Top 10 Pesto Recipe Variations That Will Transform Your Kitchen

Classic Basil Pesto

Ingredients:

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3 garlic cloves, minced
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper

Instructions:

1. Prepare the basil: Wash and thoroughly dry the fresh basil leaves. Remove any thick stems and discolored leaves.
2. Toast the pine nuts: In a dry skillet over medium heat, lightly toast the pine nuts for 2-3 minutes until fragrant and golden. Let them cool completely.
3. Process dry ingredients: In a food processor, pulse the pine nuts and garlic until coarsely chopped.
4. Add basil: Add the basil leaves and pulse until finely chopped. Scrape down the sides as needed.
5. Add cheese: Add the Parmesan cheese, salt, and pepper. Pulse to combine.
6. Stream in oil: With the processor running, slowly stream in the olive oil until the mixture reaches your desired consistency. The pesto should be smooth but still have some texture.
7. Taste and adjust: Check seasoning and add more salt, pepper, or cheese as needed.
8. Store: Transfer to an airtight container. The pesto can be refrigerated for up to one week or frozen for up to 3 months.

Tips:

• For the best flavor, use high-quality extra virgin olive oil and freshly grated Parmesan cheese
• If pine nuts are too expensive, you can substitute with walnuts or blanched almonds
• To prevent browning, press plastic wrap directly onto the surface of the pesto before refrigerating
• Serve with pasta, spread on bread, or use as a marinade for chicken or fish

Sun-Dried Tomato Pesto

This vibrant Sun-Dried Tomato Pesto is a delicious twist on traditional basil pesto, offering a rich, concentrated tomato flavor that’s perfect for pasta, sandwiches, or as a dip.

Ingredients:

• 1 cup sun-dried tomatoes (oil-packed, drained)
• 1/2 cup fresh basil leaves
• 3-4 garlic cloves, peeled
• 1/2 cup pine nuts (or walnuts)
• 1/2 cup grated Parmesan cheese
• 1/3 to 1/2 cup extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Instructions:

1. Prepare the nuts: Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until lightly golden and fragrant. Let them cool completely.
2. Process dry ingredients: In a food processor, pulse the sun-dried tomatoes, garlic cloves, and toasted nuts until roughly chopped.
3. Add herbs and cheese: Add the fresh basil leaves and grated Parmesan cheese. Pulse a few more times to combine.
4. Add liquids: With the processor running, slowly drizzle in the olive oil and lemon juice until the mixture reaches your desired consistency. For a smoother pesto, add more oil; for a chunkier texture, pulse less.
5. Season: Add salt and freshly ground black pepper to taste. Pulse once more to incorporate.
6. Taste and adjust: Check for seasoning and add more lemon juice, salt, or olive oil as needed.
7. Store: Transfer to an airtight container. The pesto will keep in the refrigerator for up to one week, or freeze for up to 3 months.

Serving Suggestions:

Toss with pasta, spread on crusty bread, use as a pizza sauce, or dollop over grilled chicken or fish. This pesto is also excellent mixed into cream cheese for a quick appetizer spread.

Prep Time: 15 minutes | Makes: About 1 cup

Arugula Pesto

This vibrant arugula pesto offers a delightful twist on the classic basil version, delivering a peppery kick and slightly bitter notes that make it perfect for pasta dishes and grilled meats.

Ingredients:

• 4 cups fresh arugula leaves, washed and dried
• 3 cloves garlic, peeled
• 1/2 cup pine nuts (or walnuts)
• 3/4 cup extra virgin olive oil
• 3/4 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Pecorino Romano cheese
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice

Instructions:

1. Toast the nuts: In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes until lightly golden and fragrant. Let cool completely.
2. Prepare the arugula: Make sure the arugula leaves are completely dry. Remove any tough stems.
3. Process the base: In a food processor, pulse the garlic cloves until finely chopped. Add the toasted pine nuts and pulse until roughly chopped.
4. Add the arugula: Add the arugula leaves to the food processor and pulse until the leaves are roughly chopped.
5. Stream in olive oil: With the processor running, slowly drizzle in the olive oil until the mixture reaches your desired consistency. For a smoother pesto, add more oil; for a chunkier texture, use less.
6. Add cheese and seasonings: Add the Parmesan and Pecorino Romano cheeses, salt, pepper, and lemon juice. Pulse briefly to combine.
7. Taste and adjust: Check for seasoning and adjust salt, pepper, or lemon juice as needed. The pesto should have a bright, peppery flavor with a pleasant bite.
8. Store or serve: Use immediately or transfer to an airtight container. Pour a thin layer of olive oil on top to prevent oxidation. Refrigerate for up to 1 week or freeze for up to 3 months.

