Similar Recipes
Pesto Pasta - with plenty of pesto sauce!
This is how to make a great pesto pasta that's slick with pesto sauce and not at all dry and gluey, without adding tons and tons of oil!
Pesto pasta salad
Pesto pasta salad tips - don't skimp on pesto and don't be shy with olive oil. Homemade pesto is best, but if you must buy, get it from the fridge!
Pesto pasta salad
A very easy pasta to whip up during the week and serve alongside a roast chicken.
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The Best Pesto alla Genovese (Classic Basil Pesto Sauce)
We tested every variable to find the best method and ingredients to make the ultimate Genovese-style basil pesto sauce that tastes just like it came from the Ligurian hills of Italy.
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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!
Sun-Dried Tomato Pesto (Pesto Rosso)
Don't miss this vibrant Sicilian pesto recipe! The rich and tangy sauce combines sun-dried tomatoes with almonds, garlic, and herbs. It's GF and Vegan, too!
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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.
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Ramp Pesto
A garlicky, savory pesto made from ramps, a foraged wild onion that chefs (and food writers) go wild for. This pesto tempers the garlicky bite of the ramps with pecorino cheese, pistachios, olive oil, and lemon juice and zest, and is perfect for pasta, beans, vegetables, on roasted chicken and fish, and on sandwiches.
Basil Mint Pesto Pasta Salad with Tomatoes & Strawberries
Basil Mint Pesto Pasta Salad breaks the mold a bit. Not only is it pesto-based with basil and mint, but also an interesting key ingredient –– strawberries
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Pasta Salad with Peas and Pesto
Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas. Chopped walnuts add delicious crunch and fresh lemon juice brightens it up.
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!
Serve With
Pesto pasta salad
A very easy pasta to whip up during the week and serve alongside a roast chicken.
Pesto pasta salad
Pesto pasta salad tips - don't skimp on pesto and don't be shy with olive oil. Homemade pesto is best, but if you must buy, get it from the fridge!
Pesto Pasta - with plenty of pesto sauce!
This is how to make a great pesto pasta that's slick with pesto sauce and not at all dry and gluey, without adding tons and tons of oil!
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Eat for Eight Bucks: Pumpkin Seed Pesto
Last week I finally got around to whipping up some pesto with pumpkin seeds, playing the part of pine nuts, and now I am smitten. I've tossed it with cold whole wheat couscous, twice I've stirred it into pasta, and I've eaten it by the spoonful while the baby begged for her fair share. With plain sliced tomatoes, pasta with pesto becomes a simple but filling celebration of summer.
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Garlic Scape Pesto (And 6 More Ideas for Garlic's Green Shoot)
Raw pine nuts and manually stirring in olive oil allows for a smoother and sweeter pesto that fully showcases this versatile ingredient that functions as a vegetable, aromatic, and herb all in one.
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Skillet Pesto Pasta with Shrimp and Pine Nuts
Skillet pasta with shrimp and basil pesto.
Chicken pesto pasta
If you’re like me, you want something quick and easy to cook midweek. Here’s something you can make in 30 minutes.
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.
Grilled Cheese with Tomato and Pesto
If you love Grilled Cheese with Tomato, you've got to try this elevated version with sourdough bread, pesto, olive tapenade, fontina, and fresh mozzarella.
Ramp Pesto
A garlicky, savory pesto made from ramps, a foraged wild onion that chefs (and food writers) go wild for. This pesto tempers the garlicky bite of the ramps with pecorino cheese, pistachios, olive oil, and lemon juice and zest, and is perfect for pasta, beans, vegetables, on roasted chicken and fish, and on sandwiches.