Messing with Pesto

According to Wikipedia, the word "pesto" is "the contracted past participle of pesta ('to pound, to crush', from the Latin root of work pestle)."  While I love the idea of pounding away with a mortar and pestle, I'm not willing to put in the elbow grease if it's not absolutely necessary. So, when I decided to experiment with different ingredients (for "experiment" read "cleaning out the fridge") to make pesto, I pulled out my mighty mini food processor.  

It's not as romantic as using a mortar and pestle but the end result is just as delicious, and I don't have to break a sweat.  I did try to make pesto with a mortar and pestle after seeing a recipe posted by David Lebovitz, but the novelty of pounding basil leaves wore off after the second cupful.  Needless to say, I sold out and finished adding the remaining 3 cups of basil using the mini food processor.  Since the following variations of pesto weren't made by pounding, I suppose I can't technically call them "pesto,"  but "cuisinarto" or "handheld-mixo" just doesn't have the same ring to it.  So, "pesto" it remains.  Sorry, Wikipedia.

Basil Pesto

Adapted from a recipe by David Lebovitz

Note:  For this recipe I used a blood orange infused olive oil I got from Stonehouse California Olive Oil Company.  It is so good I practically drink shots of it.

3 cloves garlic, peeled

1/2 tsp sea salt

6 cups fresh basil leaves, loosely packed

5 Tbsp blood orange infused olive oil

3 Tbsp grated Parmesan cheese

1/4 cup pine nuts, toasted

1.  Place the garlic, basil, sea salt and olive oil in the bowl of a food processor and pulse until the basil leaves break down.  

2.  Add the Parmesan cheese and pine nuts and blend until all the ingredients resemble a smooth paste.

Yields about 1 cup

Wild Arugula Pesto

3 cloves garlic, peeled

1/2 tsp sea salt

1 cup fresh basil, loosely packed

4 cups wild arugula (baby arugula), loosely packed

5 Tbsp olive oil

3 Tbsp grated Parmesan Cheese

1 Tbsp pine nuts, toasted

6 walnut halves, toasted

1.  Follow the same steps as in the recipe above.

Yields about 1 cup

Mushroom Pesto

2 cloves garlic, peeled and smashed

3/4 tsp salt

1/2 lb mushrooms (I used a mix of oyster, shitake and baby portobello)

4 Tbsp olive oil

2 Tbsp Parmesan cheese

1 Tbsp almonds, toasted

6 halves walnut, toasted

1/4 tsp freshly ground black pepper

1.  Roughly chop the mushrooms and saute for about 2 minutes with the garlic and 1 Tbsp olive oil.

2.  Place in the bowl of a food processor with the nuts, olive oil and salt and pulse until pureed.

3.  Let cool then add the cheese and black pepper.

Yields about 1-1/4 cup