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When the sun is shining and fresh produce is overflowing at farmers’ markets, there’s no better way to capture the vibrant flavors of the season than with a homemade pesto.
While the classic basil and pine nut version is always a favorite, summer invites us to get creative and explore a world of fresh, colorful ingredients.
From peppery arugula and juicy strawberries to spicy jalapeños and sweet carrots, the possibilities for summer pesto are endless—and delicious!
In this roundup of 27+ summer pesto recipes, you’ll discover exciting twists on tradition, lighter and brighter versions perfect for warm-weather meals, and bold new flavors that are sure to become your seasonal staples.
Whether you’re tossing them with pasta, spreading them on sandwiches, using them as marinades, or simply dipping fresh veggies, these pesto recipes will add a burst of summer sunshine to every bite.
27+ Delicious Summer Pesto Recipes You’ll Want to Make All Season Long
Summer is all about embracing freshness, color, and simplicity—and these 27+ summer pesto recipes do exactly that.
Whether you stick with the classics or venture into fruity, spicy, or herby new combinations, each pesto is an invitation to celebrate the season’s best flavors.
Experiment, mix, match, and make these pestos your own.
They’re easy to whip up, endlessly versatile, and guaranteed to transform everyday dishes into something truly special.
So grab your blender, hit the farmers’ market, and get ready to make this summer the most flavorful one yet—with pesto on everything!
Lemon Basil Pesto
Bright, zesty, and irresistibly fresh, Lemon Basil Pesto is the perfect upgrade to your summer dishes.
Unlike traditional pesto, this version leans heavily into the tanginess of lemon, making it ideal for seafood, grilled vegetables, or simply tossed with pasta for a light meal.
Ingredients:
- 2 cups fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 2 garlic cloves, minced
- Zest and juice of 1 large lemon
- Salt and pepper to taste
Instructions:
- In a food processor, combine basil, pine nuts, and garlic. Pulse until finely chopped.
- Add the lemon zest and juice, and pulse a few more times.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth.
- Stir in the Parmesan cheese. Season with salt and pepper as needed.
- Store in an airtight container in the fridge for up to one week.
This Lemon Basil Pesto will brighten up anything it touches.
Whether you’re drizzling it over grilled shrimp or mixing it into cold pasta salads, this pesto captures the easygoing, sun-drenched spirit of summer.
Arugula and Walnut Pesto
Peppery and slightly nutty, Arugula and Walnut Pesto offers a lively twist on the classic.
It’s less sweet than basil pesto, making it the perfect bold spread for sandwiches, pizzas, or even as a marinade for grilled chicken.
Ingredients:
- 2 cups fresh arugula leaves
- 1/2 cup toasted walnuts
- 1/2 cup olive oil
- 1/3 cup grated Pecorino Romano cheese
- 1 garlic clove, minced
- Juice of 1/2 a lemon
- Salt and pepper to taste
Instructions:
- In a food processor, pulse the arugula, walnuts, and garlic until finely ground.
- Add the lemon juice and pulse again.
- While the machine is running, stream in the olive oil until fully incorporated.
- Stir in the Pecorino Romano and season with salt and pepper.
- Use immediately or refrigerate in a sealed jar for up to 5 days.
Arugula and Walnut Pesto is for those who love a little edge in their summer flavors.
It brings a vibrant, peppery kick that can elevate a simple piece of bread or give life to roasted veggies with just a spoonful.
Cilantro-Lime Pesto
Tropical and herbaceous, Cilantro-Lime Pesto is an exciting spin perfect for tacos, grilled corn, or dipping fresh veggies.
With the zing of lime and the unique flavor of cilantro, it brings a taste of vacation to your summer meals.
Ingredients:
- 2 cups fresh cilantro leaves (stems okay)
- 1/3 cup pumpkin seeds (pepitas)
- 1/2 cup olive oil
- 1/4 cup Cotija cheese (or Parmesan)
- 2 cloves garlic
- Zest and juice of 2 limes
- Salt and chili flakes to taste
Instructions:
- Add cilantro, pumpkin seeds, garlic, lime zest, and juice into a food processor. Pulse until roughly chopped.
