Who knew there were so many exciting ways to make pesto? Here, chef Giada De Laurentiis serves up three distinctively different versions with grilled chicken, orzo pasta and swordfish.
Recipe: Grilled chicken with spicy pesto (on this page) Recipe: Orzo with artichoke pesto and grilled corn (on this page) Recipe: Swordfish with lemon-basil pesto (on this page)For the pesto:
In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
For the chicken:
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Season the chicken with salt and pepper. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Spoon the spicy pesto over the chicken and serve.
Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.
Yield: 4 to 6 servings.
For the orzo:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Using a pastry brush, brush the corn with oil. Grill, turning frequently, until the corn is tender, about 10 minutes. Allow the corn to cool slightly. Using a large knife, remove the kernels and add to the serving bowl.
For the pesto:
In a food processor, combine the artichokes, walnuts, parsley, oregano, lemon zest, lemon juice, garlic, salt, pepper and oil. Blend, scraping down the sides of the bowl, as needed, until the mixture is thick and smooth.
Chop the remaining artichoke hearts into 3/4-inch pieces and add to the serving. Add the pesto, tomatoes and cheese. Toss until all the ingredients are coated. Season with salt and pepper, to taste, and serve.
Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.
Yield: 4 to 6 servings.
For the pesto:
In a blender or food processor, pulse the basil, pine nuts, lemon juice, garlic, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.
For the swordfish:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
Transfer the grilled swordfish to serving plates, top with the lemon pesto and lemon wedge and serve.
© 2013 NBCNews
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