To sample and enjoy the many ways to make pesto, here is a collection of recipes from our archives.
Classic Basil Pesto, above. This recipe from Italian cookbook legend Marcella Hazan is the kind of pesto you’ll find in Genoa, Italy. It comes together in no time in the food processor.
This is how you get the most out of your fresh herbs
Carrot Top Pesto† Don’t throw the greens off the top of your carrots. Use them instead to make this pesto, which also has some basil in the mix. Tip: Remove the vegetables from your carrots as soon as you take them home, and store them separately as you would herbs (usually I wrap them in a barely damp towel and put them in a bag in the produce bin). Leaving the greens on can cause the roots to go limp.
Reduce waste and boost flavor with recipes that use the whole vegetable
Basil Cashew Pesto† Not everyone is a fan of pine nuts, especially the metallic taste that some people experience after eating them. Enter cashews. They give a rich creaminess to the pesto that is tempered by a little lemon juice.
When life gives you handfuls of spices, use them in sauces, salads and drinks
kale Pesto† This recipe is great year round when you’re trying to eat more nutritious veggies, but it’s especially appreciated in cooler months when fresh, local herbs are on hiatus.
A guide to pasta shapes and how to combine them with dishes and sauces
Sunflower Seeds Pesto Pasta† Instead of nuts and herbs, this pesto uses sunflower seeds and arugula. The recipe calls for cold-pressed sunflower oil, but you can also use any other oil of your choice.
Neutral vegetable oil is boring. Nutty, buttery, cold-pressed sunflower oil is here and ready to be tasted.
Mustard Vegetables + Pecan Pesto† If you like a bold pesto, go for spicy mustard greens.