Pesto – 4 Ways

Advanced Plan & Core Plan

Servings vary depending on use.
Pesto is very versatile and can be used to top eggs, whole grain pasta, quinoa or brown rice, chicken, fish, beef, burgers, sandwiches, soups, salad dressings, etc.  Feel free to get creative with the ingredients and make your own version of pesto.

Pesto can also be frozen into individual servings by using a bpa free ice cube tray.
Basil Pesto
4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted until golden and cooled (watch closely and stir a few times) or walnuts
1/2 cup freshly grated Parmesan cheese
2 large garlic cloves, minced or pressed
1/4 cup plus 3 tablespoons extra-virgin olive oil
sea salt and black pepper to taste
optional, 1/2 teaspoon chili powder

For spicy basil pesto add 1/2 tsp crushed red pepper

Place the basil in a food processor. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Parmesan cheese, garlic, chili powder(if using), and remaining oil. Continue to blend until smooth.

Arugula Pesto

1 cups arugula (packed)
1/2 cup raw almonds or walnuts
1 tablespoon lemon juice
1 tablespoon lemon zest
2-3 tablespoons olive oil
sea salt and black pepper to taste

Place arugula almonds, lemon juice, lemon zest and 1 tablespoon of the oil and pulse until blended into a paste.  Add the rest of the oil along with the salt and pepper.

Roasted Red Pepper Pesto or Sun-Dried Tomato Pesto

3 tablespoons pine nuts, roasted
2 cups sliced roasted red peppers or 12 sun dried tomatoes, chopped
1/2 cup packed fresh basil leaves
2 cloves garlic
2 tablespoons grated Parmesan cheese
2-3 tablespoons olive oil
Salt and freshly ground black pepper to taste

Spicy Option:  1/4 – 1/2 tsp crushed red pepper

Place the pine nuts red peppers, basil, garlic, parmesan cheese and 2 tablespoons of the oil in a food processor. Process until smooth and thick, adding more oil as necessary to create a thick paste. Season to taste with salt and pepper.

Avocado Pesto

http://selling-health.blogspot.com/2013/05/turkey-burgers-with-avocado-pesto.html