Besides pesto with basil, what other herbs or whatnot have you used to make a similar type mix?

Question

We love pesto, I try to always have some on hand as I like to add a spoonful to just about anything. Such a great flavor! But despite planting two packets of two different type basils this spring, nothing came up! What a disappointment. I think the blue jays ate all the seeds, it was Burpee so I don't think it was me. Meanwhile, back to buying fresh basil at the store. So sad.

But the rest of my herb garden is doing fine. I have three kinds of mint (banana, pineapple and chocolate) and am thinking of doing something with that. I have lemon balm, lemon verbena and lemon thyme (can you tell I love lemon flavor?) I've seen arrugala, cilantro and parsley "pesto" at the farmstands. Any tried and true ideas? It freezes so well, I'd love to stock up while summer is in full swing.

Answer

Made traditional pesto last night but added rosemary to stretch it. Really strong and pungent.

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I went to Sicily recently, so pesto was on my mind - they do one there that has tomatoes/almonds/basil, I think. Also pistachio and basil pesto. As far as other herbs go, I'm less clear - coriander pesto tastes too soapy to me; I make one with parsley/anchovies/olive oil/balsamic/lots of raw garlic/lemon zest and juice/breadcrumbs that's sort of halfway to a salsa verde.

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Maybe buy some basil and make some different basil mint pesto's for your freezer. Basil and mint are such classic flavors together and your flavored mints would be a great twist on pesto. I have made a mint/basil/walnut pesto before that was fabulous. Walnuts seem to taste great in different herb pesto combinations.

 I have been busy with my herbs as well. I make herbed vinegars (you have herbs that would be great for that) and herb infused oils. I also dry them and combine them in different herb mixes, they store well in glass jars.

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I've used fresh rosemary and fresh garlic to make a pesto for meats and pasta. It's wonderful. Thank God for my Cuisinart.

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We have been making fennel frond pesto. Tastes great and does not discolor as quickly as basil pesto.

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Thanks all, yes I mentioned cilantro but I don't really like it. I usually plant Vietnamese cilantro which is similar but a different family, however the herb farm didn't have it this year. 

 The arrugala pesto I've seen and I even planted some, what add ons do you use? and what applications? I wish I liked rosemary but it doesn't like me! Upsets my stomach for some reason. 

I keep hearing about pistachio instead of pignolia, think I'll pick some up in the near future. Although I always have a lb or two of pignolia on hand, since I make so much pesto and hate to skimp. I'll definitely try mint pesto, and mint/basil pesto, and see how that goes over with hubby. He used to think he hated mint, until he tasted it fresh. 

Adding anchovies sounds like a winner in any sauce. Think I might start sneaking some in. I've done vinegars but maybe I should have used a better quality one, it didn't thrill me. But oil infused I would love, I go through lemon oil like no one's business. Just add the herbs to oil, I'm guessing? Because I'd love to make some with all my lemon flavored offerings.

I do dry everything that's left in the fall and use all winter, it's the gift that keeps giving for sure! 

 I'm also growing valerian for no particular reason, maybe I should make some with that, for when I need to relax!

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We, too, love pesto. Mostly on pizza or in pasta. This year I put a small herb "garden" on a tabletop in the backyard. It has 9 sections, 2 parsley, 2 basil, rosemary, oregano, thyme, sage, and spearmint. I plan for a lot of different herb-combo pestos this summer. Since basil and oregano are of the mint family, they do go well together and parsley in any recipe seems to tone it down a bit. Also, the spearmint in a milder mint than most so it doesn't overpower. My normal mix is basil/oregano/parsley and it goes well on the grilled pizzas I just this year started doing.

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Walnut, parsley and touch of lemon rind, with good olive oil. Lovely on pasta, also on baked potatoes.

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Love Arugula Pesto! Yes it's peppery but so yummy. We use Pepitas instead of pine nuts in it.

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There are several pesto recipe ideas here but also many more ideas for herbs:

http://www.washingtonpost.com/lifestyle/food/herb-dilemmas-solved-by-the-bunch/2013/06/11/e130e822-cca5-11e2-8845-d970ccb04497_story.html

Answer

Consider using sorrel. It has a nice lemony bite that is quite different. This recipe:

http://edibleallegheny.com/carrot-ribbons-with-sorrel-pesto-crumbled-goat-cheese/

uses it as a dressing but I've used over potatoes, pasta, and the like. 

Our single sorrel plant gives us more than enough to keep a steady supply in the house!

