Huge bunches of basil are readily available at the market right now, and the giant leaves make the perfect base for a classic summer spread: pesto. You can use pesto as a quick pasta sauce, a topping for pizza or simply as a dip for grilled bread. Try David Rocco’s classic Pesto Genovese, which uses basil, garlic, pine nuts, Parmesan and olive oil. But basil isn’t a requirement for this delicious summer staple. Check out a few more fun pesto combinations below.
Arugula + Pine Nuts
Michael Chiarello’s Arugula Pesto blends blanched arugula with garlic, olive oil, pine nuts and Parmesan cheese.
Cilantro and Parsley + Almonds
Daisy Martinez’s Cilanto Pesto is good with shrimp skewers or short ribs. It combines olive oil with cilantro, parsley, almonds, and vinegar.
Parsley + Lemon
David Rocco’s Parsley-Lemon Pesto combines finely chopped parsley with freshly squeezed lemon juice, Parmigiano cheese and extra-virgin olive oil.
Parsley + Walnuts
David Rocco’s Pesto Amalfitana skips traditional pine nuts in favor of walnuts, parsley, garlic, Parmesan and olive oil.
Artichoke Hearts + Parsley + Walnuts
Giada De Laurentiis makes a hearty Artichoke Pesto that’s great on grilled bread. It blends artichokes, parsley, walnuts, lemon zest and juice, garlic, salt and pepper.
Another great thing about pesto is that it freezes well, so you can enjoy summer basil straight into the fall. If you are freezing pesto, omit the cheese when blending and drizzle the top of your finished pesto with olive oil before covering and putting in the freezer. When you’re ready to use it, thaw then stir in the cheese. It can be frozen for up to one month.
What’s your go-to pesto recipe?
"Pepperoni" Pesto
Sun dried tomatoes in olive oil
Roasted red pepper
Chili flakes
Red wine vinegar
Toasted almonds
Parmesan
Salt
Olive Oil
Yes, I am making this.
Thanks, Sam. It is a recipe I have adapted from the original Sun Dried Tomato Pesto I found in the 80's.
Don't you just love recipes from back in the day? Do you believe the 1980s was back in the day? Boy, and I gettin old!
I'm trying to come up with a good combination for a spearmint pesto. We use that flavor a lot in Armenian cooking. I haven't really tried it yet, but I planted lots of mint in the garden this year just so I could!
I have tried a Mint Walnut Pesto.
Mint
Parsley
Walnuts
Lemon zest and juice
Garlic
Salt & pepper
Pecorino
olive oil
It should be used in a day for it turns black very fast once the mint is chopped. It still tastes good but is not very attractive on the second to third day.
Dauphin's idea sounds devine! Can't wait to try it (maybe tonight?). Becca I just planted some peppermint, mint and spearmint. I will be watching to see if you come up with something… getting hungry.
I just cooked up some chopped broccoli, cooled, squeezed fresh lemon on and added it to my basil pesto, whirled up in the food proc and ta-da, it stretched out the expensive pesto ingredients, while adding more veggies to the pasta for my kids. They had no idea and loved it..
I always like making a alfredo sauce then adding in pesto and chicken. Easy and delicious!
Strawberry basil pesto! Strawberries + basil + olive oil + lemon juice + salt. Toss over pasta – healthy, so good, and you'll never guess it's vegan.
Tomato "Pesto"
2 lbs ripe tomatoes, peeled, seeded and chopped
1/2 cup fresh basil leaves
6 cloves fresh garlic, minced
Kosher salt and fresh cracked pepper to taste
Combine, let sit on the counter for about an hour or so, then enjoy as bruschetta, a condiment on sandwiches, over pasta, on a salad – the possibilities are delicious.
Oops – don't forget the olive oil.
OK, how about a dessert pesto? Anyone up for trying? I have lot's of mint. But I have a yard full of chocolate mint. Yes. it is really fragerant. Brush against it and it smells like when you take the wrapper off a Hershey bar!
I am thinking of using the same method, but any ideas on oil? I am thinking olive might be too overpowering? Open to ideas….
Walnut or hazelnut oil?
OK, Barb, I have not tried this one, but it looks great! (And it's a safe website!)
http://andreayaya.typepad.com/rookie_cookery/2008…
Try it and report back to the blog.
Omigosh,i love pesto,especially ths one,a must try!
Are you all adults,cos' i'm a teen,with no facebook!WHO LOVES PESTO WITH MY FARFALLE!