- With the processor running, pour in the olive oil in a slow stream until smooth.
- Stir in the Cotija cheese.
- Add salt and a pinch of chili flakes if desired.
- Store in a mason jar and refrigerate for up to a week.
Cilantro-Lime Pesto is your secret weapon for spontaneous summer feasts.
Whether you slather it onto grilled meats, stir it into rice bowls, or use it as a colorful dip, this pesto will bring a burst of sunshine and flavor to your table.
Sun-Dried Tomato Pesto
Rich and savory, Sun-Dried Tomato Pesto brings the depth of Italian flavors into your summer meals.
The sweet-tartness of sun-dried tomatoes pairs wonderfully with fresh basil, making this pesto a great complement to pasta, roasted vegetables, or as a topping for grilled meats.
Ingredients:
- 1 cup sun-dried tomatoes (packed in oil)
- 1/2 cup fresh basil leaves
- 1/3 cup pine nuts
- 2 garlic cloves, minced
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese
- Salt and pepper to taste
Instructions:
- Drain and chop the sun-dried tomatoes into small pieces.
- In a food processor, combine the tomatoes, basil, garlic, and pine nuts. Pulse until the ingredients are roughly chopped.
- Slowly drizzle in the olive oil while the processor is running until the mixture is smooth and creamy.
- Add the Parmesan and pulse again until well combined.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to one week.
Sun-Dried Tomato Pesto is a perfect pesto to prepare ahead for a busy week of meals.
It’s versatile, intensely flavorful, and a great way to elevate pasta, sandwiches, or even a simple bowl of roasted vegetables.
Mint and Pea Pesto
Mint and Pea Pesto is the essence of summer freshness in a jar.
With its cool, herbal notes from the mint and the sweet creaminess of peas, this pesto is refreshing and delicious, particularly when paired with spring vegetables, couscous, or as a garnish for lamb dishes.
Ingredients:
- 1 cup fresh mint leaves
- 1 cup frozen peas (thawed)
- 1/3 cup almonds (or pine nuts)
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- In a food processor, combine the mint, peas, almonds, garlic, and lemon juice. Pulse until everything is roughly chopped.
- With the food processor running, drizzle in the olive oil until the mixture reaches a creamy consistency.
- Stir in the Parmesan cheese and pulse again until fully mixed.
- Season with salt and pepper.
- Store in a sealed container in the fridge for up to 5 days.
Mint and Pea Pesto is a delightful alternative to the typical pesto. Its sweet and minty flavor is perfect for summer and makes a refreshing topping for everything from grilled fish to roasted vegetables.
This pesto is bound to become your new seasonal favorite.
Roasted Red Pepper Pesto
Sweet, smoky, and bursting with flavor, Roasted Red Pepper Pesto makes an exciting addition to any summer meal.
The roasted peppers give the pesto a deep, savory flavor that’s perfect on pasta, as a spread for sandwiches, or even paired with grilled chicken.
Ingredients:
- 2 large roasted red peppers (peeled and seeds removed)
- 1/4 cup almonds (or walnuts)
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- 1 garlic clove, minced
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Instructions:
- Place the roasted red peppers, almonds, garlic, and vinegar in a food processor.
- Pulse until finely chopped.
- While blending, drizzle in the olive oil until the pesto is smooth and creamy.
- Stir in the Parmesan cheese and season with salt and pepper.
- Store in an airtight container in the fridge for up to 5 days.
Roasted Red Pepper Pesto is smoky and satisfying, offering a bold twist on the traditional pesto.
It pairs wonderfully with grilled meats, pasta, or even served as a dip for crusty bread. Perfect for any outdoor summer meal, this pesto adds a lovely pop of color and flavor.
Peach and Basil Pesto
Sweet, juicy peaches combined with aromatic basil create a pesto that’s full of vibrant, summery flavor.
