Top 40 Recipes - Simply the Best

Pesto Sauce Variation Recipe Collection - Gremolata, Chimichurri, Parsley & Other Herbs

Basil pesto is nice, but there are several variations to try that involve using coriander, mint, oregano, orange juice, red capsicum and bell peppers.

This includes sauces closely related to pesto, such as Italian Gremolata, made with parsley, lemon zest, garlic. This light sauce is traditionally served with veal shank of ossobuco. It is also ideal for chicken, veal pork and lamb.

Another variation is Chimichurri, which is an Argentinean condiment or sauce that is, once again, quite similar to pesto, but with a different taste. It is made with flat-leaf parsley and oregano leaves.

There are many other variations to try that involve using nuts, orange juice, mint, olives and ginger.

Try something new next time you need a pesto with one of the superb collection of pesto variation recipesprovided below.

Also see the chart below which compares the nutrients in various pesto variations.

Nutrients Comparisons between Leafy Fresh Herbs

The table below provides a comparison between the nutrients in 100g of Basil, Cilantro (Coriander), Parsley, Spearmint and Thyme. Perhaps surprisingly the most nutritious is parsley which has the higher levels than Basil for Vitamin C, Fiber, Niacin, Folate and Vitamin A. Basil is richer in some of the minerals. Overall Basin has the lowest nutrient levels of all the other four herbs shown in the table.

Homemade Italian Gremolata Recipe

This simile recipe only has three ingredients: garlic, parsley and lemon zest, but the combination is something special. Gremolate has a slightly bitter tangy taste that suits most meats: lamb, veal, pork, and chicken and also roast vegetables. Like pesto it can be used as a simple pasta sauce with some Parmesan.

Ingredients

• 2 tablespoons flat-leaf parsley leaves, finely chopped
• 2 cloves (about 2 teaspoons) of garlic, crushed or finely minced
• 1 tablespoon of grated lemon zest

Method

Toss all the minced and grated ingredients together in a small bowl and mince with a fork.

Chimichurri Sauce Recipe

Ingredients

• 1 teaspoon salt
• 1/2 cup olive oil
• 3-4 cloves of garlic
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoon wine vinegar (red or white)
• 1 cup (packed) fresh flat-leaf parsley leaves
• 2 tablespoons fresh oregano leaves, finely chopped

Method

Finely chop the parsley, garlic, fresh oregano and transfer to a small bowl. Add the olive oil, red pepper flakes, pepper, salt and vinegar. Adjust the seasonings and serve immediately. It will keep a day of so in the fridge.

Coriander and Hazelnuts Pesto Recipe

Ingredients

• 30 g (1 oz) coriander leaves
• 90 g (3 oz) toasted hazelnuts
• 90 g (3 oz) Parmesan cheese
• salt and pepper to taste
• 4-5 tablespoons olive oil

Process the nuts, coriander and Parmesan cheese in a blender until smooth. Then slowly add the olive oil while processing slowly until well combined. Check and adjust the seasoning. Serve at room temperature.

Basil Orange and Mint Pesto Recipe

Ingredients

• 1/2 cup walnuts
• 1/4 cup olive oil
• salt and pepper to taste
• 2 cloves of garlic cloves
• 2 tablespoons orange juice
• 1 cup fresh mint leaves, well packed
• 1 teaspoon finely grated orange zest
• 1 cup fresh basil leaves, well packed

Method

Pulse all the ingredients, except for the olive oil into a paste. Then gradually add the olive until the mixture is smooth and well combined. Season with salt and pepper. Serve at room temperature.

Red Capsicum and Dried Tomatoes Pesto Recipe

Ingredients

• 3 cloves garlic, minced
• 3 tablespoons olive oil
• salt and pepper to taste
• 1 teaspoon balsamic vinegar
• 90g (3 oz) sun-dried tomatoes
• 1/3 cup basil (packed), finely minced
• 1/3 cup Italian parsley, finely chopped
• 1/2 cup Kalamata olives; pitted and finely chopped
• 1 1/3 cup red capsicums, roasted and then finely chopped

Put the sun-dried tomatoes into a bowl and pour boiling water over them just to cover. Soak the dried tomatoes in hot water for 20-30 minutes. Then drain and chop finely. Combine with all the other ingredients except for the oil and vinegar. Process to a thick paste. Slowly add the vinegar and olive oil and process until smooth.

Spicy Asian Style Pesto Recipe with Peanuts and Chillies

• 1 cup olive oil
• 1/2 cup peanuts
• 4 garlic cloves
• 1 teaspoon sugar
• 1/4 cup mint leaves
• 1 1/2 teaspoons salt
• 1 1/2 cups basil leaves
• 1/4 cup coriander leaves
• 3 tablespoons lemon juice
• 2 small green chillies, seeded
• 1 tablespoon ginger finely chopped

Heat the oil in a small frying pan, Add the peanuts and fry until browned. Remove the nuts and reserved the oil. Pulse the peanuts in a blender to a rough paste. Then, add the ginger, chillies and garlic and blend to combine. Add the herbs and some of the oil that was reserved. Blend to a smooth consistency and then add the sugar, lemon juice and salt. Stir in the remaining oil and serve at room temperature. 

