50 Pesto Sauce Recipes

In the photo from left to right: with kale and mint (No. 14), with baked sweet peppers (No. 23), with carrots (No. 18)

Recommendations

Toast the nuts to enhance their flavor: heat in a dry frying pan over medium heat until golden brown and fragrant. Cool before pureeing.

Place fresh herbs loosely into the measuring cup, without pressing down. If using leafy greens like parsley or cilantro, also include the thin, tender stems.

To emulsify the sauce, add the oil gradually: keep the blender or food processor running while you pour in the oil in a thin, continuous stream.

Store any remaining pesto in the refrigerator for up to 5 days or in the freezer for up to 1 month. (Each recipe makes 1-2 cups.)


1. Classic pesto with basil. Puree 4 cups fresh basil, 1/3 cup toasted pine nuts, 1 clove garlic, and 1/2 teaspoon salt. With the blender running, gradually pour in 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

2. With basil and corn. Puree 1.5 cups fresh corn, 1 cup fresh basil, 1/3 cup sliced ​​toasted almonds, 1 clove garlic, and 1/2 teaspoon salt. With the processor running, gradually pour in 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

3. With basil and tomato. Puree 1 heaping cup cherry tomatoes, 1 cup each fresh basil and parsley, 1/3 cup sliced ​​toasted almonds, 1 clove garlic, and 1/2 teaspoon salt. With the blender running, gradually whisk in 1/3 cup olive oil. Stir in 1/2 cup grated Parmesan.

4. With sun-dried tomatoes. Puree 2 cups each fresh basil and parsley, 1/3 cup each toasted pine nuts and chopped sun-dried tomatoes (not in oil), 1 clove garlic, 1/2 teaspoon each grated lemon zest, red pepper flakes, and salt. With the processor running, gradually pour in 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

5. Puttanesca. Make Sun-Dried Tomato Pesto (No. 4) by adding 6 anchovy fillets to a food processor; pulse in 1/3 cup coarsely chopped pitted Kalamata olives.

6. With tomato and tamarind. Sauté 1 chopped shallot, 1 tablespoon each chopped garlic, and peeled and sliced ​​ginger in olive oil until softened. Add 1 chopped tomato, 2 tablespoons tamarind paste, and 3/4 teaspoon salt; cook until the tomato is soft. Cool slightly, then puree with 1/4 cup each fresh mint and cilantro, 2 tablespoons each toasted cashews and cashew paste. With the heat running, gradually whisk in 1/4 cup olive oil.

7. In Vietnamese. Puree 6 cups fresh mint, 2 tablespoons each of chopped peeled ginger and fish sauce, 1 tablespoon brown sugar, 1 clove garlic, and the grated zest and juice of 1 lime. With the blender running, gradually whisk in 1/4 cup grapeseed oil.


8. With Thai chili sauce. Puree 3 cups coarsely chopped romaine lettuce leaves, 1 cup fresh cilantro, 1/3 cup toasted peanuts, 2 tablespoons each chopped peeled ginger and Thai sweet chili sauce, 1 clove garlic, and the juice of 1 lime. With the blender running, gradually whisk in 1/3 cup vegetable oil and 2 teaspoons dark sesame oil.

9. "BLT". Fry 4 slices bacon in a skillet until crisp; transfer to a paper towel-lined plate. Pour the remaining fat into a measuring cup and add olive oil to make 1/4 cup. Puree the bacon with 3 cups chopped escarole, 1 cup fresh basil, 2 chopped sun-dried tomatoes (not in oil), 1 clove garlic, and 1/2 teaspoon salt. With the heat running, gradually whisk in the oil and fat. Stir in 1/2 cup grated Parmesan.

10. With Mexican tomatoes. Grill 4 tomatillos (skinned and rinsed), turning, until charred; cool. Puree with 1/3 cup each fresh cilantro and toasted pumpkin seeds, 2 cloves garlic, 1 seeded jalapeño, the grated zest and juice of 1 lime, and 1 teaspoon salt. With the broiler running, gradually whisk in 1/3 cup peanut oil. Stir in 1/2 cup grated Cotija cheese.

11. With artichokes. Puree 1 cup each of defrosted artichoke hearts, fresh parsley and mint, 1/3 cup toasted walnuts, 1/2 teaspoon salt, and a couple of pinches of black pepper. With the appliance running, gradually pour in 1/2 cup olive oil. Stir in 1/2 cup grated Pecorino cheese.