This unique twist on the classic basil pesto is perfect for pairing with grilled chicken, pork, or as a topping for crostini at your next outdoor gathering.
Ingredients:
- 2 ripe peaches, peeled and chopped
- 1 cup fresh basil leaves
- 1/4 cup almonds (or pine nuts)
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese
- 1 garlic clove, minced
- 1 tbsp honey
- Salt and pepper to taste
Instructions:
- In a food processor, combine the peaches, basil, garlic, and almonds. Pulse until finely chopped.
- Slowly drizzle in the olive oil while the processor is running until the mixture reaches a smooth, creamy consistency.
- Add the Parmesan and honey, and pulse to combine.
- Season with salt and pepper.
- Store in an airtight container in the fridge for up to 5 days.
Peach and Basil Pesto is a refreshing take on pesto, with a fruity sweetness that balances perfectly with the richness of Parmesan and the freshness of basil.
Whether you drizzle it over pasta, spoon it onto grilled meats, or serve it as a topping for cheese and crackers, this pesto will transport you to a summer orchard with every bite.
Avocado and Cilantro Pesto
Creamy and rich, this Avocado and Cilantro Pesto is a luscious variation on the classic pesto.
The avocado adds a smooth texture, while cilantro gives it a fresh, zesty kick. This pesto works beautifully with tacos, grilled fish, or even as a spread for sandwiches.
Ingredients:
- 2 ripe avocados, peeled and pitted
- 1 cup fresh cilantro leaves
- 1/4 cup roasted sunflower seeds (or pine nuts)
- 1/2 cup olive oil
- 1/4 cup lime juice
- 2 garlic cloves
- Salt and pepper to taste
Instructions:
- Combine the avocado, cilantro, garlic, and sunflower seeds in a food processor.
- Blend until smooth, scraping down the sides as needed.
- With the food processor running, slowly add the olive oil and lime juice until the pesto is creamy and well-combined.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 3 days.
Avocado and Cilantro Pesto is the ultimate creamy and tangy summer spread.
Its silky texture makes it perfect for spreading on sandwiches, spooning over grilled veggies, or adding as a topping to tacos for a cool, refreshing contrast. This is the perfect pesto for those hot summer days!
Zucchini and Basil Pesto
Zucchini is the unsung hero of summer gardens, and when blended with basil, it adds a mild, refreshing flavor to this pesto.
Perfect for light pasta dishes, roasted vegetables, or even as a topping for flatbreads, this pesto is an easy way to incorporate more veggies into your summer meals.
Ingredients:
- 2 medium zucchinis, chopped
- 1 cup fresh basil leaves
- 1/4 cup walnuts (or pine nuts)
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese
- 1 garlic clove
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions:
- In a food processor, combine the zucchini, basil, garlic, and walnuts. Pulse until finely chopped.
- Slowly stream in the olive oil while the processor is running until the pesto reaches a creamy consistency.
- Add the Parmesan cheese and lemon juice, and pulse again until well combined.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 5 days.
Zucchini and Basil Pesto is a light, refreshing pesto perfect for hot summer days when you want something cool and easy.
The zucchini provides a smooth base while the basil and lemon give it a refreshing finish. Toss it with pasta, drizzle over grilled vegetables, or add a dollop on top of roasted chicken for a simple yet flavorful dish.
Garlic Scape and Parmesan Pesto
Garlic scapes are a seasonal delight that add a milder, sweeter flavor compared to traditional garlic.
This Garlic Scape and Parmesan Pesto is aromatic and robust, making it perfect for pasta dishes, grilled vegetables, or even drizzled over roasted potatoes for a tasty, savory kick.
Ingredients:
- 1 cup garlic scapes, chopped into 2-inch pieces
- 1/3 cup Parmesan cheese
- 1/4 cup walnuts (or pine nuts)
- 1/2 cup olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- Place the garlic scapes, walnuts, and Parmesan in a food processor. Pulse until finely chopped.
- Slowly drizzle in the olive oil while the processor is running until the pesto is smooth and creamy.