Basil and Lemon Gremolata Pesto Recipe

Ingredients

• 1/4 teaspoon salt
• 1/4 cup olive oil
• 1 lemon, zest and juice
• 2 garlic cloves, crushed
• 2 cups packed basil leaves

Method

Add all the ingredients into a bowl of a food processor and pulse until finely chopped. Slowly add the oil and pulse until smooth.

Herb-Crusted Rack of Lamb with Homemade Gremolata Pesto Recipe

Ingredients

For the Lamb and Sauce

• 1 carrot, chopped
• 1/4 teaspoon of salt
• 1/2 cup dry red wine
• 1 small onion, chopped
• 1 medium tomato, chopped
• 1 stalk of celery, chopped
• 2 tablespoons chopped thyme,
• 1 tablespoon extra-virgin olive oil
• 1/4 cup flat-leaf parsley, chopped
• 1 quart (1 liter) low-sodium beef broth
• 3 x 8-bone racks of lamb (1 1/2 lb (750 g))
• 1/4 teaspoon of freshly ground black pepper
• 6 large garlic cloves, chopped (about 3 tablespoons)

For the Gremolata Pesto

• 1/4 cup pine nuts
• Grated zest of 1 lemon
• 2 garlic cloves, smashed
• 1 cup flat-leaf parsley leaves
• 1/2 cup extra-virgin olive oil
• Salt and Freshly ground black pepper, to taste

Method

Preheat the oven to 400 degrees F (200 degrees C). Heat 1 tablespoon of olive oil in a heavy pan. Add the chopped carrot, celery and onion and cook over medium-high heat, stirring, until lightly browned (about 10 minutes). Add the chopped tomato and 1 tablespoon of the chopped garlic and cook until softened (about 5 minutes). Add the red wine, low-sodium beef broth and the reserved parsley and simmer over medium heat until reduced to a sauce of about 1 1/4 cups (about 1 hour). Strain the lamb sauce check the seasoning and set aside.

In a small bowl, combine the chopped thyme, chopped parsley and the remaining 2 tablespoons of garlic. Season the lamb racks with freshly ground black pepper and salt. Coat with the herb mixture, drizzle the lamb with olive oil and grill the lamb over medium-high heat, turning once, until browned all over (about 5 minutes). Transfer the lamb racks to a sturdy baking sheet. Roast the racks of lamb for about 15 minutes, until medium-rare. Let the racks rest for 15 minutes.

Make the gremolata pesto by toasting the pine nuts over moderate heat in a medium skillet, stirring, until they are golden (about 5 minutes). Transfer the toasted pine nuts to a blender, add the parsley leaves, garlic and grated lemon zest and pulse to combine well. Add the olive oil and process to form a smooth paste. Season the gremolata pesto with salt and pepper. When ready to serve reheat the sauce. Carve the racks of lamb into chops and serve the chops with the sauce and pesto.

Winter Greens Gremolata Pesto Recipe

Ingredients

• 1 bunch kale
• 1 bunch arugula
• 6 anchovy fillets
• 1 tablespoon lemon zest
• Kosher salt, to taste
• 6 garlic cloves, peeled
• 1 bunch Italian parsley
• 3 tablespoons lemon juice
• 1/2 cup extra virgin olive oil
• 2 tablespoons capers (drained of brine)
• 2 teaspoons white wine or champagne vinegar
• 1 tablespoon kosher salt, for the blanching water

Method

Wash the arugula, parsley, and kale. Add to a large pot of boiling water and blanch the greens for about 5 minutes. Allow all greens to cool, then form the greens into a ball and squeeze out the liquid. Place in food processor or blender bowl with the anchovy and garlic to a paste. Add the lemon juice and zest, capers, vinegar, and olive oil. Pulse to a thick course paste and season with salt, pepper and lemon juice as required. Store in a glass jar in the refrigerator until required.

Another Simple Pesto Recipe

Ingredients

• 5 cups basil
• Salt to taste
• 1/2 cup olive oil
• 1/2 cup pine nuts
• 1 cup grated Parmesan cheese
• 3 to 6 cloves garlic, crushed
• 1/4 teaspoon red pepper flakes

Method

Add all the ingredients (except for the olive oil) to a food processor and pulse for about 1 minute. Slowly drizzle in the olive oil while pulsing.

You can make lost of variations. For example replace half the basil with arugula. Replace the pine nuts with walnuts or almonds. Replace the basil with cilantro. Replace the Parmesan with other cheese. Replace half the basil with spinach.

