Perennial Pesto: Tradition Meets Innovation
- TheVineKat311
- May 23, 2024
- 6 min read
Updated: Feb 6
There’s something magical about the resilience of perennial herbs. Year after year, they push through the soil, unfazed by the seasons, bringing life and flavor back to our kitchens. Today, we’re diving into the wonderful world of perennial pesto, a vibrant and versatile twist on the classic sauce, using herbs like lemon balm, mint, oregano, and even the prickly yet nutritious stinging nettle.
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I have been eating pesto since I was a little girl, when my grandmother would bring this delicious sauce, which she made by hand with her mortar and pestle, to our home in leftover food jars. That cherished memory, along with my love of pesto and its simplicity, led me to venture beyond basil. This post was inspired by my friend Lata, who owns a really cool little shop called Flower Power in the East Village of NYC. I mentioned to her that I had a lot of lemon balm and that she could come get some if she needed or wanted. She then went on to rave about how much she loves it and how good it is for you, and that there are so many uses for it.
Having just made nettle pesto, I thought, "Hmmmmm, I wonder if I could make pesto from it." Well, let me tell you, the first time I made pesto with lemon balm, it felt like discovering a new world. Its citrusy notes added a brightness that was unexpected and delightful. Mint followed, with its cool, refreshing touch, perfect for summer dishes. Oregano brought a robust, earthy flavor, grounding the pesto in familiar territory. And then, the wild card: stinging nettle. Yes, it can be a bit intimidating, but once blanched, it loses its sting and adds a unique, slightly nutty flavor.
Crafting Your Perennial Pesto
Making pesto from perennial herbs is a simple, rewarding process. Just add some herbs (lemon balm, mint, oregano, stinging nettle, sage, thyme), nuts (pine nuts, walnuts, pepita seed, pistachio), grated cheese, lemon, garlic, and olive oil.
Pesto Recipes
All recipes yield about 2 cups of pesto. Pesto also freezes well. If you have a nut allergy, you can substitute sunflower, pepita, or hemp seeds. If you choose to omit seeds/nut completely, then reduce the amount of olive oil by 2 or 3 tablespoons. If you are vegan or lactose intolerant, you can omit the cheeses. If you do, reduce the amount of olive oil by 1/4 cup.
Here are four tried-and-true perennial pesto recipes but have fun creating your own and don’t be afraid to change things up. Perhaps add goat cheese instead of the traditional cheeses or use a different kind of nut. Maybe combine a few different herbs or substitute lime juice for the lemon juice. The possibilities are endless!
Two very important tips: Always use fresh herbs and don’t skimp on the quality of your olive oil!
Stinging Nettle Pesto
175 g fresh nettle leaves (6 oz.)
50 g toasted pine nuts (1.75 oz.)
2 fresh garlic cloves
Juice and zest of half a lemon
1/2 tsp. salt
1/2 tsp. black pepper
3/4 cup good quality olive oil
60 Parmigiano Reggiano (2 oz.)
Lemon Balm Pesto
100 g lemon balm (3.5 oz.)
120 g toasted walnuts (4.25 oz.)
4 fresh garlic cloves
Juice of 1 lemon
1 tsp salt
1/2 tsp. black pepper
1 cup olive oil
80 g Parmigiano Reggiano (2.75 oz.)
Mint Pesto
60 g mint leaves (2 oz. - 2 packed cups)
35 g parsley (1.25 oz. - 1 packed cup)
85 g roasted pistachio (3 oz.)
3 fresh garlic cloves
juice of 1 lemon
1 1/2 teaspoons salt
3/4 tsp. black pepper
1 cup good quality olive oil
70 g Pecorino Romano cheese (2.5 oz.)
Oregano Pesto
60 g fresh oregano leaves – 3 cups
100 g toasted pepita seeds (3.5 oz.)
3 fresh garlic cloves
juice of 1 lemon
1 teaspoon salt
1/2 teaspoon black pepper
1 cup good quality olive oil
60 g parmigiano reggiano (2 oz.)
Instructions:
Prepare the Herbs: If using stinging nettle, blanch it in boiling water for a few seconds and then plunge it into ice water to remove the sting. For other herbs, simply rinse and pat dry.