- Add the lemon juice and season with salt and pepper.
- Store in an airtight container in the fridge for up to 5 days.
Garlic Scape and Parmesan Pesto offers a sophisticated flavor profile perfect for those who want to elevate their summer dishes.
It’s a flavorful and savory pesto that pairs well with a variety of grilled meats, roasted veggies, or as a spread for crostini at your next picnic.
Sweet Corn and Basil Pesto
Sweet Corn and Basil Pesto is a summer dream come true. With the sweetness of fresh corn and the fragrant basil, this pesto embodies the essence of summer harvests.
It’s perfect for topping grilled corn on the cob, mixing into a corn salad, or even tossing with pasta for a fresh take on pesto.
Ingredients:
- 1 cup fresh corn kernels (about 2 ears of corn)
- 1 cup fresh basil leaves
- 1/4 cup almonds (or pine nuts)
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese
- 1 garlic clove, minced
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- In a food processor, combine the corn, basil, garlic, and almonds. Pulse until finely chopped.
- Slowly drizzle in the olive oil while processing, until the mixture becomes smooth and creamy.
- Add the Parmesan cheese and lime juice, then pulse again to combine.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 4 days.
Sweet Corn and Basil Pesto captures the flavor of summer in every bite.
This pesto is ideal for mixing into pasta dishes, serving alongside grilled meats, or even using as a topping for fresh salads. It’s a unique way to use the bounty of sweet corn during the summer season.
Butternut Squash and Sage Pesto
This creamy and earthy Butternut Squash and Sage Pesto is rich in flavor with a touch of autumn vibes, making it an unexpected yet delightful addition to your summer repertoire.
The roasted butternut squash brings a creamy texture while sage provides a warm, savory depth. Perfect for pasta, roasted vegetables, or even spread on a warm piece of sourdough bread.
Ingredients:
- 2 cups roasted butternut squash (peeled and chopped)
- 1/2 cup fresh sage leaves
- 1/4 cup sunflower seeds (or pine nuts)
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese
- 1 garlic clove
- Salt and pepper to taste
Instructions:
- In a food processor, combine the roasted butternut squash, sage, garlic, and sunflower seeds. Pulse until smooth.
- Slowly add the olive oil while processing to reach a creamy consistency.
- Stir in the Parmesan cheese and season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 5 days.
Butternut Squash and Sage Pesto is a hearty yet fresh pesto option that’s perfect for adding depth to a summer meal.
It pairs beautifully with pasta, grilled chicken, or roasted vegetables, offering a comforting flavor with a bright summery twist.
Cucumber and Dill Pesto
Cucumber and Dill Pesto brings a refreshing, cool twist to the classic pesto.
The crispness of cucumber combined with the tangy brightness of dill makes this pesto perfect for serving with seafood, grilled chicken, or as a refreshing dip for fresh veggies.
Ingredients:
- 1 medium cucumber, peeled and chopped
- 1 cup fresh dill leaves
- 1/4 cup walnuts (or pine nuts)
- 1/4 cup olive oil
- 1/4 cup Greek yogurt
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- In a food processor, combine the cucumber, dill, garlic, and walnuts. Pulse until finely chopped.
- Slowly add olive oil while processing until smooth.
- Stir in the Greek yogurt, lemon juice, and pulse again.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 3 days.
Cucumber and Dill Pesto is the perfect pesto for when you want something light and refreshing.
Its bright, herbal flavor makes it ideal for drizzling over grilled seafood or spreading onto pita bread for a simple appetizer. This pesto is cooling and ideal for those hot summer days.
Tomato and Mozzarella Pesto
A spin on the classic Caprese, this Tomato and Mozzarella Pesto captures the flavors of summer with juicy, ripe tomatoes and creamy mozzarella.
It’s a great pesto to use on pasta, as a topping for bruschetta, or even on grilled chicken for a light and fresh summer dish.
