Fusion Pine Nut-Chimmichuri Pesto

Roasted Pinenut Chimichurri-Pesto Sauce

This recipe takes the best of two worlds for making a fantastic sauce that can double as a dip. Pesto originated in Genoa, Italy. It’s made with fresh ingredients, and everyone likes to try and create their own secret blend. Pesto’s flavor is bright, like spring and herbaceous, with a bold addition of fresh garlic.

Chimichurri

Chimichurri is very similar. It is a nearly indispensable addition to Argentinian and Uruguayan recipes. Like pesto, this sauce is filled with herbs. The main difference is the addition of red wine vinegar, oregano, and pepper flakes. The vinegar makes Chimichurri tangier than pesto.

How to use Your Sauce?

Spread it on a sandwich or pizza dough. Grill fish or chicken using the hybrid sauce as a baste. Some people turn it into salad dressing!

Playing with Combinations

There are a lot of ways to change up your recipe. For example, try watercress or spinach in place of basil. Or use sun-dried tomatoes, eliminating the greens.

When you’re on a budget, Pine nuts are expensive. Use any other nut in its place, including Walnuts, Almonds, and Pecans. Interested in using something other than olive oil? Canola works just fine.

Tip: If you opt for Extra Virgin Olive Oil, don’t skimp on the product. You have lovely fresh herbs; buy excellent oil.

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Fusion Pine Nut-Chimmichuri Pesto

Roasted Pinenut Chimichurri-Pesto Sauce

This recipe takes the best of two worlds for making a fantastic sauce that can double as a dip. Pesto originated in Genoa, Italy. It’s made with fresh ingredients, and everyone likes to try and create their own secret blend. Pesto’s flavor is bright, like spring and herbaceous, with a bold addition of fresh garlic.

Chimichurri

Chimichurri is very similar. It is a nearly indispensable addition to Argentinian and Uruguayan recipes. Like pesto, this sauce is filled with herbs. The main difference is the addition of red wine vinegar, oregano, and pepper flakes. The vinegar makes Chimichurri tangier than pesto.

How to use Your Sauce?

Spread it on a sandwich or pizza dough. Grill fish or chicken using the hybrid sauce as a baste. Some people turn it into salad dressing!

Playing with Combinations

There are a lot of ways to change up your recipe. For example, try watercress or spinach in place of basil. Or use sun-dried tomatoes, eliminating the greens.

When you’re on a budget, Pine nuts are expensive. Use any other nut in its place, including Walnuts, Almonds, and Pecans. Interested in using something other than olive oil? Canola works just fine.

Tip: If you opt for Extra Virgin Olive Oil, don’t skimp on the product. You have lovely fresh herbs; buy excellent oil.

Ingredients

• 5 c. fresh basil
• 5 cloves fresh garlic
• ½ lemon juiced
• ½ c. fresh parmesan cheese
• ½ c. extra virgin olive oil
• ⅓ cup pine nuts
• ¼ tsp Kosher salt (adjust for your tastes)
• Pinch garlic powder
• 1 tsp (or more) red pepper flakes
• 1 tsp oregano
• 1 tbsp (or more)Red wine vinegar

Instructions 

• Clean the basil making sure it’s free of dirt.
• Mince the garlic.
• Set your oven to 425F.
• Toss the pine nuts in 1 tbsp of olive oil, a pinch of salt, and garlic powder.
• Spread them over a baking sheet evenly.
• Cook for five minutes. Let cool.
• Put the olive oil, lemon juice, garlic, oregano, parmesan, and pine nuts in your blender or food processor.
• Pulse gently to mix them well.
• Add basil.
• Puree the mixture until it’s a texture you like.
• Taste to adjust the final flavors