Basil Pesto

1 small garlic clove
1/4 cup extra-virgin olive oil, more for a smoother pesto
1/2 cup pine nuts
2 cups basil leaves
2 tablespoons lemon juice
1/4 teaspoon sea salt
freshly ground black pepper
1/4 cup grated parmesan cheese, optional
 
Peel and slice garlic and place it in the olive oil.
 
Toast the pine nuts in a small dry skillet until lightly browned.
 
Boil a medium saucepan of water.  Submerge basil leaves in boiling water for 30 seconds, then transfer leaves to a bowl of iced water.  Drain, then squeeze out extra water.
 
In a food processor, combine the pine nuts, lemon juice, salt, and pepper, and pulse until well chopped.  Add the basil and pulse until combined.
 
Remove the garlic from the olive oil and discard garlic or save for another purpose.  With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
 
Makes 1 cup.
 
From Love and Lemons blog, with changes

Kale Pesto

1/2 cup pepitas
1 small garlic clove (raw or roasted)
1/4 cup grated Parmesan cheese
Heaping 1/4 teaspoon sea salt
Freshly ground black pepper
2 packed cups chopped kale
2 tablespoons lemon juice
1/2 cup extra virgin olive oil

In a food processor, pulse the pepitas and garlic until the pepitas are ground up.  Add the cheese, salt, and several grinds of pepper, and pulse again.

Add the kale and lemon juice.  With the food processor running, drizzle in the olive oil and process until combined.  Season to taste.

Note: If the pesto is too bitter, add 1/4 teaspoon maple syrup or honey.

Makes 1 cup.

From Love and Lemons blog

Salsa Madre (Black Bean Puree)

1 pound dried black beans, rinsed
Water
3 bay leaves
1 teaspoon fennel seeds
1/2 white onion, with peels and roots
1/2 head garlic, with peels and roots
1/4 cup plus 1 tablespoon kosher salt

Combine the black beans with quarts of water in a Dutch oven or heavy stockpot over high heat.  Add the bay leaves, fennel seeds, onion, and garlic.  Bring to a boil, then lower to a simmer and cook, uncovered, until the beans are very tender, 2 to 3 hours.

While the beans are cooking, make the salt brine: combine 1 quart water with the salt and whisk until the salt is completely dissolved.

When the beans are tender, remove from the heat.  Pour them through a fine-mesh strainer, reserving all the cooking liquid and aromatics.  Add the beans to the brine and let them sit for at least 1 hour.

Drain the beans thoroughly, discarding the brine, and combine them in a blender with 1 cup of the cooking liquid and the bay leaves, fennel seeds, onion, and garlic from the pot.  Puree until smooth.  Add a little more cooking liquid if needed but only enough to help the blades turn.

The puree can be refrigerated in an airtight container for up to 1 week, or frozen for up to 6 months.

Makes about 5 cups.

From Cool Beans by Joe Yonan

Note: Sandeep likes this better with cumin and coriander added.  Brown ground cumin and coriander in a bit of oil for a few minutes, then add some of the salsa madre and stir for a few more minutes.

Butternut Squash Hummus

1/2 cup dried chickpeas
1/2 teaspoon kosher salt

1 cup cubed butternut squash (1/2-inch cubes)
2 medium garlic cloves
1/4 cup tahini
3 tablespoons fresh lemon juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cayenne, or less to taste
1/2 teaspoon kosher or coarse sea salt
1/4 cup extra virgin olive oil, plus more for drizzling
1/4 cup water, or as needed
Freshly ground black pepper

Topping:
1/4 cup pomegranate seeds
2 tablespoons chopped parsley 
Drizzle of olive oil

Put the chickpeas and salt into a pressure cooker/Instant Pot and add water to cover by 1 inch.  Cook on high pressure for 50 minutes.  Allow the pressure to naturally release.  The chickpeas should be tender and soft.  If not, cook at high pressure for another 5 minutes, then manually release the pressure.  Drain the chickpeas.  If desired, for smoother hummus, remove their skins.  Alternatively, use 1 1/2 cups canned chickpeas, drained and rinsed.

Meanwhile, heat the oven to 400 F.  Line a baking sheet with parchment paper.  Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper.  Wrap the garlic cloves in foil with a drizzle of olive oil and place on the baking sheet.  Roast for 20 to 25 minutes, until the squash is tender.  Let cool slightly.  Peel garlic.

In a food processor, combine the chickpeas, roasted squash and garlic, tahini, lemon juice, cumin, coriander, cayenne, and salt.  With the blade running, drizzle in the olive oil.  Add water as needed to blend to a smooth consistency.  Taste and adjust seasonings.

To serve, top with pomegranate seeds, parsley, and a drizzle of olive oil.

Serves 6 to 8 as an appetizer.

From Love and Lemons blog, with changes

Basil Yogurt Sauce

1/4 cup (60 grams) plain full-fat Greek yogurt
1 cup (12 grams) fresh basil leaves
1 bunch (85 grams) scallions, white and green parts
1/2 ripe avocado
1 green chili, seeded if desired
1 1/2 tablespoons fresh lime juice
4 black peppercorns
1/2 teaspoon fine sea salt
1/2 cup cold water, plus more as needed

Combine the yogurt, basil, scallions, avocado, chili, lime juice, peppercorns, salt, and water in a blender and pulse on high speed until smooth and uniform.  Taste and adjust the seasoning if necessary.  You can add more water if you want to make the sauce a little thinner.  Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours.

From Season by Nik Sharma

Artichoke Tapenade

2 garlic cloves, peeled and minced (optional)
1 cup (4 ounces/120 grams) pitted green olives
1 tablespoon (10 grams) capers
8-10 (14 ounces/250 grams) canned artichokes, drained well and quartered
2-3 teaspoons freshly squeezed lemon juice
6 tablespoons (90 ml) extra-virgin olive oil
1/8 teaspoon chile powder
Salt, to taste

In the bowl of a food processor, pulse the garlic, olives, capers, artichoke hearts, lemon juice, and olive oil, until almost smooth but still chunky.

Taste, and add salt, chile powder, and additional lemon juice if desired.

Serve with toasted slices of baguette or crackers, or as a sandwich spread.  Will keep for up to 1 week in the refrigerator.

Makes 8 to 10 servings as an appetizer.

From David Lebovitz's blog (originally adapted by Smitten Kitchen from Mario Batali)

Arugula Pesto

1/2 cup pine nuts

1 garlic clove, minced

2 cups (2 ounces/60 grams) packed arugula leaves

1/2 cup (2 ounces/60 grams) freshly grated Parmesan cheese

1 teaspoon kosher salt

1/4 to 1/2 cup extra-virgin olive oil

In a food processor, combine the pine nuts, garlic, arugula, Parmesan, and salt, and pulse to blend.  With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed.  Taste and adjust the seasonings.

From This Is a Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman, via Epicurious, with minor changes

White Bean Spread

2 tablespoons extra-virgin olive oil
2 garlic cloves
1 can cannellini or great northern beans, drained and rinsed
1 tablespoon lemon juice
1/4 teaspoon cayenne
Salt and pepper to taste
1 to 2 tablespoons fresh herbs, if desired (basil, thyme, parsley, etc)

Put olive oil in a small bowl.  Smash garlic cloves with the side of a knife and put in the oil.  Squish around with a spoon to release garlic flavor.  Allow to infuse for a few minutes, then remove the garlic pieces and discard (or use for another recipe).

Puree garlicky olive oil and all ingredients together in a food processor or blender.  Adjust seasoning as desired.  Use as a dip for vegetables or bread or as a sandwich spread.