Serving Suggestions:

This arugula pesto pairs beautifully with:

• Pasta dishes (especially with cherry tomatoes and mozzarella)
• Grilled chicken, fish, or steak
• Bruschetta or crostini
• Pizza as a sauce base
• Mixed into risotto or grain bowls

Note: The peppery flavor of arugula makes this pesto more assertive than traditional basil pesto, so start with smaller amounts when seasoning dishes.

Spinach Pesto

This nutritious spinach pesto combines the earthy flavors of fresh spinach with aromatic basil for a vibrant and healthy twist on the classic recipe.

Ingredients:

• 4 cups fresh spinach leaves, washed and dried
• 1 cup fresh basil leaves
• 3-4 garlic cloves, peeled
• 1/2 cup pine nuts (or walnuts)
• 3/4 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Pecorino Romano cheese (optional)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice

Instructions:

1. Prepare the greens: Thoroughly wash the spinach and basil leaves. Pat them completely dry with paper towels to prevent the pesto from becoming watery.
2. Toast the nuts: In a dry skillet over medium heat, lightly toast the pine nuts for 2-3 minutes until fragrant and slightly golden. Let them cool completely.
3. Process the garlic: In a food processor, pulse the garlic cloves until finely minced.
4. Add nuts: Add the cooled pine nuts to the food processor and pulse until roughly chopped.
5. Add greens: Add the spinach and basil leaves to the processor. Pulse in short bursts until the leaves are roughly chopped.
6. Stream in oil: With the processor running, slowly drizzle in the olive oil until the mixture reaches your desired consistency. For a smoother pesto, process longer; for a chunkier texture, pulse briefly.
7. Add cheese and seasoning: Stop the processor and add the grated cheeses, salt, pepper, and lemon juice. Pulse a few times to combine.
8. Taste and adjust: Taste the pesto and adjust seasoning with more salt, pepper, or lemon juice as needed.
9. Serve or store: Use immediately over pasta, spread on bread, or store in the refrigerator for up to one week. Pour a thin layer of olive oil on top before storing to prevent oxidation.

Tips:

• For best results, use young, tender spinach leaves
• The spinach-basil combination creates a milder flavor than traditional all-basil pesto
• This pesto freezes well for up to 3 months – freeze in ice cube trays for easy portioning
• Toss with hot pasta and add a splash of pasta water for the perfect consistency

Walnut Pesto

Ingredients:

• 2 cups fresh basil leaves, packed
• 1 cup shelled walnuts
• 3-4 garlic cloves, peeled
• 1/2 to 3/4 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Pecorino Romano cheese (optional)
• Salt and freshly ground black pepper to taste
• 1 tablespoon lemon juice (optional)

Instructions:

1. Toast the walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast for 8-10 minutes until lightly golden and fragrant. Let them cool completely.
2. Prepare the basil: Wash the basil leaves thoroughly and pat them dry with paper towels. Remove any thick stems.
3. Process the nuts and garlic: In a food processor, pulse the toasted walnuts and garlic cloves until they form a coarse paste. Don’t over-process into a fine powder.
4. Add the basil: Add the basil leaves to the food processor and pulse several times until the leaves are roughly chopped and combined with the walnut mixture.
5. Stream in the oil: With the food processor running, slowly drizzle in the olive oil through the feed tube until the mixture reaches your desired consistency. Start with 1/2 cup and add more as needed.
6. Add the cheese: Stop the processor and add the grated Parmesan and Pecorino Romano (if using). Pulse a few times to incorporate.
7. Season and adjust: Taste the pesto and season with salt, pepper, and lemon juice as needed. Add more oil if you prefer a thinner consistency.
8. Serve or store: Use immediately or transfer to an airtight container. Pour a thin layer of olive oil on top to prevent oxidation and refrigerate for up to 1 week.

Serving Suggestions:

This walnut pesto is perfect for pasta, spreading on bread, dolloping on grilled vegetables, or using as a sauce for chicken or fish. The robust flavor of walnuts makes it an excellent and affordable alternative to traditional pine nut pesto.

