Pesto is a culinary delight that has taken the world by storm with its diverse range of flavors and health benefits. It is a sauce that originated in Italy and is typically made using basil, garlic, pine nuts, and Parmesan cheese, blended with olive oil. But, did you know that there are plenty of different variations of pesto sauce that you can try? Let’s dive into some of the most exciting pesto recipes you must try.
Zucchini Noodles with Creamy Avocado Pesto
This dish is perfect if you are looking for a healthier, low-carb option. The creamy avocado pesto sauce comes together beautifully and is packed with flavor. You can easily make this dish in under 30 minutes and is a great option for a quick lunch or dinner meal.
Ingredients:
- 2 large zucchinis, spiralized or julienned
- 1 ripe avocado
- 1/2 cup fresh basil leaves, plus extra for garnishing
- 2-3 tablespoons fresh lemon juice
- 3 cloves garlic
- 1/4 cup pine nuts, toasted
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- In a blender, combine the avocado, basil, lemon juice, garlic, pine nuts, olive oil, salt, and pepper. Blend until smooth and creamy.
- In a large saucepan, heat olive oil over medium-high heat until hot. Add the zucchini noodles and sauté for 2-3 minutes or until slightly softened.
- Remove from heat and toss the zucchini noodles with the avocado pesto sauce.
- Serve hot and garnish with fresh basil leaves.
Alternative Pesto sauce
If you’re someone who loves experimenting with flavors and ingredients then, this alternative pesto recipe is perfect for you! This recipe incorporates arugula leaves, giving it a spicy twist. The sauce pairs well with pasta or as a pizza topping, and it’s a great option for those who are lactose intolerant.
Ingredients:
- 2 cups arugula leaves, washed and dried
- 1/2 cup almonds, toasted
- 2 cloves garlic
- 1/2 cup olive oil
- 1/4 cup grated parmesan cheese (optional)
- Salt and pepper to taste
Instructions:
- In a food processor or blender, combine the arugula, garlic, almonds, salt, and pepper. Pulse until finely chopped.
- Slowly pour in the olive oil while the food processor or blender is running. Continue to process until the mixture is smooth.
- Add the optional grated Parmesan cheese and pulse until just combined.
- Use the pesto sauce immediately or store it in an airtight container in the refrigerator for up to 1 week.
Whether you’re in the mood for a classic pesto or something a little different, these recipes will surely hit the spot. Each one is easy to make and packed with flavor, perfect for a quick lunch or dinner. Give it a try and let your taste buds do the talking!
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