour, and the lemon juice helps stop this. If not using immediately, store in a jar and pour olive oil on the top to create a seal, and store in the fridge and use within 5 days. Pesto can also be frozen.
Carrot Top Pesto
Carrot tops make great pesto. Carrot tops are slightly bitter, so I blend with 1/3 basil to keep the traditional pesto flavour.
Ingredients:
2 cups / 2 large handfuls carrot tops
1 cup / 1 large handful basil
1/3 cup cashew nuts
9 brazil nuts
2 tbsp olive oil
1 large garlic clove
1/2 avocado
(1/3 cup nutritional yeast – optional)
Method:
Chop the brazil nuts (or blend in a food processor) until they resemble coarse breadbrumbs, and set aside. Do the same with the cashews.
Chop the garlic, then add the basil leaves and carrot tops and blend until fine. Add oil and blend again. Add cashews and blend to combine. Add the brazil nuts and nutritional yeast, if using, and stir to combine.
Add more oil to taste if required.
Store in a glass jar in the fridge, and use within 5 days. Can be frozen.
Parsley and Walnut Pesto
Unlike basil pesto, parsley pesto does not discolour, making it a better option for dips.
Ingredients:
3 cups flat leaf / Italian parsley
1 cup walnuts
1 cup olive oil
3 cloves garlic
3 tbsp nutritional yeast
Makes 1 jar.
Method:
Chop the garlic, then add together with parsley and blend. Add walnuts and blitz, then add oil and combine. Finally, add nutritional yeast and stir through.
Store in a glass jar in the fridge, and use within 5 days. Can be frozen.
Coriander and Cashew Pesto
Coriander pesto has a distinctive Thai flavour and is recommended for rice or rice pasta rather than regular pasta. It is also great with vegetables (such as pumpkin, potatoes or mixed with stir-fried vegetables).
Ingredients:
4 cups coriander
1.5 cups cashew nuts
3/4 cup macadamia oil (or other flavourless oil)
1 – 2 cloves garlic
Method:
Chop the garlic, then add the coriander and blend to make a paste. Add the cashews and blitz to combine. Finally, add oil until you reach the consistency required.
Store in a glass jar in the fridge, and use within 5 days. Can be frozen.
Ideas for Using Pesto:
As much as pesto and pasta is a go-to meal, there are plenty more options with pesto.
Here’s a few ideas to get you started:
- Pesto stuffed mushrooms. Remove the stalks of button or field mushrooms, place upturned on a baking tray and add a blob of pesto to the mushrooms. Top with breadcrumbs if you’d like a little extra crunch, and bake in the oven at a medium heat for 15-20 minutes until cooked.
- Pesto pumpkin/squash. Thinly slice pumpkin or squash into wedges 1cm – 2 cm thick, and lay flat on a baking tray. Spread pesto on the side that is facing up, and bake in the oven for 20 minutes until cooked.
- Pesto potatoes. Boil or roast some potatoes, place in a bowl and allow to cool, then stir pesto through.
- Pesto dip. A classier version of “just eat outta the jar with a spoon”. Chop up veggies (carrot, cucumber, capsicum) or use crackers and dip them into the pesto. Mmm.
- Pesto spread on toast and topped with mushrooms and/or tomatoes.Pesto is a great spread and combines very well with mushrooms, tomatoes or sauteed greens. Delicious on toast.
Now I’d love to hear from you! What is your favourite pesto recipe? What are you best recipes for using pesto once you’ve made it? Any flavour combinations you’ve tried that were a total disaster? Please share your thoughts in the comments below!
428 Shares
