What better accompaniment to summer's fresh tomatoes, zucchini, and peas than pesto! And not just the classic basil and pine nut variety, either. How about sun dried tomato and Aleppo pepper or pistachio and lemon? Read on for more great pesto inspiration!
Saveur put together a delicious list of pesto variations we can't wait to try. Check out the link below - and we have our own collection of exciting pesto varieties, too:
Pesto Recipes from The Kitchn
• Dandelion Pumpkin Seed Pesto
• Sage Pesto
• Spinach Pesto Pasta with Fresh Peas and Mushrooms
• Lemon Braised Chicken & Beans with Mint Pesto
• Green Beans with Almond Pesto Under an Egg
Read More: 11 Pesto Varieties at Saveur
Related: How to Make Better Pesto
(Images: Megan Gordon)
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I love making different kinds of pesto. I recently made a lettuce, hazelnut sage pesto.
And a chard, raisin, pecan pesto.
we made this fennel & mango salad with fennel frond pesto last night-- it was absolutely delicious.
http://www.food52.com/recipes/17432_mango_salad_with_fennel_frond_pesto
I love avocado pesto because it gets nice and creamy from the avocado and it's very refreshing and a little less strong than some other alternatives to pesto genovese.
This is great--I'm super hesitant about using pine nuts since I had a case of pine mouth last summer, so this variety is wonderful.
I make a mixed-up fusion pesto with basil, mint, cilantro, parsley, and arugula.
I made kale pesto today!
Arugula with walnuts YUM!!
oh meatballs&milkshakes Im going to make this vegan with zucchini noodles.
@ farrahlarie
I doubt you will read my post, singe comes quite late, but anyway just don't use Chinese pine nuts. They are cheap but have little taste and give rise to pine mouth.
The "wrong one":
http://upload.wikimedia.org/wikipedia/commons/5/56/Shelled_pine_nuts.jpg
the "right" one:
http://upload.wikimedia.org/wikipedia/commons/b/b1/Pinoli.jpg