Red Pesto (Pesto Rosso)

This vibrant Italian red pesto is a delicious twist on traditional basil pesto, featuring roasted red peppers and sun-dried tomatoes for a sweet, smoky flavor profile.

Ingredients:

• 4 large red bell peppers
• 1/2 cup sun-dried tomatoes (oil-packed)
• 1/3 cup blanched almonds or pine nuts
• 3 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup extra virgin olive oil
• 2 tablespoons fresh basil leaves
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Roast the peppers: Preheat your oven to 425°F (220°C). Cut red bell peppers in half, remove seeds and stems. Place cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until the skin is charred and blistered.
2. Steam and peel: Transfer roasted peppers to a bowl and cover with plastic wrap. Let steam for 15 minutes. Once cooled, peel off the charred skin and discard.
3. Prepare nuts: In a dry skillet, lightly toast the almonds or pine nuts over medium heat for 2-3 minutes until fragrant. Let cool completely.
4. Blend base ingredients: In a food processor, pulse the toasted nuts and garlic until coarsely chopped.
5. Add main ingredients: Add the roasted red peppers, sun-dried tomatoes, and basil leaves. Pulse until roughly chopped.
6. Create the pesto: With the processor running, slowly drizzle in the olive oil until the mixture reaches your desired consistency. Add Parmesan cheese and pulse a few more times.
7. Season: Add lemon juice, salt, pepper, and red pepper flakes to taste. Pulse briefly to combine.
8. Serve: Use immediately or store in the refrigerator for up to 1 week. Serve with pasta, bread, or as a spread for sandwiches.

Tips: For a smoother consistency, add more olive oil. For a chunkier texture, pulse less. The pesto can be frozen for up to 3 months – freeze in ice cube trays for easy portioning.

Cilantro Lime Pesto

This vibrant Cilantro Lime Pesto brings a fresh Mexican twist to the classic Italian sauce. Perfect for tacos, grilled meats, pasta, or as a dip!

Ingredients:

• 2 cups fresh cilantro leaves, packed
• 1/3 cup toasted pine nuts (or pepitas for authenticity)
• 3-4 garlic cloves, minced
• 1-2 jalapeño peppers, seeded and chopped (adjust to taste)
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup fresh lime juice (about 2-3 limes)
• 1/2 cup extra virgin olive oil
• 1 teaspoon lime zest
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper

Instructions:

1. Prepare the ingredients: Wash and dry the cilantro thoroughly. Remove any thick stems. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
2. Blend the base: In a food processor, pulse the toasted nuts, garlic, and jalapeños until roughly chopped.
3. Add cilantro: Add the cilantro leaves and pulse until coarsely chopped.
4. Add liquid ingredients: With the processor running, slowly drizzle in the lime juice and olive oil until the mixture reaches your desired consistency.
5. Final seasonings: Add the Parmesan cheese, lime zest, salt, and pepper. Pulse a few more times to combine.
6. Taste and adjust: Check for seasoning and adjust lime juice, salt, or jalapeños to your preference.
7. Storage: Transfer to an airtight container. Can be refrigerated for up to 1 week or frozen for up to 3 months.

Serving Suggestions:

• Toss with pasta or zoodles
• Spread on grilled chicken or fish
• Use as a dip for tortilla chips
• Drizzle over tacos or quesadillas
• Mix into rice or quinoa bowls

Pro tip: Add a tablespoon of the pesto to mayonnaise for an instant cilantro lime aioli!

Kale Pesto

Kale Pesto is a nutritious twist on the classic Italian sauce, replacing traditional basil with nutrient-dense kale leaves. This vibrant green pesto offers a more earthy flavor profile while maintaining the creamy, aromatic essence of the original.

