Pesto isn't just about basil and pine nuts anymore! This versatile sauce has evolved far beyond its traditional Italian roots.
From unexpected herbs to surprising nuts and even fruit additions, the world of pesto offers endless flavour possibilities for pasta, sandwiches, and more. Ready to transform your meals with these brilliantly simple yet impressive variations?
1. Roasted Red Pepper Pesto
Sweet, smoky charred peppers create a vibrant alternative to classic green pesto. Simply roast two red peppers until blackened, remove the skins, then blitz with toasted almonds, garlic, olive oil and a splash of balsamic vinegar.
Toss through hot pasta, adding a splash of cooking water to create a silky sauce. The natural sweetness pairs beautifully with grilled chicken or roasted vegetables.
2. Spicy Coriander And Lime Pesto
Fresh coriander leaves bring a zingy punch to this Mexican-inspired pesto. Blitz a large bunch of coriander with jalapeño, pumpkin seeds, lime zest and juice, garlic, and olive oil until smooth but still slightly textured.
Perfect for dolloping onto fish tacos or stirring through rice. For extra zing, add a handful of mint leaves and a sprinkle of cumin to the mix.
3. Wild Garlic And Walnut Spring Pesto
Foraged wild garlic leaves create a seasonal treat with a gentle garlicky bite. Gather a large handful of wild garlic leaves (wash thoroughly!), then blend with toasted walnuts, Parmesan, lemon juice and olive oil.
Swirl through risotto just before serving or spread onto sourdough for gourmet garlic bread. Available only in spring, this fleeting delicacy freezes brilliantly in ice cube trays for year-round enjoyment.
4. Minted Pea And Feta Pesto
Sweet garden peas create a surprisingly delicious base for this summer pesto. Blanch 200g of fresh or frozen peas briefly, then blitz with fresh mint leaves, crumbled feta, lemon zest and olive oil.
Lovely stirred through warm new potatoes or spread inside a chicken breast before baking. The sweetness of the peas balances perfectly with the salty feta for a moreish combination.
5. Beetroot And Hazelnut Pesto
This striking ruby-red pesto turns any dish into a showstopper. Roast two medium beetroots until tender, then peel and blend with toasted hazelnuts, a splash of balsamic vinegar, garlic and olive oil.
Magnificent swirled through creamy risotto or dolloped onto goat's cheese tartlets. The earthiness of beetroot paired with the nutty hazelnuts creates a rich, complex flavour that's properly autumnal.
6. Avocado And Pistachio Pesto
Creamy avocado creates a luxuriously silky pesto that clings beautifully to pasta. Blend a ripe avocado with shelled pistachios, basil, lime juice, garlic and olive oil until smooth and velvety.
Works brilliantly as a dip for crudités or spread onto wraps and sandwiches. The natural oils in the avocado mean you'll need less olive oil, making this a lighter option without sacrificing richness.
7. Sundried Tomato And Olive Pesto
Mediterranean flavours sing in this intensely savoury pesto. Combine drained sundried tomatoes, pitted black olives, fresh basil, toasted pine nuts and a good glug of the oil from the tomato jar in a food processor.
Spread onto bruschetta, stir through pasta, or use as a topping for baked fish. For an extra umami kick, add a teaspoon of anchovy paste – it won't taste fishy, just deeper and richer.
8. Kale And Pumpkin Seed Superfood Pesto
Pack in the nutrients with this powerhouse green pesto. Remove the tough stems from a bunch of kale, blanch the leaves briefly, then blend with toasted pumpkin seeds, nutritional yeast (for a dairy-free cheesy flavour), garlic and olive oil.
Toss with whole wheat pasta or use as a nutritious sandwich spread. The slight bitterness of kale is beautifully balanced by the nutty seeds and umami-rich nutritional yeast.
9. Carrot Top And Almond Pesto
Reduce food waste by transforming carrot tops into this surprisingly delicious pesto. Wash carrot greens thoroughly, then blitz with toasted almonds, lemon zest and juice, garlic, and olive oil until well combined.
Delicious stirred through couscous or as a topping for roasted vegetables. The slight pepperiness of carrot greens gives this pesto a unique flavour that's reminiscent of parsley but with more character.
10. Fig And Walnut Dessert Pesto
Sweet pestos are brilliant for puddings! Blend dried figs (soaked in hot water first), toasted walnuts, a splash of honey, orange zest and enough olive oil to create a thick, spreadable consistency.
Serve with cheese boards, spread onto pancakes, or dollop onto vanilla ice cream. The combination of sweet figs and earthy walnuts creates a sophisticated flavour that bridges the gap between savoury and sweet – perfect for those who don't have a strong sweet tooth.
