HOW TO MAKE THE PERFECT PESTO

Whether you’re spreading it, pouring it, drizzling it or using it as a dip, pesto is a wonderful flavour enhancer. Yet you don’t have to stick with the tried and true recipes. The beauty of pesto is that you can mix and match to make a sauce that is truly

STEP 1: CHOOSE YOUR BASE Some purists say basil is a must for your pesto base, but don’t be afraid to try something deliciously different. BASIL

Basil, the heart of this delightful sauce, brings a fragrant and herbaceous flavour that encapsulates the essence of summer.

KALE

Swap out traditional basil for kale to create a pesto with a more robust and earthy flavour. Perfect for a topping on wild rice.

CORIANDER

Why not try coriander in place of basil, giving the pesto a herby, fresh and vibrant taste along with a hint of citrus.

SUN-DRIED TOMATO

Made with sun-dried tomatoes, red bell peppers, or roasted red pepper, it has a sweeter profile compared to traditional pesto.

STEP 2: ADD A NUT

Crunch time! There are many tasty options for swapping out the traditional pine nuts in your pesto.

PINE NUTS

Pine nuts are the traditional choice and offer a mild, slightly sweet, and buttery flavour. They are often used in classic basil pesto.

WALNUTS

Walnuts have a earthy flavour and can add a nutty richness to your pesto. They pair well with herbs like basil, as well as with spinach or kale.

MACADAMIA NUTS

When used in pesto, macadamia nuts can add a rich and creamy texture, making your sauce even more luscious.

PISTACHIOS

They add a vibrant green colour and a sweet, nutty taste. They work well in traditional & non-traditional pesto flavours.

STEP 3: OIL The oil you choose has a big effect on the taste of your pesto. Dial up your desired flavours accordingly. LIGHT OLIVE OIL

If you prefer a milder olive oil flavour, you can use light olive oil, which has a more neutral taste compared to extra virgin olive oil.

EXTRA VIRGIN OLIVE OIL

This is the most commonly used oil for making pesto. It imparts a robust, fruity, and peppery flavour.

AVOCADO OIL

Avocado oil has a mild and buttery flavour, which can work well in pesto and also provides heart-healthy monounsaturated fats.

GRAPESEED OIL

This is a neutral oil that won’t overpower the other ingredients, making it a good choice if you want to focus on the herbal and nutty flavours.

STEP 4: PICK YOUR CITRUS Your citrus will deliver that unmistakable tang and fruity notes to your pesto. LEMON

Lemon zest and juice are often used for a fresh, tangy kick. Lemon pairs well with a variety of herbs and brightens the overall flavour.

LIME

Lime zest and juice can give a citrusy, slightly tart element. It works very well in pesto with a more tropical or Southwestern influence.

ORANGE

Orange zest and juice can add a sweeter and fruity note to your pesto. It’s a good choice if you’re after a milder, citrusy flavour.

GRAPEFRUIT

For something a little different, grapefruit zest and juice can be used for a bolder and more exotic citrus flavour in your pesto.

STEP 5: CHEESE Sweet or savoury? Hard or creamy? The choice is yours. PARMESAN CHEESE

The classic choice for traditional basil pesto is Parmesan. It adds a salty and nutty flavour to the sauce.

PECORINO ROMANO

This hard, salty cheese can be used interchangeably with Parmesan or combined with it for a unique flavour.

FETA CHEESE

It can be used to create a creamy and tangy pesto. Great for a Mediterraneaninspired pesto.

NUTRITIONAL YEAST

If you’re looking for a dairy-free or vegan option, nutritional yeast tastes naturally cheesy.