Ingredients:
- 1 cup sun-ripened tomatoes (or cherry tomatoes)
- 1/2 cup fresh mozzarella balls (bocconcini or ciliegine)
- 1/4 cup basil leaves
- 1/4 cup pine nuts
- 1/2 cup olive oil
- 1 garlic clove, minced
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions:
- In a food processor, combine the tomatoes, mozzarella, basil, pine nuts, and garlic. Pulse until finely chopped.
- Slowly drizzle in the olive oil while processing until the pesto becomes smooth and creamy.
- Add the balsamic vinegar and pulse again.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 4 days.
Tomato and Mozzarella Pesto is an incredible pesto that combines the essence of a Caprese salad into a vibrant and flavorful sauce.
It’s perfect for pasta, drizzling over fresh mozzarella and tomatoes, or spreading onto crostini for a light, flavorful bite. It’s a celebration of summer’s best ingredients.
Pistachio and Mint Pesto
Pistachio and Mint Pesto is a uniquely flavored, sweet, and herby pesto that combines the richness of pistachios with the refreshing coolness of mint.
This pesto is fantastic for pairing with lamb, adding a twist to your summer salads, or even spooning over fresh ricotta cheese for a simple appetizer.
Ingredients:
- 1/2 cup shelled pistachios
- 1 cup fresh mint leaves
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- 1 garlic clove
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- In a food processor, combine the pistachios, mint, garlic, and Parmesan. Pulse until the mixture is finely chopped.
- Slowly stream in the olive oil while processing until the pesto reaches a smooth, creamy consistency.
- Add lemon juice and pulse again.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 5 days.
Pistachio and Mint Pesto is a fresh, nutty, and bright pesto with a distinctly summer feel.
The mint gives it a lovely aromatic flavor, while the pistachios provide a rich base. Whether served on lamb, mixed into couscous, or spread on fresh bread, it will bring a burst of refreshing flavor to your meals.
Carrot and Ginger Pesto
Carrot and Ginger Pesto is a bright and earthy pesto that combines the natural sweetness of carrots with the zing of fresh ginger.
This vibrant pesto works wonderfully with roasted vegetables, grilled meats, or as a unique spread for sandwiches.
Ingredients:
- 2 medium carrots, peeled and chopped
- 1 tbsp fresh ginger, grated
- 1/4 cup sesame seeds (or sunflower seeds)
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- In a food processor, combine the carrots, ginger, garlic, and sesame seeds. Pulse until finely chopped.
- Slowly drizzle in the olive oil while processing until smooth and creamy.
- Add the Parmesan cheese and lemon juice, and pulse again to combine.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 5 days.
Carrot and Ginger Pesto is a refreshing, slightly sweet pesto that adds an unexpected twist to your summer meals.
The ginger gives it a bright zing, while the carrots bring depth and sweetness. It pairs beautifully with grilled chicken or roasted vegetables for a light, flavorful meal.
Roasted Beet and Goat Cheese Pesto
Roasted Beet and Goat Cheese Pesto is earthy, creamy, and full of rich, vibrant flavors.
The roasted beets lend a natural sweetness and deep color, while the goat cheese adds a tangy richness. This pesto is great for pasta, salads, or as a spread for crostini.
Ingredients:
- 2 medium beets, roasted and peeled
- 1/4 cup goat cheese
- 1/4 cup walnuts (or pine nuts)
- 1/2 cup olive oil
- 1 garlic clove, minced
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions:
- Place the roasted beets, goat cheese, walnuts, and garlic in a food processor.
- Pulse until the mixture is smooth and creamy.
- Slowly add the olive oil while processing until fully incorporated.
- Stir in the balsamic vinegar and season with salt and pepper.
- Store in an airtight container in the fridge for up to 5 days.
Roasted Beet and Goat Cheese Pesto is a rich and colorful pesto that’s perfect for impressing guests at a summer gathering.
It has a beautifully balanced flavor profile, with the sweetness of the beets complemented by the tanginess of the goat cheese. It’s perfect for pairing with a fresh salad or drizzling over roasted vegetables.