Blend the Ingredients: In a food processor, combine the herbs, nuts, garlic, salt, pepper, and lemon juice. Pulse until finely chopped.
Add the Oil: With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
Add the Cheese: Transfer to a bowl and add the grated cheese.
Season to Taste: Add more salt and pepper as needed.
Each bite of this pesto is a journey through time and tradition, a homage to the gardens that have sustained us. It’s a reminder that culinary traditions are not static; they evolve, enriched by new experiences and discoveries. So, embrace the perennial herbs in your garden, experiment with flavors, and let your kitchen be a place of creativity and connection
Pesto Genovese and Its Origins
Pesto Genovese, the traditional basil-based pesto, originates from Genoa, the capital of Liguria in northern Italy. The word "pesto" comes from the Italian word "pestare," meaning to crush or pound, referring to the original method of preparation using a mortar and pestle. The classic Pesto Genovese combines fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil, creating a vibrant green sauce that has become a staple in Italian cuisine. This traditional pesto is a testament to the simplicity and richness of Italian culinary traditions, highlighting the importance of fresh, high-quality ingredients.
20 Ways to Use Pesto:
Classic Pasta: Toss with your favorite pasta for a quick and flavorful meal. I like to add a ladle or two of pasta water to the pesto before tossing with the pasta.
Sandwich Spread: Spread on bread for a vibrant sandwich filling.
Pizza Sauce: Use as a base sauce for homemade pizza.
Salad Dressing: Mix with olive oil and vinegar for a fresh salad dressing.
Grilled Chicken: Top grilled chicken breasts with a dollop of pesto.
Veggie Dip: Serve as a dip with fresh vegetables.
Mashed Potatoes: Stir into mashed potatoes for an herby twist.
Marinade: Use as a marinade for fish or chicken.
Stuffed Mushrooms: Fill mushroom caps with pesto and bake.
Omelets: Add to omelets or scrambled eggs.
Roasted Vegetables: Toss with vegetables before roasting.
Soup Garnish: Drizzle over soups for added flavor.
Burger Topping: Spread on burgers for an extra layer of taste.
Bruschetta: Spread on toasted baguette slices and top with tomatoes.
Rice or Quinoa: Stir into cooked rice or quinoa.
Seafood: Serve with grilled shrimp or scallops.
Cheese Plate: Use as an accompaniment to a cheese plate.
Cauliflower Rice: Stir into cauliflower rice for a low-carb dish.
Potato Salad: Stir into potato salad for a herby kick.
Baked Brie: Spread over baked brie for a delectable appetizer.
Perennial pesto is more than just a recipe. It’s a celebration of nature’s bounty and a tribute to the heritage of home cooking. So, here’s to new traditions, inspired by the old, and the endless possibilities of the garden.
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Wine Pairing Suggestions for Perennial Pesto
Sauvignon Blanc: Its crisp acidity and citrus notes complement the brightness of lemon balm.
Chardonnay: A lightly oaked Chardonnay pairs well with the creamy texture and nutty flavors of pesto.
Vermentino: This wine’s herbal and slightly bitter notes harmonize with the green herbs.
Pinot Grigio: Its light body and fresh, fruity flavors enhance the refreshing qualities of mint.
Rosé: A dry rosé adds a touch of fruitiness that pairs wonderfully with the robust flavors of oregano.
While white wines are commonly recommended with pesto due to their acidity and herbal notes, there are some red wines that can pair surprisingly well with pesto, especially if the dish includes meat or is served with a more robust pasta. Here are a few red wine options that pair well with pesto:
Chianti: The high acidity and bright cherry notes of Chianti complement the garlic and herb flavors of pesto.
Pinot Noir: Its light body and fruity, earthy flavors can enhance the herbal elements of the pesto without overpowering them.
Barbera: Known for its high acidity and light tannins, Barbera pairs well with the vibrant flavors of pesto.
Dolcetto: This Italian red has a fruity profile with mild tannins, making it a good match for pesto dishes.
Grenache: Its bright red fruit flavors and moderate acidity can complement the richness of the pesto.
Gamay (Beaujolais): Light-bodied with fresh, fruity flavors, Gamay can pair well with pesto, especially if the dish includes tomatoes or chicken.
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