Sesame Pesto Recipes

TAHINI PESTO

Steps:

• Remove the basil leaves from the stems. Add the basil to the food processor.
• Process on high for 30 seconds to break down the basil leaves.
• Add the rest of the ingredients (except the water) to the food processor and process on high for 1 minute, scraping down the sides as needed.
• Add 1/4 - 1/3 cup of water to the pesto depending on how thick you want the end product.
• Store in the fridge for up to 5 days.

CILANTRO AND SESAME PESTO

Steps:

• Put the sesame seeds in a food processor and pulse until finely ground. Add the cilantro, garlic, lime zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the manchego and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.

SESAME PESTO

Steps:

• Toast the sesame seeds in a dry skillet over medium heat until lightly browned and subtley fragrant. Watch pan carefully because sesame seeds burn easily.
• Set aside to cool.
• Once cooled, place sesame seeds in a blender or food processor and blend until coarsely ground, about 30 seconds total.
• Add the cilantro, parsley, garlic, lemon juice, salt and pepper. Blend mixture using the pulse button setting.
• With machine running, {{gradually}} add the olive oil in a steady, slow stream and process mixture until smooth.
• Store in covered container in refrigerator. Use up within 1 month. Bring to room temperature before serving.

ROMAINE PESTO WITH SESAME SEEDS, ASIAGO AND SUN-DRIED TOMATOES

Steps:

• Toast the sesame seeds in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
• Add the romaine and 1/4 teaspoon salt and pulse until finely chopped.
• Add the asiago and pulse to combine.
• Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the sun-dried tomatoes. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.