Roasted-Fennel Pesto With Fennel Fronds, Toasted Almonds, and Garlic

Roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic are the starts of this flavorful pesto variation. It's good on...well, just about everything.

Basil and Parsley Pesto with Anchovies from 'Canal House Cooks Every Day'

Summer is pesto time, at least in my house. Almost every green leaf I can get my hands on, from basil and parsley to carrot tops and kale, will get a whirl in the food processor with the requisite garlic, nuts, cheese, and olive oil over the course of the season. Yet despite my willingness to push pesto boundaries, I've never slipped in anchovies and green olives. This idea, from Melissa Hamilton and Christopher Hirsheimer's Canal House Cooks Every Day, was a revelation.

Fresh Mint, Feta, and Pistachio Pesto

Mint, pistachios, and feta make a deeply flavorful, rich variation on a classic pesto. It's delicious tossed with pasta, drizzled on fresh vegetables like sliced tomatoes, or served as a sauce for meats like chicken, pork, or lamb.

Italian Salsa Verde With Parsley and Capers

This bright green sauce made from parsley, olive oil, and garlic is thick and rich, with a briny kick. It's delicious with poached and simmered meats, eggs, and on sandwiches.

Radicchio, Endive, and Anchovy Salad

Bitter greens like radicchio, Belgian endive, and parsley take on a surprising sweetness when paired with fennel and celery dressed in an aggressively savory anchovy vinaigrette.

Black Olive Tapenade With Garlic, Capers, and Anchovies

This famed olive spread from Provence is made from black olives, capers, anchovies, herbs, and garlic.

Pesto!

Homemade pesto will last for 3 days in the fridge, or months in the freezer. Toss through pasta and pasta salad, spread on toast, use as a dip, dollop on everything!

Arugula Pesto

The peppery bite of arugula is tempered by oil and Parmesan, creating a smooth, yet incredibly flavorful pesto that's ready to top chicken, pasta—you name it!

Basil and Parmesan Mayonnaise

Basil and parmesan give this mayo a robust flavor that can instantly do a lot of the heavy lifting in a salad dressing or on a sandwich.

Pasta Burro e Alici (Pasta With Creamy Anchovy-Butter Sauce)

Butter, anchovies, and starchy cooking water come together to make a super-savory, creamy pasta sauce.