Pestos are easy to make, freeze well, and a great way to bring an added layer of nutrition and flavor to a meal. We recently looked at some more traditional flavor combinations. But why limit yourself? Here are some slightly more unusual offerings.
The range of pesto possibilities is vast. Parsley is readily available year round.
Cilantro pesto obviously compliments proteins and other Mexican/mediterranean flavor combinations. If you’re a cilantro fan, here are some ideas:
Grilled Shrimp and Cilantro Pesto Pizza From Bobby Flay
Spinach is much milder than arugula or kale and also makes a wonderful pesto sauce. You can combine it with stronger flavors or use it as the primary ingredient.
Finally, just for some fun and creativity, have you ever considered a mint pesto? It would be great on a raw pea salad, or with grass fed lamb (if you eat red meat).
With almonds and feta:
Swiss Chard Pesto
Thai Basil Pesto
The other evening I had some thai basil that needed to be used. Pesto came to mind as a way to use up these wonderfully fragrant leaves. Searching the web for ideas, I came across the recipe below. Some of these ingredients may not be familiar to you, but this is one killer pesto if you like a dash of asian in your soup, quinoa, sandwich or pasta!