Bright, fresh and bursting with flavour, pesto is a sauce that instantly elevates any dish, and it all starts with a handful of simple ingredients. With its vibrant green hue and intoxicating aroma, pesto punches up soups and stews or serves as the perfect dip for veggies or crostini.
While the beloved Italian version blends fresh basil, garlic, pine nuts, Parmesan and olive oil into a saucy delight, pesto has evolved far beyond its roots in Genoa, Italy. Today, you’ll find creative adaptations that swap in different herbs, nuts and cheeses or even assume entirely new profiles, as you’ll see in the pesto recipes below. Whether you’re whipping up a traditional basil pesto or experimenting with these distinctive variations, pesto is a tasty way to sauce up a wide variety of dishes.
How to Make Pesto
Classic pesto needs just a few high-quality ingredients:
- 2 cups (500ml) fresh basil leaves (no stems)
- 2 tablespoons (30 ml) pine nuts (or walnuts)
- 2 large cloves garlic
- ½ cup (125 ml) extra-virgin olive oil
- ½ cup (125 ml) freshly grated Parmesan
Then, follow these quick steps to have pesto, pronto.
- Toast the pine nuts: Heat a small skillet over medium heat. Add the pine nuts and toast for 3 to 5 minutes, stirring frequently, until they turn golden brown and fragrant. Remove from heat and let cool.
- Blend the ingredients: In a food processor or blender, combine the basil, toasted pine nuts and garlic. Pulse a few times until roughly chopped.
- Stream in the oil: With the food processor running, slowly pour in the olive oil until the mixture becomes smooth and creamy. You can adjust the texture by adding more or less oil, depending on your preference.
- Add the cheese: Give just a few short pulses to combine the grated Parmesan.
- Season to taste: Add salt and pepper (and a squeeze of fresh lemon juice for added zest).
- Serve or store: Use your pesto immediately by tossing it with pasta, spreading it on sandwiches or drizzling it over grilled vegetables. Or, transfer it to an airtight container and refrigerate for up to a week. Pro tip: For longer storage, portion it out into an ice cube tray so you’ll have a cube of pesto to perk up any weekday meal.
Simple, yet sublime.
But pesto’s true magic lies in its versatility, encapsulated in these pesto recipes that showcase global cultural influences.
Pesto Recipes
VEGAN ARUGULA BASIL PESTO
This arugula-basil take combines these two deliciously peppery greens for extra bite. Instead of Parmesan, the vegan version uses nutritional yeast to replicate its satisfying nutty cheesiness. Subbing in pistachios offers a slightly different and welcome flavour.
MATCHA PESTO
Reimagine pesto with the on-trend taste of matcha, thanks to Matcha Green Tea and Ginger Seasoning, which combines matcha’s grassy notes with the warmth of ginger. The intriguing profile will liven up everything from pasta to sushi rolls, adding an unexpected, Japanese-inspired twist to a variety of dishes.
Pesto Pasta Recipes
POTATO GNOCCHI WITH SOUR PESTO
Homemade gnocchi might sound a little ambitious, but it’s easier to make than you think—the key is using a potato ricer. In this adventurous pesto pasta recipe, you’ll pair your freshly made gnocchi with a truly unique pesto, featuring the subtle heat of yuzu kosho and the zing of calamansi juice. (Unfamiliar with calamansi juice? It’s sometimes referred to as Filipino-style limeade and can be found in the juice aisle of your grocery store.) While the descriptor “sour” may make it sound a bit unconventional, this pesto actually is a beautifully balanced blend of tangy, savoury and umami.
RICE NOODLES WITH THAI PESTO
Give your pesto a passport beyond Italy's borders, with this pesto pasta recipe that combines Asian and Latin American characteristics in an innovative fusion. Cilantro and lime juice bring the brightness and acidity of Latin America, while Organic Ginger Chinese and Sweet Red Chili Sauce add the spicy and aromatic depth of Asia. This bold and refreshing blend is perfectly paired with stir-fry rice noodles, creating an eclectic culinary experience.
RED PEPPER PESTO SHRIMP PASTA
This pesto pasta might make your traditional version green with envy. In this variation, you’ll think pink, thanks to red-ripe tomatoes and bell peppers blended with ricotta cheese. The finished dish includes succulent seasoned shrimp, wilted baby spinach (oh yes, we didn’t completely forsake green!) and the fiery kick of Organic Red Pepper Cayenne and Organic Black Pepper Coarse Grind. Choose your own adventure with your pasta shape—it pairs equally well with anything from a lengthy linguine to a short-and-sweet penne.
