Pestos galore

I am by no means trained in Italian cooking nor do I watch many Italian cooking shows. My love for the carbacious (wait, is that even a word?) pastas and pizzas keep me constantly trying something new. It all began when I bumped into a video on Jamie Oliver’s Youtube Channel featuring the Chiappa Sisters for making a delicious Sage Walnut Pesto. Sage and walnut? What about Basil and Pine nuts? These were the questions running through my mind. Through the simplest of recipes, the Chiappa sisters taught me to let my imagination run wild when it comes to making pesto.

Pesto is one of those incredibly easy sauces to put together. With a good blender and a few fresh staples, you always have access to amazing pesto-type sauces. It wouldn’t be fair to call it pesto. But pesto style is more like it.

During the last couple of weeks, I made two incredibly easy pestos unlike the traditional basil variety. They are just as beautiful and make great weeknight pesto dinners or even for a Sunday brunch.

That's right. We want the creaminess!
This is the Cilantro Cashew Pistachio pasta. That’s right! We want the creaminess! 

Avocado pistachio pesto (one of those recipes that is great for using up old avocados)

1 hass avocado or any buttery variety you may have on hand

Juice of 1 lime (Since this is an avocado pesto, I had to marry the avocado with the lime)

A clove of garlic

Handful of Pistachios

Salt

Olive oil 1/4 cup

Water (as required)

Parmesan (optional)

Blend the above ingredients except salt in a blender to anything from a coarse to a smooth consistency. Just blend it the way you like it. Add salt once blended and mix. Mix this sauce with hot pasta and garnish with cilantro!

Cilantro Cashew pistachio pesto

Bunch of cilantro leaves

Half a handful of cashewnuts

Half a handful of pistachios

Juice of one lemon

A clove of garlic

Handful of Pistachios

Salt

Olive oil 1/4 cup

Water (as required)

Parmesan (optional)

Blend these and mix with hot pasta. Garnish with Chipotle pepper.