12. With arugula. Puree 4 cups of baby arugula, 1/3 cup of toasted pine nuts, 1 clove of garlic, 1 teaspoon of grated lemon zest, 1/2 teaspoon of salt, and a couple of pinches of black pepper. With the heat running, gradually pour in 1/2 cup of olive oil. Stir in 1/2 cup of grated truffle-infused Pecorino.

13. With kale. Puree 4 cups kale leaves, 1/3 cup toasted pine nuts, 1 clove garlic, and 1/2 teaspoon salt. With the blender running, gradually pour in 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.


14. With kale and mint. Puree 3 cups kale leaves, 1/2 cup each fresh parsley and mint, 1/3 cup toasted blanched almonds, 1 clove garlic, and 1/2 teaspoon salt. With the blender running, gradually whisk in 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan cheese.

15. With almond paste and seeds. Puree 3 cups kale leaves, 1/4 cup each toasted walnuts and toasted sunflower seeds, 1 tablespoon each sesame seeds, flax seeds, chia seeds, and almond paste, 1 clove garlic, and 1/2 teaspoon salt. With the blender running, gradually pour in 1/2 cup olive oil.

16. With cilantro and pumpkin seeds. Puree 4 cups fresh cilantro, 1/3 cup toasted pumpkin seeds, 1 clove garlic, 1 tablespoon pickled jalapeño slices, the grated zest and juice of 1 lime, and 1/2 teaspoon salt. With the blender running, gradually whisk in 1/2 cup olive oil. Stir in 1/2 cup grated Cotija cheese.

17. With cilantro and coconut milk. Puree 4 cups fresh cilantro, 3 chopped green onions, 1/3 cup toasted cashews, 1 small seeded jalapeño, 1 clove garlic, 1 tablespoon chopped peeled ginger, the grated zest and juice of 1 lime, and 1/2 teaspoon salt. With the processor running, gradually whisk in 1/3 cup coconut milk from the can.

18. With carrots. Puree 1 cup chopped carrots, 1 cup fresh parsley, 1/3 cup toasted cashews, 1 clove garlic, and 1/2 teaspoon salt. With the blender running, gradually pour in 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

19. With carrot tops. Make Carrot Pesto (No. 18), substituting 2 cups chopped carrot tops for the parsley and roasted pistachios for the cashews.
20. With mint and peas. Puree 1.5 cups defrosted green peas, 1 cup fresh mint, 1/3 cup toasted pine nuts, grated zest and juice of 1 lemon, 1/2 teaspoon salt and a couple of pinches of pepper. With the appliance running, gradually pour in 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

21. With mint and pistachios. Puree 2 cups each of fresh mint and parsley, 1/2 cup of roasted pistachios, the grated zest and juice of 1 small orange, and 1/2 teaspoon of salt. With the processor running, gradually pour in 1/2 cup of olive oil.

22. With beetroot. Puree 1 cup chopped peeled roasted beetroot, 1/2 cup toasted blanched hazelnuts, 1 clove garlic, and 1/2 teaspoon salt. With the blender running, gradually pour in 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

23. With baked sweet pepper. Grill 1 halved, seeded red bell pepper, skin side up, for 5 minutes, or until charred. Transfer to a bowl and cover with plastic wrap; let rest for 10 minutes. Discard any browned skin. Puree the pepper with 1 cup fresh basil, 1/3 cup sliced ​​toasted almonds, 1 clove garlic, and 1/2 teaspoon salt. With the grill running, gradually whisk in 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

24. With beans and sweet pepper. Grill 1 halved bell pepper; peel (see #23). Puree the pepper with 14-ounce can white beans (drained and rinsed), 3 tablespoons toasted blanched hazelnuts, 2 cloves garlic, 2 teaspoons fresh rosemary, 1/2 teaspoon red pepper flakes, and 1 teaspoon salt. With the grill running, gradually whisk in 3 tablespoons olive oil. Stir in 3 tablespoons grated Parmesan.

25. Pimento cheese sauce. Make Roasted Pepper Pesto (No. 23), substituting parsley for the basil and toasted pecans for the almonds; substitute 1 cup grated yellow cheddar for the Parmesan; and begin blending.

26. With spicy eggplant. Roast 1 small eggplant (pierce several times) in the oven at 200°C (400°F) for 25 minutes, until soft. Let cool, cut in half, and scoop out the flesh. Puree the flesh with 3 Calabrian chili peppers in oil (remove the stems), 1 small roasted red pepper (remove the seeds), 1 cup fresh basil, 1/3 cup each sliced ​​toasted almonds and fresh ricotta, 1 clove garlic, and 1/2 teaspoon salt. With the oven running, gradually whisk in 1/2 cup olive oil. Stir in 1/2 cup grated Pecorino cheese.

