20 Unique Different Pesto Recipes Flavorful

Get ready to take your pasta game to the next level with these 20 unique and flavorful pesto recipes! From classic combinations like basil and pine nuts, to innovative twists like sun-dried tomato and almonds, we’ve got you covered. Whether you’re a seasoned chef or a culinary newbie, there’s something on this list for everyone.

In this article, we’ll be exploring the world of pesto beyond the traditional basil variety, with recipes that incorporate everything from leafy greens to roasted vegetables. You’ll find creamy and dreamy combinations like spinach and walnut, as well as bold and zesty options like cilantro lime with cashews. And don’t even get us started on the nutty goodness of rosemary and hazelnut – it’s a game-changer!

So what are you waiting for? Dive in and discover your new favorite pesto recipe today!

Classic Basil Pesto with Pine Nuts

This iconic Italian sauce is a perfect blend of fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. With its vibrant green color and aromatic flavor, it’s a staple for pasta dishes, pizza, and sandwiches.

Ingredients:

– 2 cups fresh basil leaves
– 1/3 cup pine nuts (or walnuts)
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt, to taste

Instructions:

1. In a food processor or blender, combine basil leaves, pine nuts, and garlic. Process until the mixture is well combined and slightly chunky.
2. Add Parmesan cheese and process until smooth.
3. With the processor running, slowly pour in olive oil through the top.
4. Season with salt to taste.
5. Transfer the pesto to an airtight container and store in the refrigerator for up to 1 week.

Cooking Time: None! This is a sauce that’s best served fresh.

Sun-Dried Tomato Pesto with Almonds

Elevate your pasta dishes and sandwiches with this flavorful and aromatic pesto recipe, featuring the sweetness of sun-dried tomatoes and the crunch of almonds.

Ingredients:

– 1 cup fresh basil leaves
– 1/2 cup sun-dried tomatoes, packed in oil and drained
– 1/4 cup pine nuts (or almonds)
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, peeled and minced
– Salt and pepper to taste
– 1/4 cup extra virgin olive oil

Instructions:

1. In a food processor or blender, combine basil leaves, sun-dried tomatoes, pine nuts (or almonds), and Parmesan cheese.
2. Process until the mixture is well combined and slightly smooth.
3. Add garlic, salt, and pepper; process until well mixed.
4. With the processor running, slowly pour in olive oil through the top.
5. Continue processing until the pesto reaches your desired consistency.

Cooking Time: None

Yield: Approximately 1 cup pesto

Cilantro Lime Pesto with Cashews

This vibrant pesto is perfect for adding a burst of flavor to your favorite dishes, from pasta and pizza to tacos and salads. The combination of cilantro, lime juice, and cashews creates a unique and addictive taste experience that’s sure to become a new favorite.

Ingredients:

– 1 cup fresh cilantro leaves
– 1/2 cup roasted cashews
– 1/4 cup freshly squeezed lime juice
– 1/2 cup grated Parmesan cheese (vegetarian option: use nutritional yeast)
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. In a food processor or blender, combine cilantro, cashews, lime juice, Parmesan cheese, and garlic.
2. Process until smooth, stopping to scrape down the sides of the bowl as needed.
3. Season with salt and pepper to taste.
4. Transfer to an airtight container and store in the refrigerator for up to 1 week.

Cooking Time: None! Simply assemble and chill before serving.

Spinach and Walnut Pesto

Add a burst of fresh flavor to your pasta dishes with this vibrant Spinach and Walnut Pesto. A delicious twist on the classic Italian sauce, this recipe combines the earthy taste of spinach with the nutty crunch of walnuts.

Ingredients:

– 1 cup fresh spinach leaves
– 1/2 cup toasted walnuts
– 1/4 cup grated Parmesan cheese
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. In a food processor, combine spinach, walnuts, Parmesan cheese, and garlic. Process until the mixture is well combined and slightly smooth.
2. With the processor running, slowly pour in the olive oil through the top. Process until the pesto reaches your desired consistency.
3. Season with salt and pepper to taste.
4. Transfer the pesto to an airtight container and store in the refrigerator for up to 1 week.

Cooking Time: None! This recipe is ready when you are!

