Pesto, the classic Italian sauce made from basil, garlic, pine nuts, Parmesan, and olive oil, has been a staple in many cuisines around the world. But why settle for just one flavor when you can have 17 more? From sun-dried tomatoes to roasted red peppers, we’ve scoured the globe to bring you an array of unique and delicious pesto recipes that are sure to tantalize your taste buds.
In this article, we’ll be exploring a wide range of pesto flavors, from classic and familiar to bold and adventurous. Whether you’re looking for a new twist on an old favorite or seeking inspiration for a special occasion, these 18 flavorful different pesto recipes have got you covered.
Classic Basil Pesto with Pine Nuts
This quintessential Italian sauce is a staple of Mediterranean cuisine, combining the bright flavor of basil with the rich nuttiness of pine nuts. With just a few simple ingredients and some quick blending, you’ll have a delicious condiment perfect for pasta, pizza, and more.
Ingredients:
– 2 cups fresh basil leaves
– 1/3 cup pine nuts (or walnuts)
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt, to taste
Instructions:
1. In a food processor or blender, combine basil leaves, pine nuts, and garlic. Process until the mixture is well combined and slightly chopped.
2. Add Parmesan cheese and process until smooth.
3. With the processor running, slowly pour in olive oil through the top. Process until the pesto reaches your desired consistency.
4. Season with salt to taste.
Cooking Time: None! This sauce is best used fresh, but it can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 6 months.
Sun-Dried Tomato and Walnut Pesto
Elevate your pasta dishes with this flavorful and nutritious pesto, featuring sun-dried tomatoes and crunchy walnuts.
Ingredients:
– 1 cup fresh basil leaves
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup chopped walnuts
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine basil leaves, sun-dried tomatoes, and garlic. Process until well combined.
2. Add chopped walnuts and process until the mixture is smooth.
3. With the processor running, slowly pour in Parmesan cheese and olive oil through the top.
4. Season with salt and pepper to taste.
5. Transfer the pesto to an airtight container and store in the refrigerator for up to 1 week.
Cooking Time: None, as this is a prepared sauce.
Spinach and Almond Pesto
Elevate your pasta dishes with this vibrant and flavorful Spinach and Almond Pesto! Made with fresh spinach, almonds, garlic, and Parmesan cheese, this pesto is a perfect combination of creamy and crunchy.
Ingredients:
– 2 cups fresh spinach leaves
– 1/2 cup blanched almonds
– 3 cloves garlic, peeled and minced
– 1/4 cup grated Parmesan cheese
– 1/4 cup extra-virgin olive oil
– Salt to taste
Instructions:
1. In a food processor or blender, combine spinach, almonds, garlic, and Parmesan cheese.
2. Process until the mixture is well combined and slightly smooth.
3. With the processor running, slowly pour in the olive oil through the top.
4. Season with salt to taste.
5. Transfer the pesto to an airtight container and store in the refrigerator for up to 1 week.
Cooking Time: None! This pesto is ready to use as soon as it’s made.
Arugula and Cashew Pesto
This vibrant green pesto is a perfect blend of peppery arugula, rich cashews, and savory garlic. Perfect for pasta, pizza, or as a dip.
Ingredients:
– 2 cups fresh arugula leaves
– 1/2 cup roasted cashews
– 3 cloves garlic, peeled and minced
– 1/4 cup extra-virgin olive oil
– Salt to taste
Instructions:
1. In a food processor or blender, combine arugula, cashews, and garlic. Process until coarsely chopped.
2. With the processor running, slowly pour in the olive oil through the top. Process until well combined and slightly smooth.
3. Season with salt to taste.
Cooking Time: 5 minutes
This pesto is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 6 months.
Cilantro Lime Pesto with Pepitas
Elevate your pasta dishes or use as a dip, this vibrant pesto combines the brightness of lime and cilantro with the nutty flavor of pepitas.
Ingredients:
– 1 cup fresh cilantro leaves
– 1/2 cup freshly squeezed lime juice
– 1/4 cup grated Parmesan cheese
– 1/4 cup pepitas (pumpkin seeds)
– 2 cloves garlic, minced
– 1/4 teaspoon salt
Instructions:
1. In a food processor or blender, combine cilantro, lime juice, and garlic. Process until well combined.
2. Add Parmesan cheese and process until smooth.
3. Stir in pepitas.
4. Season with salt to taste.
Cooking Time: 10 minutes (prep time included)
This pesto is perfect for topping pasta, using as a dip for veggies or chips, or adding a flavorful boost to sandwiches. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Roasted Red Pepper and Hazelnut Pesto
Roasted Red Pepper and Hazelnut Pesto Recipe
Elevate your pasta dishes with this vibrant and flavorful pesto, perfect for fall and winter gatherings.
