Are you tired of the same old traditional basil pesto recipe? Look no further! In this article, we’re going to explore 18 creative alternative pesto recipes that will take your pasta dishes, sandwiches, and dips to the next level. From sun-dried tomato and walnut to roasted garlic and walnut, we’ve got a diverse range of flavors and textures to tantalize your taste buds.
Sun-dried tomatoes add a burst of sweetness to our first recipe, Sun-Dried Tomato and Walnut Pesto. Meanwhile, Kale and Cashew Pesto brings a nutritious and filling twist to the classic green sauce. And don’t even get us started on Cilantro and Pepita Pesto – it’s like a fiesta in your mouth!
Sun-Dried Tomato and Walnut Pesto
Elevate your pasta dishes and sandwiches with this flavorful and aromatic pesto, made with sun-dried tomatoes and walnuts.
Ingredients:
– 1 cup fresh basil leaves
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup walnuts, toasted and chopped
– 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, combine basil leaves, sun-dried tomatoes, and walnuts. Process until well combined.
2. Add Parmesan cheese, garlic, salt, and pepper. Process until smooth.
3. With the processor running, slowly pour in olive oil through the top. Process until pesto reaches desired consistency.
Cooking Time: None! Pesto is ready to use immediately.
Kale and Cashew Pesto
Elevate your pasta dishes with this vibrant and nutritious kale and cashew pesto, packed with the flavors of fresh kale and toasted nuts.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1/2 cup roasted cashews
– 1/4 cup grated Parmesan cheese
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Toss chopped kale with a pinch of salt and roast in the oven for 10-12 minutes, or until slightly wilted.
3. In a food processor, combine roasted kale, cashews, Parmesan cheese, garlic, and a pinch of salt and pepper.
4. Process until smooth, stopping to scrape down the sides as needed.
5. With the processor running, slowly pour in olive oil through the top.
6. Taste and adjust seasoning if necessary.
Cooking Time: 15 minutes
Cilantro and Pepita Pesto
This vibrant pesto recipe combines the freshness of cilantro with the nutty flavor of pepitas (pumpkin seeds) to create a unique and delicious condiment perfect for topping tacos, grilled meats, or vegetables.
Ingredients:
– 1/4 cup fresh cilantro leaves
– 1/2 cup pepitas (pumpkin seeds)
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– Salt to taste
Instructions:
1. In a food processor or blender, combine cilantro leaves, pepitas, garlic, and a pinch of salt.
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.
5. Stir in lime juice and season with salt to taste.
Cooking Time: 10 minutes
Spinach and Almond Pesto
Transform your pasta dishes with this vibrant and nutty Spinach and Almond Pesto. Made with fresh spinach, toasted almonds, garlic, and Parmesan cheese, this pesto is a perfect combination of flavors.
Ingredients:
– 2 cups fresh spinach leaves
– 1/2 cup toasted almonds
– 3 cloves garlic, peeled and minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine spinach, almonds, garlic, and Parmesan cheese.
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.
Cooking Time: None! This pesto can be used immediately or stored in an airtight container in the refrigerator for up to 1 week.
Roasted Red Pepper and Hazelnut Pesto
Roasted Red Pepper and Hazelnut Pesto Recipe
Summary:
This vibrant pesto combines the sweetness of roasted red peppers with the nutty flavor of hazelnuts, perfect for pasta, pizza, or as a dip.
Ingredients:
– 2 large red bell peppers
– 1/4 cup hazelnuts
– 1/2 cup fresh parsley leaves
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, peeled and minced
– Salt and pepper, to taste
– 1/4 cup extra virgin olive oil
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.
2. Allow the peppers to cool, then peel off the skin, discarding it. Finely chop the roasted peppers.
3. In a food processor, combine the hazelnuts, parsley, Parmesan cheese, garlic, salt, and pepper. Process until coarsely chopped.
4. Add the roasted red peppers and olive oil to the processor. Blend until smooth.
5. Taste and adjust seasoning as needed.
Cooking Time:
Total cooking time: 45-50 minutes (roasting + processing)
Avocado and Basil Pesto
Elevate your pasta dishes with this creamy and flavorful Avocado and Basil Pesto. This unique twist on traditional pesto combines the richness of avocados with the brightness of fresh basil.
