It often happens that we do not know what to season our meals with and we always end up eating the same thing. Therefore, in this article we offer you several options of pesto sauce for meats. In addition to the traditional one with basil and walnuts, there are other interesting ideas that can save you from monotony.

Recipe of the typical pesto sauce for meats

It is not only used in meats, but also in pasta. It is typical of Genoese gastronomy and very rich. You can keep it in the fridge for several weeks without problems, and it can even be frozen!

Ingredients

• 3 cups of basil leaves (135 g)
• 2 cloves of garlic
• ¼ cup pine nuts (37 g)
• 1/3 cup of extra virgin olive oil (250 ml)
• 1 pinch of salt

Preparation

1. Put the basil, garlic, pine nuts (or walnuts) and salt in the mixing bowl or food grinder and mince well.
2. Slowly add the oil and mix at low speed.
3. Pour into a glass jar with a tight lid and refrigerate until serving time.

You can make cubes of pesto sauce by using the ice cube tray as a mold and putting it in the freezer. When you are going to use it, you take out an ice cube and melt it in the microwave or in a saucepan.

Arugula pesto

In this case we will use the arugula, which is perfect with the meat, whether red or white.

Ingredients

• 75 grams of arugula
• 110 grams of almonds
• 2 cloves of garlic
• 1 cup of olive oil (250 ml)
• Peel of an orange

Preparation

1. Grate the orange and place in the blender glass with the other ingredients (except the oil).
2. Blend well and when everything is processed, add the olive oil little by little.
3. If you want a different touch, add a few whole leaves of arugula to the preparation and do not grind them.
4. Pour into a jar and you are ready to consume on meats, salads, sandwiches and sandwiches.

Tomato pesto

There is no doubt that tomatoes go very well with meat and also with pasta. So you can prepare it in pesto and leave it in the fridge until ready to consume.

Ingredients

• ½ kg of cherry tomatoes
• 75 grams of fresh cheese
• A little coriander
• A little parsley
• 1 clove garlic
• Required amount of olive oil
• Pumpkin seeds to taste
• Pepper and salt

Preparation

1. Place in the food grinder 1 handful of coriander and another handful of parsley, chop well.
2. Add the cheese already cut into small pieces, the garlic and the pumpkin seeds. Shred.
3. Pour in the olive oil little by little, beating gently. Season to taste.
4. Chop the cherry tomatoes and add them to the preparation, stirring to form a paste.
5. Pour into a jar and your tomato pesto is ready.

Spinach pesto sauce

Another pesto recipe with which you can accompany meats such as pasta, or whatever you like the most.

Ingredients

• 350 grams of spinach
• 3 garlic cloves
• 80 grams of grated Parmesan cheese
• 1 handful of pine nuts
• Olive oil required amount

Preparation

1. Wash the spinach leaves and cut the stems. Put in the electric grinder or use a mortar to crush.
2. Grind the pine nuts and garlic cloves and add the spinach to make a paste.
3. Pour in a little oil and finally the grated cheese.
4. Stir well and you are ready to enjoy.

Pistachio pesto sauce

Pistachio is a very rich and nutritious dried fruit that you cannot stop trying. And in this recipe it brings a special touch

Ingredients

• 1 handful of pistachios
• 2 cloves of garlic
• Some basil leaves
• Grated parmesan cheese to taste

• Necessary amount of cream
• Required amount of olive oil

Preparation

1. Wash the basil leaves well and place in the blender glass.
2. Peel some garlic cloves and cut them into quarters, put next to the basil.
3. Remove the shell from the pistachios, chop then put in the blender and blend everything for a few seconds.
4. Pour in the olive oil and grated cheese little by little, continuing to beat at minimum speed.
5. Finally, add the cream and mix everything until it forms a homogeneous cream.

As you can see, they  are very different recipes to prepare pesto sauce. Perfect to accompany meats, but also pasta dishes. And the best thing is that they are very easy to make.