Ingredients:
– 2 large red bell peppers
– 1/4 cup hazelnuts
– 1/2 cup fresh parsley leaves
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred and blistered.
3. Remove from oven and let cool.
4. Peel off skin, discarding any seeds or membranes.
5. In a food processor, combine roasted peppers, hazelnuts, parsley, Parmesan cheese, garlic, and salt.
6. Process until coarsely chopped.
7. With the processor running, slowly pour in olive oil through the top.
8. Season with additional salt if needed.
Cooking Time: 30-40 minutes (roasting)
Kale and Pistachio Pesto
A vibrant and flavorful twist on traditional pesto, this recipe combines the nutritional powerhouse of kale with the rich, nutty taste of pistachios.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1/2 cup shelled pistachios
– 1/4 cup grated Parmesan cheese
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt to taste
Instructions:
1. In a food processor or blender, combine kale, pistachios, Parmesan cheese, and garlic.
2. Process until the mixture is well combined and slightly smooth.
3. With the processor running, slowly pour in the olive oil through the top.
4. Continue processing until the pesto reaches your desired consistency.
5. Season with salt to taste.
Cooking Time:
– Prep time: 10 minutes
– Cook time: None (this is a raw recipe)
– Total time: 10 minutes
Mint and Walnut Pesto
A refreshing twist on traditional pesto, this recipe combines the brightness of mint with the earthiness of walnuts.
Ingredients:
– 1 cup fresh mint leaves
– 1/2 cup toasted walnuts
– 1/4 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt to taste
Instructions:
1. In a food processor or blender, combine mint leaves, walnuts, Parmesan cheese, and garlic.
2. Process until the mixture is well combined and slightly smooth.
3. With the processor running, slowly pour in the olive oil through the top.
4. Continue processing until the pesto reaches your desired consistency.
Cooking Time:
– 5 minutes
Parsley and Pecan Pesto
Elevate your pasta dishes with this fresh and nutty pesto, featuring parsley’s brightness and pecans’ richness.
Ingredients:
– 1 cup fresh parsley leaves and stems
– 1/2 cup toasted pecans
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt, to taste
Instructions:
1. In a food processor or blender, combine parsley, pecans, Parmesan cheese, garlic, and salt. Process until the mixture is well combined and slightly smooth.
2. With the processor running, slowly pour in olive oil through the top. Process until the pesto reaches your desired consistency.
3. Taste and adjust seasoning as needed.
Cooking Time: 10 minutes
Yield: About 1/2 cup pesto
Avocado and Basil Pesto
This vibrant green pesto is a game-changer for pasta lovers, salad enthusiasts, and anyone looking to add some excitement to their meals. With the creaminess of avocado and the brightness of basil, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 3 ripe avocados
– 1 cup fresh basil leaves
– 1/2 cup pine nuts (or walnuts)
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste
Instructions:
1. Peel the avocados and place them in a blender or food processor.
2. Add the basil leaves, pine nuts, and Parmesan cheese. Blend until smooth.
3. With the blender running, slowly pour in the olive oil.
4. Season with salt and pepper to taste.
5. Transfer the pesto to an airtight container and refrigerate for up to 1 week.
Cooking Time: None! This recipe is ready in just 5 minutes of blending.
Beetroot and Walnut Pesto
This vibrant pesto combines the natural sweetness of beetroot with the earthy flavor of walnuts, creating a unique and delicious dip or spread.
Ingredients:
– 1 large beetroot, peeled and cooked
– 1/2 cup fresh parsley leaves
– 1/4 cup chopped walnuts
– 1/4 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine cooked beetroot, parsley leaves, walnuts, Parmesan cheese, garlic, salt, and pepper.
2. Process until the mixture is smooth and well combined.
3. With the processor running, slowly pour in the olive oil through the top.
4. Continue processing until the pesto reaches your desired consistency.
5. Taste and adjust seasoning as needed.
Cooking Time: 10 minutes
Carrot Top and Almond Pesto
This vibrant and flavorful pesto is perfect for pasta, pizza, or as a dip. The combination of roasted carrot tops and toasted almonds creates a unique and delicious twist on traditional basil pesto.
Ingredients:
– 2 cups carrot tops (leaves only), stems removed
– 1/4 cup toasted almonds
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss carrot tops with a pinch of salt and roast for 10-12 minutes or until slightly caramelized.
3. In a food processor, combine roasted carrot tops, toasted almonds, Parmesan cheese, garlic, and olive oil.
4. Process until smooth, stopping to scrape down sides as needed.
5. Season with salt and pepper to taste.
6. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: 15 minutes (including roasting time)
Broccoli and Pine Nut Pesto
Elevate your pasta dishes with this vibrant and flavorful pesto, featuring broccoli and pine nuts as the stars.