Ingredients:
– 3 ripe avocados
– 1/4 cup fresh basil leaves
– 2 cloves garlic, peeled and minced
– 1/2 cup grated Parmesan cheese
– Salt, to taste
– 1 tablespoon lemon juice
Instructions:
1. Peel the avocados and remove the pit.
2. In a blender or food processor, combine the avocado flesh, basil leaves, garlic, and a pinch of salt. Blend until smooth.
3. Add the Parmesan cheese and blend until well combined.
4. With the blender or food processor running, slowly add the lemon juice and continue blending until the pesto reaches your desired consistency.
Cooking Time:
– Prep time: 5 minutes
– Total time: 10 minutes
Broccoli and Pistachio Pesto
This vibrant green pesto combines the earthy sweetness of broccoli with the nutty flavor of pistachios, perfect for topping pasta, pizza, or using as a dip.
Ingredients:
– 1 bunch broccoli (about 2 cups)
– 1/2 cup pistachios
– 1/4 cup grated Parmesan cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss broccoli with a drizzle of 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, pistachios, Parmesan cheese, garlic, and a pinch of salt and pepper.
4. Process until smooth, stopping to scrape down the sides as needed.
5. With the processor running, slowly pour in olive oil through the top.
6. Taste and adjust seasoning if desired.
Cooking Time: 20 minutes
Arugula and Pine Nut Pesto
A vibrant and flavorful pesto recipe that combines the peppery taste of arugula with the richness of pine nuts, perfect for pasta, pizza, or as a dip.
Ingredients:
– 1 cup fresh arugula leaves
– 1/2 cup pine nuts (or walnuts)
– 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 arugula leaves, pine nuts, 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 needed! Simply prepare and serve.
Carrot Top and Walnut Pesto
A vibrant and flavorful twist on traditional pesto, this Carrot Top and Walnut Pesto combines the sweetness of carrots with the earthiness of walnuts. Perfect for pasta, pizza, or as a dip.
Ingredients:
– 1 cup carrot tops (greens)
– 1/2 cup fresh walnuts
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: lemon juice, zest, or grated Parmesan cheese for added brightness
Instructions:
1. In a food processor, combine carrot tops, walnuts, garlic, salt, and pepper. Process until the mixture is well combined and slightly smooth.
2. With the processor running, slowly pour in olive oil through the top. Continue processing until the pesto reaches your desired consistency.
3. Taste and adjust seasoning as needed. If desired, add a squeeze of lemon juice or a sprinkle of Parmesan cheese for added flavor.
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.
Parsley and Pistachio Pesto
Elevate your pasta dishes with this fresh and flavorful parsley and pistachio pesto recipe. Perfect for spring, this herbaceous condiment is made with the finest ingredients and requires only a few minutes of preparation.
Ingredients:
– 1 cup fresh parsley leaves
– 1/2 cup shelled pistachios
– 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 parsley leaves, pistachios, Parmesan cheese, and garlic.
2. Process until the mixture is well combined and slightly chunky.
3. With the processor running, slowly pour in the olive oil through the top.
4. Season with salt and pepper to taste.
5. Transfer the pesto to an airtight container and store in the refrigerator for up to 1 week.
Cooking Time: 5 minutes
Beet and Almond Pesto
Transform your pasta dishes with the sweet and earthy flavors of beet and almond pesto. This vibrant condiment is perfect for topping pasta, pizza, or using as a dip.
Ingredients:
– 2 large beets
– 1/4 cup almonds
– 1/2 cup olive oil
– 2 cloves garlic, peeled and minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Roast the beets at 425°F (220°C) for about 45-50 minutes, or until tender when pierced with a fork.
2. Peel the cooled beets and place them in a food processor with the almonds, garlic, olive oil, lemon juice, salt, and pepper.
3. Process until smooth, stopping to scrape down the sides of the bowl as needed.
4. Taste and adjust seasoning if desired.
5. Transfer the pesto to an airtight container and store in the refrigerator for up to 1 week.
Cooking Time: None, as this is a condiment recipe!
Zucchini and Pumpkin Seed Pesto
A flavorful and nutritious pesto recipe that combines the sweetness of zucchini with the nutty flavor of pumpkin seeds.
Ingredients:
– 2 medium zucchinis, chopped
– 1/4 cup pumpkin seeds
– 1/2 cup freshly 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 zucchinis, pumpkin seeds, Parmesan cheese, and garlic.
2. Process until the mixture is well combined and slightly smooth.
3. With the processor running, slowly pour in olive oil through the top.
4. Season with salt and pepper 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 raw recipe, perfect for using as a dip or sauce for your favorite dishes.