Chimichurri Peso Sauce Recipe

Ingredients

• 1/2 teaspoon kosher salt
• 1/4 cup red wine vinegar
• 1 tablespoon dried oregano
• 1 teaspoon fresh lemon juice
• 4 small garlic clove, chopped
• 3/4 cup extra virgin olive oil
• 1/4 teaspoon red pepper flakes
• 1/2 cup freshly shredded Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (2.25 ounce bag) pine nuts, toasted
• 1 cup packed fresh basil leaves, rinsed and dried
• 1 cup packed fresh cilantro leaves, rinsed and dried
• 1 cup packed fresh flat-leaf Italian parsley, rinsed and dried
• 1 jalapeno pepper, finely chopped, ribs and seeds removed for milder taste

Method

Process oregano, jalapeno, red wine vinegar, pepper, red pepper flakes, salt, garlic, lemon juice, Parmesan cheese, pine nuts, basil, cilantro and parsley in a food processor until finely chopped. While the processor is running, slowly drizzle in the olive oil processing until smooth. Refrigerate until serving.

Parsley and Walnut Pesto Recipe

Ingredients

• 1 garlic clove
• 1/4 cup Olive Oil
• 1/4 teaspoon Salt
• 1/4 cup sunflower seeds
• 1 1/2 cup Fresh Parsley (washed)
• 1/4 teaspoon fresh ground black Pepper
• 1/2 cup Walnuts (about 12-14 walnut halves)

Method

Place all ingredients in a food processor and process until desired consistency is reached.

Peppery Arugula, Spinach and Walnuts Pesto Recipe

Ingredients

• 4 cloves garlic
• 1 teaspoon salt
• 1 cup basil leaves
• 1/2 cup fresh parsley
• 1/3 cup chicken stock
• 3 tablespoons walnuts
• 1/2 cup Parmesan cheese
• 3 tablespoons olive oil
• 1/2 teaspoon black pepper
• 1 1/2 cup arugula and spinach mixed

Method

Combine the basil, olive oil, arugula, parsley, walnuts and garlic in a food processor or blender. Process until a smooth paste forms. Add cheese, stock, salt and pepper., mix thoroughly and keep in the refrigerator until served

Basil and Almond Pesto Recipe

Ingredients

• 1 garlic clove
• 3/4 cup olive oil
• 2 cups fresh Basil
• salt and pepper, to taste
• 1/4 cup roasted whole almonds
• 1/4 cup freshly grated Parmesan cheese

Method

Pulse the whole almonds and 1 garlic clove in a food processor or blender until coarsely chopped and well combined. Add the basil, Parmesan and olive oil and pulse briefly until just mixed. Taste and adjust the seasoning.

Pumpkin Pesto Recipe

Ingredients

• 2 garlic cloves
• 1/2 cup olive oil
• 1 teaspoons sea salt
• 1 teaspoons raw honey
• 1 cup fresh basil leaves
• 1 teaspoons apple cider vinegar
• 1 cup pumpkin seeds (pepitas), soaked for 2 hours then drained

Method

Put all the ingredients into a food processor and process until very smooth.

Best Ever Rich Homemade Pesto Recipe

Ingredients

• 4 cloves garlic
• 1/4 cup pine nuts
• 1/2 teaspoons salt
• 1/4 cup parsley, chopped
• 1/4 cup fresh grated Parmesan
• 2 cups packed fresh basil leaves
• 1/4 teaspoon fresh ground black pepper
• 7 tablespoons grape seed or race bran oil

Method

Heat a small heavy frying pan over moderate heat. Cook the unpeeled garlic cloves in the skillet for about 7 minutes until the garlic is spotted brown and soft. Set aside and let cool. Next place the pine nuts in the same skillet and cook over moderate heat for 4-5 minutes, stirring often, until light brown and fragrant and then set aside. Place basil leaves and parsley in a large zip-lock bag and bash the leaves with a mallet or rolling pin. Peel the cooled garlic and place in food processor, with the bruised basil, Parmesan, toasted pine nuts, parsley leaves, oil and salt to taste. Blend until just combined. Keep refrigerate until ready to serve.

Zucchini Pesto Recipe

Ingredients

• 2 cups grated zucchini
• 1 clove garlic
• 2 tablespoons pine nuts
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves
• 2 leaves of kale or spinach, or other greens
• salt and freshly ground black pepper to taste
• 2-4 tablespoons extra virgin olive oil

Method

Thoroughly squeeze any excess moisture from the grated zucchini. Then, place zucchini in a food processor along with pine nuts, garlic, parmesan, basil, kale, spinach and season with salt and pepper. Pulse until chopped. Then slowly drizzle in the olive oil while running the food processor. Add more oil if required to achieve the desired consistency. Serve immediately as a pasta sauce or salad dressing.

Nutrient Comparison for a Variety of Herbs used for Pesto Variations