Ingredients:
– 2 cups fresh broccoli florets
– 1/2 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt and pepper, to taste
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Toss the broccoli florets with a tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes, or until tender.
3. In a food processor, combine the roasted broccoli, pine nuts, Parmesan cheese, garlic, and a pinch of salt and pepper.
4. Process until smooth, adding more olive oil if needed to achieve your desired consistency.
5. Taste and adjust seasoning as necessary.
Cooking Time: 15-20 minutes
Thai Basil and Peanut Pesto
This creamy and aromatic pesto is a unique twist on traditional Thai flavors, combining the bold taste of peanuts with the brightness of fresh basil. Perfect as a dip or spread for noodles or vegetables.
Ingredients:
– 1/2 cup roasted peanuts
– 1/4 cup fresh Thai basil leaves
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1/4 teaspoon red pepper flakes (optional)
– 1/2 cup olive oil
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine peanuts, basil, garlic, soy sauce, lime juice, and red pepper flakes (if using). Process until coarsely chopped.
2. With the processor running, slowly pour in olive oil through the top. Process until smooth and creamy.
3. Season with salt and pepper to taste.
4. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: None, as this is a cold-prepared dish.
Roasted Garlic and Walnut Pesto
Roasted Garlic and Walnut Pesto Recipe
This rich and creamy pesto combines the deep flavor of roasted garlic with the crunch of toasted walnuts, perfect for pasta, pizza, or as a dip. With only a few ingredients and minimal prep time, this recipe is a great way to elevate your favorite dishes.
Ingredients:
– 3-4 heads of garlic
– 1/2 cup fresh basil leaves
– 1/2 cup toasted walnuts
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the top off each head of garlic, exposing the cloves.
3. Drizzle with olive oil and wrap in foil.
4. Roast for 30-40 minutes, or until tender and caramelized.
5. Remove from oven and let cool.
6. In a food processor, combine roasted garlic, basil leaves, walnuts, Parmesan cheese, and salt and pepper to taste.
7. Process until smooth and creamy, adding more olive oil as needed.
Cooking Time: 40 minutes
Lemon Zest and Pistachio Pesto
Brighten up your pasta dishes or pizza with this refreshing and flavorful lemon zest and pistachio pesto. This unique combination of citrusy zing and nutty goodness is perfect for spring and summer meals.
Ingredients:
– 1/2 cup fresh basil leaves
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped pistachios
– 2 cloves garlic, peeled and minced
– Salt to taste
– Extra virgin olive oil (as needed)
Instructions:
1. In a food processor or blender, combine basil leaves, lemon juice, Parmesan cheese, pistachios, and garlic.
2. Process until the mixture is well combined and slightly smooth.
3. Season with salt to taste.
4. With the processor running, slowly add olive oil through the top until the pesto reaches your desired consistency.
5. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: None
Edamame and Sesame Pesto
A vibrant and nutritious pesto made with edamame, sesame seeds, garlic, and lemon juice. Perfect as a dip for vegetables or crackers, or as a sauce for pasta or grilled meats.
Ingredients:
– 1 cup fresh or frozen edamame
– 2 tablespoons sesame seeds
– 3 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Cook the edamame according to package instructions or steam them for 5-7 minutes.
2. In a food processor or blender, combine cooked edamame, sesame seeds, garlic, lemon juice, and salt and pepper to taste.
3. Process until smooth, stopping to scrape down the sides of the bowl as needed.
4. With the processor running, slowly pour in the olive oil through the top.
5. Taste and adjust seasoning if necessary.
Cooking Time: 10-12 minutes (including cooking edamame)
Servings: Makes about 1 cup of pesto
Rosemary and Hazelnut Pesto
This herbaceous and nutty pesto is perfect for pasta, pizza, or as a dip. The combination of rosemary’s piney flavor and hazelnuts’ rich, buttery taste creates a unique and delicious spread.
Ingredients:
– 1 cup fresh rosemary leaves
– 1/2 cup hazelnuts, toasted and chopped
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. In a food processor, combine rosemary leaves, hazelnuts, Parmesan cheese, and garlic.
2. Process until the mixture is well combined and slightly smooth.
3. With the processor running, slowly pour in olive oil through the top.
4. Season with salt to taste.
5. Transfer to an airtight container and store in the refrigerator for up to 1 week.
Cooking Time: None, as this pesto is a raw preparation.
Summary
Discover a world of flavors with these 18 deliciously different pesto recipes! From classic basil to innovative combinations like beetroot and walnut, there’s something for every palate. Try sun-dried tomato and walnut, spinach and almond, or arugula and cashew, and explore the many possibilities. Whether you’re looking for a twist on tradition or a new flavor profile, these pesto recipes are sure to delight.