Pesto Trilogy in Christmas Colors

By • December 11, 2009 • 2 Comments

13 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I love pesto, I think it elevates anything you add it to. So why not elevates the holidays with three of them? These not just tasty, but fit to your Christmas decoration - in red (roasted red peppers and walnuts), green (spinach and pine nuts) and white (or naked with hazelnuts and Ricotta Salata). These make for a really memorable gift. And also they can surely elevate Hanukkah by putting them on top of potato latkes or mixing them in.
Cordelia

Serves about 3/4 cups per pesto

  • 2 roasted red bell pepper
  • 1/3 cup toasted walnuts
  • 2-3 roasted gloves of garlic (or just one if you don't want to roast garlic)
  • 1.5 ounces Pecorino cheese
  • 1/2 teaspoon salt
  • 2 stems of tarragon (use only the leaves)
  • 1/4 cup olive oil
  • 3 cups fresh baby spinach leaves
  • 2 small cloves of garlic
  • 1.5 ounces Parmesan cheese
  • 3 tablespoons toasted pine nuts
  • 1/4 teaspoon salt
  • zest from half small lemon
  • 1/3 cup olive oil
  • 1/2 cup roasted hazelnuts
  • 1 clove of garlic
  • 2.5 ounces Ricotta Salata
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh grated nutmeg
  • 1/3 cup olive oil
  1. Make the roasted red pepper pesto: put the walnuts and 2 cloves of roasted garlic in the food processor and process for 20 seconds until chopped well. Cut the Pecorino cheese to cubes and chopped the peppers a bit and add the cheese, peppers, tarragon leaves and salt to the food processor. Process for few more seconds until mixed well and looks like chunky paste. add 1/4 cup of olive oil and mix again for 5 seconds. if it looks too dry you can add a bit more oil.
  2. Make the spinach pesto: put the pine nuts and 2 cloves of garlic in the food processor and process for few seconds until chopped well. Add the spinach and process for few more seconds until mixed well. cut the Parmesan cheese to cubes, add to the food processor and process for 20-30 seconds until looks like a chunky paste. Add 1/3 cup of olive oil, salt and lemon zest and mix again for a few seconds until incorporated. if it looks too dry you can add a bit more oil.
  3. Make the naked hazelnut pesto: put the hazelnuts and clove of garlic in the food processor and process for few seconds until chopped well. Cut the Ricotta cheese to cubes, add to the food processor and process for 20-30 seconds until looks like a chunky paste. Add 1/3 cup of olive oil, salt and nutmeg and mix again for a few seconds until incorporated. if it looks too dry you can add a bit more oil.
Jump to Comments (2)

Tags: breakfast, brunch, Easy, Holidays, nuts, pepper, pesto, spinach, spreads

Comments (2) Questions (0)

Default-small
Default-small
0005_copy

about 5 years ago Maria Teresa Jorge

Wow, I was just about to poast 2 pesto sauces. Yours look very good indeed so I will look forward to see all the votes on yours. Good luck.

Gizma_and_frou_frou

about 5 years ago Cordelia

Thanks Maria. Knowing your recipes I am sure yours are fabulous as much!