Mint and Pistachio Pesto
Add a refreshing twist to your pasta dishes with this unique mint and pistachio pesto recipe. Perfect for warm weather, this herby and nutty condiment is a perfect complement to grilled meats, vegetables, and bread.
Ingredients:
– 1 cup fresh mint leaves
– 1/2 cup shelled pistachios
– 1/4 cup grated Parmesan cheese
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. In a food processor, combine mint leaves, pistachios, and garlic. Process until well combined.
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. Store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: None! This pesto is ready to use immediately.
Radish Leaf and Cashew Pesto
This vibrant pesto combines the subtle crunch of radish leaves with the creamy richness of cashews, perfect for a flavorful sauce or dip.
Ingredients:
– 1 cup radish leaves (fresh or frozen)
– 1/2 cup roasted cashews
– 1/4 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 radish leaves, cashews, Parmesan cheese, and garlic.
2. Process until the mixture is well combined and slightly chunky.
3. With the processor running, slowly pour in olive oil through the top.
4. Season with salt to taste.
Cooking Time: None! This pesto is ready immediately after processing.
Thai Basil and Peanut Pesto
Experience the bold flavors of Thailand with this creamy and aromatic pesto recipe, perfect for pasta, pizza, or as a dip.
Ingredients:
• 1/2 cup fresh Thai basil leaves
• 1/4 cup roasted peanuts
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, peeled and minced
• 1 tablespoon lime juice
• 1 teaspoon soy sauce
• Salt and pepper to taste
• 1/4 cup olive oil
Instructions:
1. In a food processor or blender, combine Thai basil leaves, peanuts, Parmesan cheese, garlic, lime juice, and soy sauce.
2. Process until the mixture is well combined and slightly smooth, with some texture remaining from the peanuts.
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: None (prepared recipe)
Cilantro and Almond Pesto
This vibrant and aromatic pesto is a twist on the classic Italian favorite, incorporating the freshness of cilantro and the crunch of almonds. Use it as a dip for vegetables or crackers, or as a sauce for pasta, chicken, or fish.
Ingredients:
– 1 cup fresh cilantro leaves
– 1/2 cup almonds
– 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 cilantro, almonds, Parmesan cheese, and garlic.
2. Process until the mixture is well combined and slightly chunky.
3. With the processor running, slowly pour in the olive oil through the top.
4. Season with salt and pepper to taste.
5. Transfer to an airtight container and store in the refrigerator for up to 1 week.
Cooking Time: 10 minutes
Roasted Garlic and Walnut Pesto
Roasted Garlic and Walnut Pesto Recipe
Experience the rich flavors of roasted garlic and walnuts combined with the brightness of basil, all blended into a delicious pesto.
Ingredients:
– 3-4 heads of garlic, separated into individual cloves
– 1 cup of walnuts
– 2 cups of fresh basil leaves
– 1/2 cup of grated Parmesan cheese
– 1/2 cup of extra virgin olive oil
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the garlic cloves on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes or until soft and caramelized.
3. In a food processor, combine the roasted garlic, walnuts, basil leaves, Parmesan cheese, salt, and pepper. Process until smooth and creamy.
4. With the processor running, slowly pour in the remaining olive oil through the top.
5. Taste and adjust seasoning as needed.
Cooking Time: 40-50 minutes
Pea and Mint Pesto
A fresh twist on traditional pesto, this pea and mint version is perfect for springtime cooking. It’s a vibrant green sauce that pairs well with pasta, vegetables, or as a dip.
Ingredients:
– 1 cup fresh peas
– 1/4 cup fresh mint leaves
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, peeled and minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine peas, mint leaves, garlic, and a pinch of salt and pepper.
2. Process until the mixture is well combined and slightly smooth.
3. With the processor running, slowly pour in olive oil through the top.
4. Add lemon juice and process for another second or two to combine.
5. Taste and adjust seasoning as needed.
Cooking Time:
– Prep time: 10 minutes
– Total time: 15 minutes
Summary
Discover new flavors with these 18 creative alternative pesto recipes! From Sun-Dried Tomato and Walnut Pesto to Thai Basil and Peanut Pesto, each unique combination offers a delicious twist on the classic Italian sauce. Try making your own Kale and Cashew Pesto, Cilantro and Pepita Pesto, or Spinach and Almond Pesto for a fresh take on traditional pesto recipes.
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