27. With curry. Sauté 1 tablespoon each chopped garlic and green onions in 1/4 cup coconut oil until golden brown; cool. Puree with 4 cups fresh cilantro, 1/4 cup toasted peanuts, 1 teaspoon each curry powder, grated lime zest and juice, and 1/2 teaspoon salt. With the heat running, gradually whisk in 1/2 cup vegetable oil. Stir in 1 grated tomato.

28. Chimichurri. Puree 3 cups fresh parsley, 1/4 cup fresh oregano, 3 tablespoons white wine vinegar, 3 cloves garlic, 1 chopped shallot, 1/2 teaspoon salt, and a pinch of red pepper flakes. With the processor running, gradually whisk in 1/2 cup olive oil.

29. Jamaican Hot. Puree 1 cup fresh cilantro, 1/4 cup fresh thyme, 1 bunch chopped green onion, 1/2 cup chopped pineapple, 1/2 to 1 seeded Scott Bonnet chili, the grated zest and juice of 1/2 lime, 1/2 teaspoon each allspice and salt. With the processor running, gradually whisk in 1/3 cup vegetable oil.

30. With spinach and Peruvian pepper. Puree 3 cups spinach, 2 cups fresh basil, 2 large canned Peruvian aji amarillo chiles, 1/4 cup each toasted pecans and chopped red onion, 1 clove garlic, and 1 teaspoon salt. With the heat running, gradually whisk in 1/4 cup olive oil. Stir in 1/3 cup each crumbled queso fresco and grated Parmesan.

31. In Turkish. Puree 1 cup each fresh parsley and cilantro, 1/2 cup toasted walnuts, 1/4 cup each fresh tarragon, dill, and chopped red onion, 1 clove garlic, 2 tablespoons pomegranate vinegar, 1 teaspoon salt, and a couple of grinds of pepper. With the processor running, gradually pour in 1/2 cup olive oil.

32. In West African style. Puree 1 cup fresh cilantro, 1/2 cup each chopped green onions and roasted peanuts, 1/3 cup pumpkin puree, 1 small tomato (seeds removed), 1 tablespoon chopped peeled ginger, 2 teaspoons each ground coriander and apple cider vinegar, a pinch of cayenne pepper, and 1/2 teaspoon salt. With the appliance running, gradually pour in 1/3 cup vegetable oil.

33. With edamame beans and miso paste. Puree 1 cup defrosted peeled edamame beans, 1 chopped green onion, 1 clove garlic, 3 tablespoons miso paste, 2 tablespoons rice vinegar, 1 tablespoon sesame seeds, 1 teaspoon dark sesame oil, and 1/2 teaspoon sugar. With the processor running, gradually pour in 1/2 cup water.

34. With ginger and green onions. Puree 2 bunches of chopped green onions, 1/4 cup each of chopped peeled ginger, sesame seeds, and water, and 1/2 teaspoon of salt. With the appliance running, gradually pour in 1/2 cup of vegetable oil.

35. With nori and sesame. Puree 6 toasted nori sheets, 2 sliced ​​green onions, 2 tablespoons black sesame seeds, and 1/2 teaspoon salt. With the blender running, gradually pour in 1/3 cup each of vegetable oil and dark sesame oil, 2 tablespoons each of teriyaki sauce and water.

36. With celery. Puree 2 cups chopped inner celery stalks and leaves, 1 cup fresh parsley, 1/3 cup sliced ​​toasted almonds, 2-4 anchovy fillets, 1 clove garlic, and 1/2 teaspoon salt. With the processor running, gradually pour in 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

37. With fennel and pistachios. Chop 1 medium head of fennel (reserve 1 cup chopped stems and fronds); toss with olive oil. Roast at 400°F (200°C) until tender, 30 minutes. Cool. Puree the fennel, remaining stems, 1/3 cup toasted pistachios, 2 tablespoons each yellow raisins and capers, 1 clove garlic, and 1/2 teaspoon salt. With the heat running, gradually whisk in 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

38. With brown butter and herbs. Cook 4 tablespoons (60 g) butter in a skillet over medium heat until browned, about 7 minutes; cool slightly. Puree 1/2 cup each fresh basil, parsley, tarragon, and chopped chives, 1/4 cup toasted blanched hazelnuts, 1 shallot, 3 tablespoons capers, and the brown butter. With the heat running, gradually whisk in 1/3 cup olive oil. Add 1/2 cup grated Gouda cheese and begin to blend.

