Pestos …..Pestos….and more Pestos

Pesto is a remarkable and easy sauce for pastas, bruschettas, and creative appetizers.

They are also a wonderful way to use herbs, basils and other greens that fill your garden or are irresistible to purchase at the Farmer’s Markets. Ahhh, the sensual scents of fresh herbs. Here are 3 delicious and easy pestos for you to enjoy.

CLASSIC BASIL PESTO

3 Cups Fresh Basil Leaves

1/2 Cup toasted Pine Nuts

2 TBSP grated Romano or Pecorino Cheese

2 TBSP grated Parmesan Cheese

2 Cloves Garlic, chopped

1 Cup Winterhill Extra-Virgin Olive Oil

Salt and Freshly Ground Pepper to taste

Puree basil leaves, pine nuts, cheeses and garlic in a blender or food processor. While the machine is still running , drizzle the olive oil slowly into the machine, adding more oil if necessary until you get a smooth consistency. Add salt and pepper to taste. Makes about 1 1/4 cups of Pesto.

NONIES HERB PESTO

2 Tbsp fresh Rosemary leaves chopped

1/4 Cup chopped fresh chives

2 Tbsp chopped fresh thyme

1/2 Cup fresh sage leaves

2 Cups fresh parsley leaves

1 Clove garlic, chopped

dash of hot red pepper flakes

1 Cup Winterhill Extra-Virgin Olive Oil

Salt & Pepper to taste

Place all of the herbs and garlic in a blender or food processor. Add a dash of hot red pepper flakes and puree. Be very conservative with the hot red pepper flakes. Best to add more later if you want it “hotter”. Puree. While the machine is running slowly drizzle in the olive oil adding more if needed to create a smooth consistency. Add salt & pepper to taste. Makes about 1 1/4 Cups.

NANA SEVERINO’S SPINACH/WALNUT PESTO

4 Cups uncooked spinach, washed thoroughly

1 Cup fresh basil leaves

1/4 cup walnuts

1-2 cloves garlic

1/2 to 3/4 Cup Winterhill Extra-virgin Olive Oil

1/4 Cup grated Romano or Parmesan Cheese

Remove the stems from the spinach and blanch the leaves in boiling water until wilted. Drain and squeeze out as much of the water as you can. A colander is good for draining. Put the drained spinach, basil, walnuts and garlic into a food processor or blender. Process until you get a paste. While machine is running slowly drizzle a steady stream of olive oil until you get a smooth consistency. Take the mixture out of the food processor or blender .