Pesto Sauce Recipe

Pesto sauce recipes were born in Genoa, Italy, probably when a summer bonanza of what Italian’s call the “royal” herb caused local cooks to get creative. “Pesto” comes from the Italian “pe’stare” which literally means to bruise or step on. You can find pesto recipes in Italian historical archives dating back to Roman times.

Californians take their pesto seriously. That’s why every June, in the middle of the royal herb’s very short growing season, the pesto kings and queens from restaurants along the coast gather for a grind off. Pesto purists, the contestants mince, crush and pulverize the pungent varieties of basil, mix it with classic cheeses and experiment with everything from the traditional pine nuts to black beans and jicama. The judges taste it spread only on a spoon.

What is one recent winner? Green Garden’s Royal Vegan Pesto—a simple, yet flavorful blend of fresh ingredients with a surprising soy kick.

• 1/2 cup fresh lemon basil
• 1/2 cup fresh, fresh flat leaf parsley
• 2 Tablespoons fresh oregano
• 2 Tablespoons fresh thyme
• 2 Tablespoons fresh tarragon
• 1 clove minced garlic
• 3 Tablespoons walnuts
• 1/4 cup pine nuts
• 2 Tablespoons white miso
• 1/4 cup olive oil (light, extra virgin)
• Sea salt and fresh ground white pepper (to taste)

Go Italian with a marble mortar and a wooden pestle. Use a round hand motion with your pestle to “squeeze” the full aroma and flavor from the fresh herbs and garlic. Squish in the miso. Drizzle in the oil and finally add in the nuts. Season to taste. Aim for creamy and thick, not solid and hard. Add a bit more oil if necessary.

1. Combine herbs, nuts and miso in the food processor. Pulse until all herbs are chopped fine.
2. With the motor still running, drip the olive oil in slowly until the paste is the consistency that you like.
3. Season to taste

This makes about one cup, approximately 70 calories per tablespoon. Keep it for up to a week in an airtight container in the refrigerator or freeze it in ice cube trays for later use.

The phone rings and the relatives are coming for dinner. Thank goodness, you have your ever-ready stash of pesto in the fridge. Try this speedy entree to whip up a royal feast.

• 1 batch Royal Vegan Pesto, room temperature
• 2 Tablespoons olive oil or margarine
• 2 shallots or green onions, chopped
• 3/4 cup carrots, sliced fine
• 3/4 cup zucchini, julienne
• 3/4 cup snow peas, ends removed
• 1 cup broccoli, small florets
• 1 cup plain soy or low fat yogurt at room temperature
• 16 ounces angel hair pasta cooked al dente
• 1/2 cup parmesan cheese, (soy or regular) finely grated
• Salt and white pepper to taste

1. Sauté the vegetables for three to four minutes in the oil until cooked al dente. Remove from the heat.
2. Add the yogurt, pasta, and pesto. Toss until all ingredients are coated with cream.
3. Sprinkle with seasonings and cheese if desired

If you’re looking for a royally easy pesto sauce recipe and a meal fit for a queen, get out your food processor and grind up a west coast winner. Your “subjects” will be glad you did.

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