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I do like pesto, but I've been making chimichurri more often recently for some reason. It is similar to make (but with parsley and/or cilantro instead of basil) and has lots of uses. We like it on most beef cuts. It's good on pork and chicken, too.

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I made a kale and hazelnut pesto the other day , as I had neither basil or pine nuts.
Had to ramp up the parmesan a bit to counteract the bitterness 
of the kale but it was tasty.

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I was very happy to find a few lemon basil plants just starting to grow. No sign of the Genovese yet. Maybe I got the timetable wrong? But keep these ideas coming because I am becoming very inspired! 

Was just thinking, all these pestos (pesti?) would be a great addition to a cheese and cracker platter.

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This lemony kale pesto is really good!
http://rawfoodsdiana.com/lemony-kale-pesto

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Dandelion Pesto from Yankee magazine

Ingredients:
2 cups tightly packed dandelion leaves, well-rinsed and dried
1 dozen large basil leaves
2 garlic cloves
1 cup lightly toasted hazelnuts (skins removed), or toasted almonds, pine nuts, or walnuts
1/2 cup olive oil
1/2cup grated Parmigiano-Reggiano cheese (optional)
Kosher or sea salt and freshly ground black pepper

Instructions:
In the bowl of a food processor or blender, pulse together dandelion leaves, basil, garlic, and nuts. Scrape down the sides of the bowl. With the motor running, add olive oil and process until a smooth paste forms. Pulse in cheese if you like. Season to taste with salt and pepper.

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I've seen a "Thai" pesto made with a mix of mint, cilantro, and basil with peanuts or cashews as the nut and vegetable oil with a little sesame oil as the oil. 

I do garlic scape pesto. This year I ended up a waaaay to many scapes between a gift and purchasing some and my CSA. I made a huge batch of pesto and froze it in ice cubes. Scapes are more resilient than some herbs so they froze extreme well. A good way to store summer herbs.

Another pesto suggetion is tring sunflower seeds for the nut. This has worked really well for me and I just love the flavor.

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I routinely make pesto out of leftover arugula--leaves, nuts (pistachios, almonds, or pine nuts), garlic (usually), olive oil, sometimes a little lemon or orange zest, olive oil, salt, pepper--and freeze it. If I want to add cheese, I add it after thawing the pesto. I love to spread this as a base on pizza crust or bruschetta or add it to pasta, and I've come to favor arugula pesto over basil pesto.

I also love mint pesto. I usually don't add nuts to it, but I have made it with pine nuts.

I love the idea of adding anchovies that I've gotten from this thread, and I'm going to try some in my next batch of pesto.

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Side question: For those who also enjoy snails, ever tried any different "pesto" w/ them? Any success?

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Dill, sometimes with Parmesan, sometimes with goat cheese.

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Cilantro, scallions, ginger (lots of it) and macadamia nuts. Really good on grilled fish and chicken. Wouldn't have used mac nuts (pricey) but my parents used to have a tree and would roast the nuts and give some to me. Works out well since I have friends allergic to pinenuts.

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I don't usually make pesto as I'm allergic to nuts, but I'm in love with charmoula sauce--I feel like it's somewhat similar. 

http://dinersjournal.blogs.nytimes.com/2009/06/04/the-versatile-charmoula/

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I've done parsley instead of basil for pesto.

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I love jalapeno pesto. cilantro, parsley, jalapenos pine nuts,e tc.

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Although a second planting is up to about 4 inches, basil has also been dicey here this year. However, I have Greek oregano up the yinyang, which winters over and is blooming in the multiple containers to which it has migrated. I tried a new pesto mixture that I layered into a 'lazy lasagna' that turned out really good. I used about two-thirds oregano buds and leaves to one-third Trader Joe's basil (by the way, I stick their plants in the yard and they hang around well). I added lemon thyme, a little rosemary, olive oil, five cloves garlic, parmesan, and the two ringers: blanched, de-skinned and toasted almonds, and ricotta, all whizzed together in the food processor. Different thread, but this would also be good rolled up in pounded boneless, skinless chicken breasts.

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Arugula is definitely my favorite in the pesto family--I actually think I like it better than traditional basil pesto. 

Another excellent one I've done several times this summer is purslane pesto. Delicious, bright, a bit citrusy, and best of all, the stuff grows everywhere--if you have a garden chances are some of it has come up on its own.

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Tried mustard greens w/ parley tonight. Quite good. Mustard greens gave it a bite.

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Besides pesto with basil, what other herbs or whatnot have you used to make a similar type mix?

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