Spicy Jalapeño and Cilantro Pesto
For those who love a little heat, Spicy Jalapeño and Cilantro Pesto brings a fiery kick to your summer meals.
The cilantro offers a refreshing burst of flavor, while the jalapeños provide the perfect amount of spice. This pesto is ideal for tacos, grilled meats, or even as a zesty dip for chips.
Ingredients:
- 1-2 jalapeños, seeds removed and chopped
- 1 cup fresh cilantro leaves
- 1/4 cup pumpkin seeds (or sunflower seeds)
- 1/2 cup olive oil
- 1/4 cup Cotija cheese (or Parmesan)
- 2 garlic cloves
- Juice of 1 lime
- Salt to taste
Instructions:
- Combine the jalapeños, cilantro, garlic, and pumpkin seeds in a food processor. Pulse until finely chopped.
- Slowly stream in the olive oil while processing until smooth and creamy.
- Add the Cotija cheese and lime juice, then pulse again.
- Season with salt to taste.
- Store in an airtight container in the fridge for up to 4 days.
Spicy Jalapeño and Cilantro Pesto is a fiery and vibrant pesto that packs a punch.
The heat from the jalapeños is balanced by the fresh, herbal taste of cilantro, while the Cotija adds a salty richness. Perfect for spicing up tacos, grilled meats, or as a bold dip for fresh veggies, this pesto is sure to awaken your taste buds.
Orange and Pistachio Pesto
The combination of zesty orange and rich pistachios makes for a vibrant and flavorful pesto.
The citrusy brightness of the orange pairs beautifully with the earthy, nutty pistachios, creating a perfect pesto for summer salads, grilled fish, or as a spread for crostini.
Ingredients:
- 1 large orange, zest and juice
- 1/2 cup shelled pistachios
- 1/4 cup fresh basil leaves
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- In a food processor, combine the orange zest, orange juice, pistachios, basil, and garlic. Pulse until finely chopped.
- Slowly add olive oil while processing until smooth.
- Stir in the Parmesan cheese and season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 5 days.
Orange and Pistachio Pesto is a perfect combination of sweet and savory, with the orange providing a citrusy kick that balances out the richness of the pistachios.
It’s a refreshing topping for seafood, grilled vegetables, or even as a dip for crackers or pita bread.
Avocado and Lime Pesto
Creamy avocado combines with the fresh zest of lime to create a smooth, tangy pesto perfect for summer.
This versatile pesto can be tossed with pasta, served on tacos, or used as a dip for fresh vegetables or chips.
Ingredients:
- 2 ripe avocados, peeled and pitted
- 1/4 cup fresh cilantro leaves
- 1 garlic clove
- 1/4 cup olive oil
- Juice of 2 limes
- 1/4 cup Parmesan cheese
- Salt and pepper to taste
Instructions:
- In a food processor, combine the avocados, cilantro, garlic, and lime juice. Pulse until smooth.
- Slowly stream in the olive oil while processing until the mixture becomes creamy.
- Add the Parmesan cheese and pulse again to combine.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 3 days.
Avocado and Lime Pesto is light and refreshing, with a creamy base that’s elevated by the tangy lime.
It’s a great addition to taco night, as a topping for grilled chicken, or even spread on toast for a quick snack.
Fennel and Orange Pesto
Fennel and Orange Pesto is a crisp and aromatic pesto with a touch of sweetness from the orange.
The aniseed flavor of fennel combines beautifully with the citrus, making this pesto ideal for pairing with seafood, roasted vegetables, or as a salad dressing.
Ingredients:
- 1 bulb fennel, fronds reserved
- Zest and juice of 1 orange
- 1/4 cup almonds (or walnuts)
- 1/4 cup olive oil
- 1/4 cup Parmesan cheese
- 1 garlic clove
- Salt and pepper to taste
Instructions:
- In a food processor, combine the fennel bulb (reserve some fronds for garnish), orange zest, orange juice, almonds, and garlic. Pulse until finely chopped.
