Pesto and summer go together like, well, basil and parmesan. This tasty, zesty condiment is begging to be used all over your picnic menu. From a classic caprese to grilled meats, pesto can brighten up your plate in so many ways.
Plus, you don’t need to be worried about keeping to a recipe. One of the great things about pesto is that you can customize it to your tastes or what you have on hand. (Psst, that means you don’t need to keep it relegated to summer eats.) I like to use walnuts instead of pine nuts in my pesto, and I’ve even used carrot trimmings to make carrot top pesto!
Using what you have on hand allows you to experiment with a variety of flavors to find your favorite pesto. Try out some of these variations!
Basil + pine nuts + garlic + lemon
Cilantro + pumpkin seeds + cumin + lime
Parsley + walnuts + lemon + honey
Tarragon + almonds + garlic + sea salt
For classic: add grated hard cheese (Parmigiano Reggiano or Le Gruyere) and olive oil
For better-for-you version: skip the cheese and use a mix of olive oil and warm water
For fun in any combo: add crushed red chile flakes, pomegranate molasses, fresh dill, tahini, cayenne, smoked paprika
Once you’ve made your pesto, use it immediately or store in the refrigerator with a layer of olive oil on top to keep it fresh. Homemade pesto will last for up to a week in the refrigerator. You can also freeze it in ice cube trays so you have pesto at the ready!
Here are just a few of our favorite pesto recipes and ways to use it.
This Health Starts Here recipe adds kale for extra nutrients. It’s a great option for vegans.
Salads are a wonderful way to enjoy pesto, especially with hearty beans and grains.
This salmon recipe shows that pesto can be done in so many ways.
Here, pesto makes a gorgeous topping for a smoky vegetarian soup.
Don’t forget to check out our pesto recipe collection for more inspiration!