Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.
Fresh spring asparagus pesto recipe with baby spinach, asparagus, pine nuts, olive oil and garlic, served with fettuccini pasta.
Flank steak pounded and stuffed with pesto, wrapped in bacon, rolled into a roulade or pinwheel and roasted.
A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sautéed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.
Argentinean chimichurri made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes.
Homemade cilantro pesto, made with fresh cilantro leaves, blanched almonds, red onion, serrano chile and olive oil.
Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.
Bowtie pasta tossed with lemon zest, basil pesto, and leftover turkey, carbonara style
Summer pesto pasta salad with fresh basil pesto, spiral pasta, pine nuts, olives, peas, and cherry tomatoes.
Ginormous zucchini in your garden? Try this recipe, hollowed out zucchini, stuffed with basil pesto, fresh croutons, Mozzarella, pine nuts and cherry tomatoes.
Classic Spanish Romesco sauce, made with roasted red peppers, almonds, garlic and tomatoes.
A traditional winter pesto made from parsley and walnuts instead of basil and pine nuts.