Roasted Red Pepper Pesto

Elevate your pasta dishes or sandwiches with this flavorful Roasted Red Pepper Pesto. Sweet and smoky roasted peppers blend seamlessly with garlic, pine nuts, Parmesan cheese, and olive oil to create a vibrant and addictive sauce.

Ingredients:

– 4 red bell peppers
– 1/2 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 4 cloves garlic, peeled and minced
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until charred and blistered.
2. Remove the peppers from the oven and let them cool slightly. Peel off the skin, discarding it, and place the roasted peppers in a blender or food processor.
3. Add the pine nuts, Parmesan cheese, garlic, salt, and pepper to the blender. Blend until smooth and creamy, adding olive oil as needed to achieve desired consistency.

Cooking Time: 30-40 minutes (roasting time)

Kale and Pistachio Pesto

This vibrant green pesto is a game-changer for pasta lovers and kale enthusiasts alike. With the subtle nuttiness of pistachios and the earthy flavor of kale, this recipe is perfect for a quick and delicious dinner.

Ingredients:

– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1/2 cup pistachios, shelled and toasted
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. In a food processor or blender, combine kale, pistachios, Parmesan cheese, and garlic.
2. Process until the mixture is well combined and slightly smooth.
3. With the processor running, slowly pour in the olive oil through the top.
4. Season with salt and pepper to taste.
5. Use immediately or store in an airtight container for up to 1 week.

Cooking Time: None! This pesto is ready to use as soon as it’s made.

Avocado and Basil Pesto

This vibrant green pesto is a refreshing twist on the classic Italian sauce. Blending ripe avocados with fragrant basil leaves creates a creamy, herby spread perfect for pasta, pizza, or as a dip.

Ingredients:

– 3 ripe avocados
– 1 cup fresh basil leaves
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon lemon juice

Instructions:

1. Peel and pit the avocados and place them in a blender or food processor.
2. Add the basil leaves, olive oil, garlic, salt, and pepper to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. Stir in the lemon juice.
5. Taste and adjust seasoning if necessary.
6. Use immediately or store in an airtight container in the refrigerator for up to 3 days.

Cooking Time: None

Parsley and Pumpkin Seed Pesto

This vibrant green pesto combines the freshness of parsley with the nutty flavor of pumpkin seeds, perfect for pasta, pizza, or as a dip. This unique blend is sure to impress your friends and family!

Ingredients:

– 2 cups fresh parsley leaves
– 1/2 cup pumpkin seeds
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. In a food processor or blender, combine parsley leaves, pumpkin seeds, garlic, salt, and pepper.
2. Process until the mixture is well combined and slightly smooth.
3. With the processor running, slowly pour in the olive oil through the top.
4. Continue processing until the pesto reaches your desired consistency.

Cooking Time: None! Simply prepare and serve.

Enjoy your delicious Parsley and Pumpkin Seed Pesto!

Carrot Top Pesto with Walnuts

This vibrant green pesto gets a delightful crunch and nutty flavor from the addition of toasted walnuts. Perfect for pasta, pizza, or as a dip, this Carrot Top Pesto with Walnuts is sure to become a new favorite.

Ingredients:

– 2 cups fresh carrot tops (leaves and stems)
– 1/3 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt, to taste
– 1/4 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C).
2. Toast the pine nuts in a small skillet over medium heat for 5-7 minutes, or until fragrant.
3. In a food processor, combine carrot tops, toasted pine nuts, Parmesan cheese, garlic, and salt. Process until well combined.
4. With the processor running, slowly pour in the olive oil through the top.
5. Stir in chopped walnuts.
6. Season to taste with additional salt if needed.

Cooking Time: None! This pesto is ready to use immediately.

Mint and Pea Pesto

Brighten up your dishes with this vibrant and flavorful pesto recipe, perfect for spring and summer cooking. Made with fresh mint leaves and tender peas, this pesto is a great addition to pasta, pizza, or as a dip.

Ingredients:

– 1 cup fresh mint leaves
– 1/2 cup frozen peas
– 1/3 cup extra virgin olive oil
– 2 cloves garlic, peeled and minced
– 1/2 cup grated Parmesan cheese
– Salt to taste

Instructions:

1. In a food processor or blender, combine mint leaves, peas, garlic, and a pinch of salt. Process until the mixture is well combined and slightly smooth.
2. With the processor running, slowly pour in the olive oil through the top. Process until the pesto reaches your desired consistency.
3. Stir in the Parmesan cheese until well combined.
4. Taste and adjust the seasoning as needed.

