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You can't go wrong with pesto: It's light, easy, and vibrant --and it flaunts summer's freshest and tastiest herbs. Chris DeVillier, Los Angeles's newest fresh-market private chef, has worked in James Beard Award-winning kitchens and stirred the pots of Bob Dylan, David Bowie, and Chris Rock, to name a few. Here he riffs on the traditional pesto recipe and offers 5 pestos ready in 5 minutes for every palate.
Basil Pesto
This is great with grilled or roasted chicken, salmon, or any mild white fish. You can also toss it with pasta, served hot or cold, or even use it as a dressing with potato or green salad.
3 cups fresh basil leaves (1 large bunch)
1 large clove of garlic
1/4 cup toasted pine nuts
1 T. lemon juice (juice of 1 lemon)
1 1/2 t. kosher salt
1/4 t. black pepper
1 cup olive oil
Basic herb pesto how-to:
Process all the ingredients in a food processor except the oil. After about 30 seconds, while the ingredients are still processing, slowly add the oil. Once all the oil has been added, turn off the processor and use a spatula to scrape the sides. Pulse until smooth, about 30 seconds more.
Parsley and Oregano Pesto
Serve with grilled meats like steak, lamb, pork, and roasted or grilled chicken. Or try it with a meatier fish like swordfish, sturgeon, or halibut.
2 cups Italian or flat-leaf parsley (1 large bunch)
2 T. coarsely chopped fresh oregano
1/2 t. kosher salt
1/4 t. pepper flakes
1 T. sherry or red wine vinegar
1/2 t. lemon juice
1 T. lemon zest
3/4 cup olive oil
Follow basic herb pesto how-to, above.
Cilantro and Mint Pesto
Try this creative twist on any grilled meat or fish. It's not too heavy, so it goes beautifully with lighter fish such as sole, trout, skate, or tuna.
2 cups cilantro (about 1 1/2 bunches)
1/2 cup mint
1 cup coarsely chopped sweet onion
1 serrano pepper, seeds removed and coarsely chopped
1 small clove of garlic
2 T. rice vinegar or white wine vinegar
1 T lime juice (juice of 1 lime)
2 T. diced fresh ginger
1/2 t. salt
1/4 c. water
1/4 c. grape seed oil or vegetable oil
Follow basic herb pesto how-to, above.
Sun-Dried Tomato Pesto
Serve with grilled or seared scallops, shrimp, halibut, or any other firm white fish. You can also toss with pasta and serve as an entrée or side dish.
1 1/3 cup sun-dried tomatoes in oil (8.5 oz jar)
1 1/3 cup coarsely chopped fresh ripe tomatoes (2 large roma)
2 T. capers (salt-packed if possible), rinsed
1 large clove of garlic
2 t. red pepper flakes
3 T. coarsely chopped Italian parsley or flat-leaf parsley
2 t. coarsely chopped fresh oregano
1 T. lemon juice (juice of 1 lemon)
1/3 cup + 2 T. olive oil
Heat the 2 T. olive oil in a large skillet over medium heat, then add the garlic and cook until it just starts to brown. Add the capers and red pepper flakes and cook for 30 seconds. Next, add the sun-dried tomatoes and fresh tomatoes. Turn the stove up to high and stir with a wooden spoon until most of the liquid has reduced, making sure not to brown the mixture; this will take around 3 minutes. Transfer the mixture in a food processor and pulse 4-5 times until well incorporated and the texture of paste. With the motor running, add the oil and process until the mixture is smooth and spreadable. Add the rest of the ingredients and mix until they are well incorporated.
Arugula Pesto
Arugula makes a hearty, delicious pesto that's fabulous with grilled meats or chicken. It's also great with potatoes or pasta with cheese or cream to soften its slight bitterness. To serve with potatoes, add a little cheese and cooking liquid from the potatoes to the pesto, then toss the potatoes with the mixture. To serve with pasta, add a little cream and cheese to the pesto, then toss with pasta to coat.
3 cups arugula (1 large bunch)
1 large clove of garlic
2 T. lemon (juice of two lemons)
1 t. white wine vinegar
1/2 cup toasted almonds
1 1/2 t. salt
1 cup olive oil
In a medium-size skillet, toast the almonds over medium-low heat, stirring constantly. Once the nuts are browned, remove from heat. Then follow basic herb pesto how-to, above.
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