--- Get more ideas for pesto in River Cottage Australia 5.30pm weeknights on SBS Food (Channel 33). Catch up with episodes via. ---
We’re all familiar with – that green, garlicky, no-cook, five-ingredient wonder sauce that elevates meats, pastas – even toast. The original version is made with basil, Parmesan, pine nuts, garlic and good olive oil but you don't have to stick to tradition when it comes to this punchy Italian kicker.
This is the ultimate in waste-free Italian ingenuity. Carrot tops are often binned before we even get to see them, but if you’re heading to your local growers' market, opt for a bunch with their tops on and whizz them with pine nuts, garlic, lemon juice, olive oil and a handful of any herbs you have lying around for a knockout incarnation of the green stuff. Your guests will be none the wiser.
Source: The Art of The Natural Home
This Peruvian pesto is milder than the Italian version thanks to the more subtle baby spinach leaves, evaporated milk and the soft and mild Queso fresco, available at good South American grocers.
Peruvian-style spaghetti pesto (tallarines verdes) Source: Chris Chen
How many kale recipes have you come across in which the directions tell you to reserve the stems for “another use” or even discard them altogether? Well, friends, this is your other use.
Use all the odds and sods in your pantry or fridge. Source: Will Taylor / Harvard Common Press
Pesto gets the Australiana treatment with this Warrigal greens riff. Native to the east coast of the country, they’re most similar in flavour and texture to English spinach (which, by the way, you can use as a stand-in). This pesto makes a killer accompaniment to most proteins, not to mention buys you plenty of creative cred. Bonus points if you foraged for it yourself.
Source: Derek Swalwell
Pinenuts are sidelined for pistachios and a few blanched almonds in this nutty variation on the Genoa staple. Use it on top of pasta, smeared on sandwiches or drizzled over salads. Prefer a creamier pasta sauce? Mix in a tablespoon of ricotta and heads will roll.
Source: Valentina Solfrini
Dairy and nut allergies might have made you run in the other direction previously but this aromatic coriander pesto might change that. It’s got a bit of a footing in Asian and Italian cuisines with a good hit of acidity via the lemons.
Source: Armelle Habib
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Thai basil pesto
Waste not, want not
Is your veggie drawer losing the race against the clock? Beetroot tops, radish tops, peas, watercress, broad beans, wilting rocket, spinach or salad leaves, silverbeet and parsley can all be spared from the tip and stand in for basil in pesto (though it’s a good idea to lightly blanch the tougher stuff). Meanwhile, seeds, pepitas and any leftover nuts will do instead of pinenuts. When it comes to the cheesy part, use up any hard cheeses that are dancing with death. Going vegan? Try using melted coconut oil. Traditionalists may scoff but your back purse won't, and neither will your tastebuds.
Source: Benito Martin