Ingredients:

• 4 cups fresh kale leaves, stems removed and chopped
• 3 cloves garlic, minced
• 1/2 cup pine nuts (or walnuts)
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 2 tablespoons lemon juice
• Salt and black pepper to taste

Instructions:

1. Prepare the kale: Remove tough stems from kale leaves and roughly chop. To reduce bitterness, you can either massage the kale with a pinch of salt for 2-3 minutes until leaves soften, or blanch in boiling salted water for 30 seconds, then immediately transfer to ice water and drain thoroughly.
2. Toast the nuts: In a dry pan, lightly toast pine nuts over medium heat for 2-3 minutes until fragrant and golden. Let cool completely.
3. Blend the base: In a food processor, pulse garlic and toasted nuts until roughly chopped.
4. Add kale: Add the prepared kale leaves and pulse until finely chopped, scraping down sides as needed.
5. Incorporate cheese: Add Parmesan cheese and pulse to combine.
6. Stream in oil: With processor running, slowly drizzle in olive oil until mixture reaches desired consistency – smooth but not completely pureed.
7. Season: Add lemon juice, salt, and pepper. Pulse briefly to combine and adjust seasoning to taste.
8. Store or serve: Use immediately or transfer to an airtight container. Cover surface with a thin layer of olive oil to prevent oxidation. Refrigerate for up to one week or freeze for up to 3 months.

Serving suggestions: Toss with pasta, spread on sandwiches, drizzle over grilled vegetables, or use as a marinade for chicken or fish.

Pistachio Pesto

Ingredients:

• 1 cup shelled pistachios, unsalted
• 2 cups fresh basil leaves, packed
• 1/4 cup fresh mint leaves
• 3 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper to taste

Instructions:

1. Prepare the pistachios: If using roasted pistachios, let them cool completely. If using raw pistachios, you can lightly toast them in a dry pan for 2-3 minutes for extra flavor.
2. Blanch the herbs: Bring a pot of salted water to boil. Blanch the basil and mint leaves for 10 seconds, then immediately transfer to an ice bath. Drain and gently squeeze out excess water.
3. Process the nuts: In a food processor, pulse the pistachios until they form a coarse meal. Don’t over-process into a paste.
4. Add aromatics: Add the blanched basil, mint, and minced garlic to the food processor. Pulse until roughly chopped.
5. Create the paste: With the processor running, slowly drizzle in the olive oil until the mixture forms a smooth, creamy paste.
6. Add cheese: Add the grated Parmesan cheese and pulse a few times to combine.
7. Season: Add lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
8. Serve: Use immediately or store in refrigerator for up to one week. Cover surface with a thin layer of olive oil to prevent oxidation.

Serving suggestions: Perfect with pasta, as a spread for sandwiches, or as a dip for vegetables. The unique sweet nutty flavor pairs beautifully with grilled vegetables or fish.

Avocado Pesto

This creamy avocado pesto is a delightful dairy-free twist on the classic Italian sauce. Perfect for pasta, sandwiches, or as a dip, this recipe combines the buttery richness of ripe avocados with fresh herbs and zesty lime.

Ingredients:

• 2 large ripe avocados, pitted and peeled
• 2 cups fresh basil leaves, packed
• 3 cloves garlic, minced
• 1/3 cup pine nuts (or walnuts)
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)

Instructions:

1. Prepare the ingredients: Wash and dry the basil leaves thoroughly. Toast the pine nuts in a dry pan over medium heat for 2-3 minutes until lightly golden and fragrant. Let cool completely.
2. Blend the base: In a food processor, pulse the garlic and toasted pine nuts until roughly chopped, about 5-8 pulses.
3. Add herbs: Add the fresh basil leaves and pulse until coarsely chopped, scraping down the sides as needed.
4. Add avocado: Add the avocado flesh, lime juice, and salt. Pulse until the mixture begins to come together.
5. Stream in oil: With the processor running, slowly drizzle in the olive oil until you reach your desired consistency. The pesto should be creamy but still have some texture.
6. Season and adjust: Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. Add nutritional yeast if using for extra flavor depth.
7. Serve immediately: Use right away or store in the refrigerator for up to 3 days. Press plastic wrap directly onto the surface to prevent browning.

Serving Suggestions:

Toss with warm pasta, spread on toast, use as a sandwich spread, or serve as a dip with vegetables or crackers. For best color retention, add a squeeze of fresh lime juice before serving.

With these ten amazing pesto recipe variations in your culinary arsenal, you’ll never run out of ways to add bold, fresh flavors to your favorite dishes. Each pesto recipe offers its own unique character—from the peppery bite of arugula pesto to the creamy richness of avocado pesto. Whether you’re tossing pasta, marinating grilled chicken, spreading on sandwiches, or creating gourmet appetizers, these versatile sauces will elevate every meal. So grab your food processor, gather your favorite ingredients, and start experimenting with these delicious pesto creations. Your taste buds—and dinner guests—will thank you!