I have made pesto (with cheese and olive oil, don't seem to need pine nuts) with everything including carrot tops, kale, zucchini and fennel. In my view, it depends on the flavor profile you want. Have also mixed basil with all of the above.
You can make pesto with pretty much any herb or vegetable you want. "Pesto" is the Italian word for pounded.Use any combination that sounds (and tastes) good to you!
Of course.
Some purists will call it another name, but the spine of the dish - herbs, garlic, olive oil, nuts, cheese - can be the same with many variations.
If you're using it for Asian meals, you can add some lemon grass or use it instead of garlic.
If for Mexican or other Latin food, consider adding some chiles and using a Mexican cheese.
Thank you Nancy! I am a beginner cook (I'm in highschool, we have the day off) and am making a penne pasta with chicken, artichoke, olives, tomatoes and am going to make that pesto! Thanks again!
Hans - wonderful...glad to help...hope the dish turns out well! When you have time, have a look around the web - there are pestos from four types of nuts, from different herbs (parsley, sorrel, arugula), different cheeses (roman, cotija, ricotta) and then different herbs or spices to complement them.
11 Comments
Some purists will call it another name, but the spine of the dish - herbs, garlic, olive oil, nuts, cheese - can be the same with many variations.
If you're using it for Asian meals, you can add some lemon grass or use it instead of garlic.
If for Mexican or other Latin food, consider adding some chiles and using a Mexican cheese.
There is a picture on that.