39. With caramelized onions. Sauté 1 thinly sliced ​​onion and 1 tablespoon fresh thyme in butter over medium heat for 15-20 minutes until caramelized. Cool; puree with 1 cup fresh parsley, 1 beef bouillon cube, and 1 tablespoon water. With the heat running, gradually whisk in 1/2 cup vegetable oil. Add 1/2 cup grated Gruyere cheese and begin blending.

40. With olives. Puree 1 cup each of pitted green olives and fresh parsley, 1/3 cup of toasted pistachios, 1 clove of garlic, 1 tablespoon of fresh rosemary, and the grated zest and juice of 1 lemon. With the processor running, gradually pour in 1/4 cup of olive oil. Stir in 1/2 cup of grated Parmesan.

41. With cauliflower and olives. Puree 2 cups cauliflower florets, 1 cup fresh parsley, 1/3 cup sliced ​​toasted almonds, 2 tablespoons each capers and chopped green olives, 1 clove garlic, 1/2 teaspoon salt, and a pinch of red pepper flakes. With the processor running, gradually whisk in 1/2 cup olive oil. Stir in 1/2 cup grated Pecorino.

42. With baked cauliflower. Roast 2 cups cauliflower florets for 30 minutes at 200°C (400°F) until tender; cool. Follow recipe #41, using roasted cauliflower and also mashing 1/4 cup crumbled goat cheese. Substitute Parmesan for the pecorino.

43. With broccoli and smoked cheese. Blanch 2 cups broccoli florets (including sliced ​​stems) in boiling salted water for 4 minutes. Drain and rinse under cold water. Puree with 1 cup fresh basil, 1/3 cup toasted sunflower seeds, 1 clove garlic, and 1/2 teaspoon salt. With the blender running, gradually whisk in 1/2 cup olive oil. Add 1/2 cup grated smoked cheddar and begin blending.

44. With rapini. Blanch a small bunch of chopped rapini in boiling salted water for 3 minutes. Drain in a colander and rinse under cold water. Puree the rapini with 1/2 cup of toasted blanched hazelnuts, 2 cloves of garlic, 1 teaspoon of grated lemon zest and salt, and 1/2 teaspoon of red pepper flakes. With the appliance running, gradually pour in 1/2 cup of olive oil. Stir in 1/2 cup of grated Parmesan.

45. With baked garlic. Place 2 heads of garlic (tops trimmed) on separate sheets of foil; drizzle with olive oil and wrap. Bake at 400°F (200°C) until soft, 35 minutes. Cool slightly; squeeze the garlic out of the skins. Puree 2 cups fresh basil, 1/3 cup toasted walnuts, roasted garlic, and 1/2 teaspoon salt. With the oven running, gradually whisk in 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

46. ​​With mushrooms. Sauté 12 oz. of assorted sliced ​​mushrooms in 2 tablespoons olive oil until softened and golden brown, about 8 minutes. Season with 1 teaspoon smoked paprika and 1/2 teaspoon salt. Cool; puree with 1 cup fresh parsley, 1/3 cup toasted walnuts, and 1 tablespoon tomato paste. With the heat running, gradually whisk in 1/3 cup olive oil. Stir in 1/2 cup grated Parmesan.

47. With pumpkin. In a food processor, puree 1 cup each chopped raw kabocha or butternut squash (170g) and fresh parsley, 1/3 cup toasted pine nuts, 1 clove garlic, and 1/2 teaspoon salt. With the food processor running, gradually whisk in 1/2 cup olive oil. Stir in 1/2 cup grated Pecorino.


48. With zucchini. Puree 1 small sliced ​​zucchini, 1 cup fresh mint, 1/3 cup toasted blanched hazelnuts, 1 clove garlic, grated zest of 1 lemon, juice of 2 lemons, and 1/2 teaspoon salt. With the processor running, gradually pour in 1/2 cup olive oil. Stir in 1/2 cup grated Parmesan.

49. With avocado. Puree 1 sliced ​​avocado, 2 cups fresh basil, 1/3 cup toasted pine nuts, 1 clove garlic, the grated zest and juice of 1 lemon, and 1/2 teaspoon salt. With the processor running, gradually pour in 1/4 cup olive oil.

50. Hawaiian style. Puree 3 cups fresh cilantro, 3 chopped green onions, 1/3 cup each toasted macadamia nuts and unsweetened coconut, 2 tablespoons chopped peeled ginger, 1 clove garlic, and 1/2 teaspoon salt. With the processor running, gradually whisk in 1/3 cup vegetable oil and 2 tablespoons coconut oil.