Cooking Time: 10 minutes

Artichoke and Lemon Pesto

This vibrant green pesto is a perfect blend of Mediterranean flavors, combining the earthy sweetness of artichokes with the brightness of lemon zest.

Ingredients:

– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)

Instructions:

1. In a food processor, combine artichoke hearts, Parmesan cheese, garlic, lemon juice, and Dijon mustard.
2. Process until the mixture is smooth and well combined.
3. With the processor running, slowly pour in olive oil through the top.
4. Continue processing until the pesto reaches your desired consistency.
5. Season with salt and pepper to taste.

Cooking Time: 10 minutes

Yield: About 1 cup of pesto

Serve: Toss with pasta, use as a dip for vegetables or crackers, or spread on sandwiches and wraps.

Broccoli and Almond Pesto

This vibrant green pesto is a flavorful twist on the classic Italian sauce, featuring roasted broccoli and toasted almonds for added depth. Serve with pasta, as a dip, or use as a spread.

Ingredients:

– 3 cups broccoli florets
– 1/2 cup unsalted almonds
– 1/4 cup freshly grated Parmesan cheese
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss broccoli with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tender.
3. In a food processor, combine roasted broccoli, almonds, Parmesan cheese, garlic, lemon juice, and remaining olive oil.
4. Process until smooth and creamy, stopping to scrape down sides as needed.
5. Season with salt and pepper to taste.
6. Use immediately or store in an airtight container for up to 3 days.

Cooking Time: 20 minutes

Cilantro and Jalapeño Pesto

Elevate your pasta dishes with a flavorful twist by combining the brightness of cilantro, the spiciness of jalapeños, and the richness of garlic in this simple pesto recipe.

Ingredients:

– 1 cup fresh cilantro leaves
– 2-3 jalapeño peppers, seeded and chopped
– 2 cloves garlic, peeled and minced
– 1/2 cup extra virgin olive oil
– 2 tablespoons lemon juice
– Salt, to taste

Instructions:

1. In a food processor or blender, combine cilantro, jalapeños, and garlic.
2. Process until the mixture is well combined and slightly smooth.
3. With the processor running, slowly pour in the olive oil through the top.
4. Add lemon juice and process until well combined.
5. Season with salt to taste.

Cooking Time: None needed! This pesto is ready to use straight away.

Beetroot and Walnut Pesto

A vibrant and flavorful twist on traditional pesto, this recipe combines the earthy sweetness of beetroot with the nutty richness of walnuts. Perfect as a pasta sauce or as a dip for vegetables.

Ingredients:

– 2 large beetroot, peeled and cooked
– 1/4 cup fresh parsley leaves
– 1/4 cup chopped walnuts
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. In a food processor or blender, combine cooked beetroot, parsley leaves, walnuts, Parmesan cheese, garlic, salt, and pepper.
2. Process until the mixture is smooth and well combined.
3. With the processor running, slowly pour in the olive oil through the top.
4. Continue processing until the pesto reaches your desired consistency.
5. Taste and adjust seasoning as needed.

Cooking Time: 10 minutes

Zucchini and Basil Pesto

Celebrate the flavors of summer with this refreshing zucchini and basil pesto recipe. This vibrant sauce is perfect for pasta, pizza, or as a dip for your favorite vegetables.

Ingredients:

– 2 medium zucchinis
– 1/4 cup fresh basil leaves
– 1/3 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 400°F (200°C). Slice the zucchinis into thin rounds and place on a baking sheet lined with parchment paper. Roast for 15-20 minutes or until tender.
2. In a food processor, combine roasted zucchini, basil leaves, garlic, salt, pepper, and lemon juice. Process until smooth.
3. With the processor running, slowly pour in the olive oil through the top. Process until well combined and pesto-like consistency is reached.
4. Taste and adjust seasoning as needed.
5. Store in an airtight container in the refrigerator for up to 1 week.

Cooking Time: 15-20 minutes

Rosemary and Hazelnut Pesto

Experience the perfect harmony of earthy rosemary and nutty hazelnuts in this unique pesto recipe, ideal for pasta, pizza, or as a dip.

