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Serves
about 3/4 cups per pesto
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
Ingredients
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2
roasted red bell pepper
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1/3 cup
toasted walnuts
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2-3
roasted gloves of garlic (or just one if you don't want to roast garlic)
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1.5 ounces
Pecorino cheese
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1/2 teaspoon
salt
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2
stems of tarragon (use only the leaves)
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1/4 cup
olive oil
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3 cups
fresh baby spinach leaves
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2
small cloves of garlic
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1.5 ounces
Parmesan cheese
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3 tablespoons
toasted pine nuts
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1/4 teaspoon
salt
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zest from half small lemon
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1/3 cup
olive oil
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1/2 cup
roasted hazelnuts
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1
clove of garlic
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2.5 ounces
Ricotta Salata
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1/4 teaspoon
salt
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1/8 teaspoon
fresh grated nutmeg
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1/3 cup
olive oil
Directions
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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.
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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.
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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.
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