- Slowly drizzle in the olive oil while processing until smooth.
- Stir in the Parmesan cheese and pulse again.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 4 days.
Fennel and Orange Pesto is fresh and aromatic, offering a delightful twist with the combination of fennel’s mild licorice flavor and the bright sweetness of orange.
This pesto is great for seafood, especially fish tacos or grilled shrimp, and adds a zesty note to salads or roasted vegetables.
Spinach and Sun-Dried Tomato Pesto
This Spinach and Sun-Dried Tomato Pesto is a hearty, savory pesto with a burst of umami flavor.
The sun-dried tomatoes add a deep, rich taste, while the spinach provides a refreshing, earthy balance. It’s perfect for spreading on sandwiches, mixing with pasta, or drizzling over roasted veggies.
Ingredients:
- 1 cup fresh spinach leaves
- 1/2 cup sun-dried tomatoes, packed in oil
- 1/4 cup pine nuts (or walnuts)
- 1/4 cup Parmesan cheese
- 1/2 cup olive oil
- 1 garlic clove
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions:
- In a food processor, combine the spinach, sun-dried tomatoes, garlic, and pine nuts. Pulse until finely chopped.
- Slowly drizzle in the olive oil while processing until the pesto becomes smooth.
- Add the Parmesan cheese and balsamic vinegar, and pulse again to combine.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 4 days.
Spinach and Sun-Dried Tomato Pesto has a complex and savory flavor that’s perfect for adding depth to any dish.
The umami-packed sun-dried tomatoes complement the fresh spinach, creating a pesto that’s perfect for pasta, spreading on sandwiches, or even spooning over grilled meats.
Sweet Basil and Strawberry Pesto
Strawberries and basil might seem like an unlikely combination, but when blended into a pesto, they make for a bright and flavorful pairing.
The sweetness of the strawberries works harmoniously with the fragrant basil, creating a pesto that’s perfect for drizzling over fresh salads, grilled chicken, or even scooping onto toast for a refreshing snack.
Ingredients:
- 1/2 cup fresh strawberries, hulled
- 1 cup fresh basil leaves
- 1/4 cup almonds (or pine nuts)
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese
- 1 garlic clove
- 1 tbsp honey (optional)
- Salt and pepper to taste
Instructions:
- In a food processor, combine the strawberries, basil, almonds, and garlic. Pulse until finely chopped.
- Slowly drizzle in the olive oil while processing until smooth.
- Add the Parmesan cheese and honey (if using), and pulse again.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 3 days.
Sweet Basil and Strawberry Pesto is an unexpected summer treat.
The sweetness of the strawberries balances the herbal basil, creating a pesto that’s great for topping fresh salads, grilled chicken, or even as a fun twist on bruschetta. The honey adds a touch of sweetness, making it even more delightful.
Roasted Garlic and Parsley Pesto
For garlic lovers, Roasted Garlic and Parsley Pesto is an aromatic and flavorful pesto that features the sweet, mellow flavor of roasted garlic.
Paired with the freshness of parsley, this pesto is perfect for mixing with pasta, drizzling over roasted potatoes, or using as a marinade for grilled meats.
Ingredients:
- 1 bulb garlic, roasted
- 1 cup fresh parsley leaves
- 1/4 cup walnuts (or pine nuts)
- 1/4 cup Parmesan cheese
- 1/2 cup olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- Squeeze the roasted garlic from the bulb into a food processor. Add the parsley, walnuts, and Parmesan cheese.
- Pulse until the mixture is finely chopped.
- Slowly drizzle in the olive oil while processing until the pesto becomes smooth.
- Add the lemon juice and pulse again to combine.
- Season with salt and pepper to taste.
- Store in an airtight container in the fridge for up to 5 days.
Roasted Garlic and Parsley Pesto is rich and fragrant, with the deep, caramelized flavor of roasted garlic balancing out the freshness of parsley.
This pesto is excellent when paired with roasted vegetables, tossed into pasta, or used as a spread for sandwiches.