Ingredients:

– 1 cup fresh rosemary leaves
– 1/2 cup toasted hazelnuts
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt, to taste

Instructions:

1. In a food processor, combine rosemary leaves, hazelnuts, and garlic. Process until well combined and slightly chopped.
2. Add Parmesan cheese and process until the mixture is smooth and creamy.
3. With the processor running, slowly pour in olive oil through the top. Process until the pesto reaches your desired consistency.
4. Season with salt to taste.

Cooking Time: 5 minutes

Cherry Tomato and Basil Pesto

This refreshing pasta sauce celebrates the flavors of summer, combining sweet cherry tomatoes with fragrant basil and a hint of garlic. Perfect for a light and easy dinner or as a topping for bruschetta.

Ingredients:

– 1 pint cherry tomatoes, halved
– 1/4 cup fresh basil leaves
– 2 cloves garlic, minced
– 1/2 cup olive oil
– Salt and pepper, to taste

Instructions:

1. In a blender or food processor, combine cherry tomatoes, basil leaves, and garlic.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. With the blender or food processor running, slowly pour in olive oil through the top.
4. Season with salt and pepper to taste.
5. Serve immediately over pasta, bruschetta, or as a dip.

Cooking Time: 10 minutes

Arugula and Parmesan Pesto

Elevate your pasta dishes or use as a dip with this vibrant and flavorful pesto, combining the peppery taste of arugula with the nutty richness of Parmesan.

Ingredients:

– 2 cups fresh arugula leaves
– 1/2 cup grated Parmesan cheese (freshly shredded is best)
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt, to taste

Instructions:

1. In a food processor or blender, combine arugula, Parmesan, and garlic. Process until the mixture is well combined and slightly smooth.
2. With the processor running, slowly pour in the olive oil through the top. Process until the pesto reaches your desired consistency.
3. Season with salt to taste.
4. Transfer the pesto to an airtight container and store in the refrigerator for up to 1 week.

Cooking Time: None! This recipe is ready when you are.

Fennel and Pine Nut Pesto

This vibrant green pesto is a twist on the classic Italian favorite, adding a sweet anise flavor from fresh fennel and a satisfying crunch from toasted pine nuts. Perfect as a dip for vegetables or crackers, or as a sauce for pasta or pizza.

Ingredients:

– 2 cups fresh fennel leaves and fronds
– 1/2 cup pine nuts (or walnuts)
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, peeled and minced
– Salt to taste

Instructions:

1. Preheat oven to 350°F (175°C). Toast the pine nuts for 5-7 minutes or until fragrant.
2. In a food processor or blender, combine fennel, toasted pine nuts, Parmesan cheese, garlic, and salt. Process until well combined.
3. With the processor running, slowly pour in olive oil through the top. Process until smooth and creamy.
4. Taste and adjust seasoning as needed.
5. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

Cooking Time: None

Roasted Garlic and Herb Pesto

Elevate your pasta dishes with this rich and flavorful pesto made by roasting garlic to perfection and blending it with fresh herbs. This recipe is perfect for a quick weeknight dinner or as a condiment for your favorite dishes.

Ingredients:

– 3-4 heads of garlic, separated into individual cloves
– 1/2 cup fresh basil leaves
– 1/2 cup fresh parsley leaves
– 1/4 cup pine nuts (or walnuts)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 3 tablespoons extra virgin olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Place garlic cloves on a baking sheet lined with parchment paper, drizzle with olive oil, and roast for 30-40 minutes or until soft and caramelized.
2. In a food processor, combine roasted garlic, basil leaves, parsley leaves, pine nuts, and Parmesan cheese. Process until smooth.
3. Season with salt and pepper to taste.
4. Serve immediately over pasta, as a dip, or use as a topping for soups or salads.

Cooking Time: 30-40 minutes (roasting garlic) + 1 minute (processing pesto)

Summary

Get ready to spice up your culinary game with these 20 unique and flavorful pesto recipes! From classic basil with pine nuts to innovative combinations like cilantro lime with cashews, spinach and walnut, roasted red pepper, and many more, there’s something for every taste bud. Discover the perfect blend of herbs, nuts, seeds, and spices to elevate your pasta dishes, pizzas, salads, and sandwiches. Whether you’re a pesto novice or a seasoned pro, these recipes will inspire you to create delicious and memorable meals.