10 Ways to Make Pesto You Didn’t Know Existed

Broccoli pesto
Sundried tomato pesto
Arugula pesto
Sweet corn pesto
Green olive pesto
Carrot hazelnut pesto
Toasted sesame pesto
Kale walnut pesto
Mint pistachio pesto
Cilantro parsley pesto

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Photo by Gentl & Hyers

“Pesto” is a textured, oil based sauce made from pureed veggies, toasted nuts, garlic, oil, and salt and pepper (cheese: optional). It doesn’t have to be made from basil and pine nuts, though we certainly won’t say no to the classic combination. Here: fresh ideas to brighten your plate of pasta. Store in an airtight container for up to four days, or freeze in an ice cube tray for up to three months.

Broccoli Pesto

Here’s how to get the kids to eat their veggies: puree a bunch of broccoli florets with flat-leaf parsley, pine nuts, Parmesan, and olive oil—then spoon over cheese tortellini.

Sundried Tomato Pesto

Sundried tomatoes packed in olive oil are your secret ingredient. Add toasted almonds, Parmesan, and garlic for a pretty bright red puree.

Arugula Pesto

Substitute the peppery leaves for basil, and combine with walnuts, Parmesan, garlic, and olive oil.

Sweet Corn Pesto

No need to cook sweet, fresh corn at the height of its season. Opt for organic, GMO-free ears, de-kernel, and blend with pecorino, toasted pine nuts, cilantro, lemon juice, and olive oil.

Green Olive Pesto

This combo is salty and flavorful, thanks to pitted green olives. Combine with garlic, parsley leaves, basil leaves, and olive oil. Try slathering over chicken cutlets, or simple spaghetti.