Fresh ingredients abound in these aromatic homemade pesto sauces. The perfect complement to pasta, these homemade pesto sauce recipes can also add flavor to your favorite soup, vegetable, or fish recipes.See Popular Pesto Sauce Recipes
This make-ahead pesto accents grilled fish and poultry. If Mexican grating cheese is not available, substitute fresh Parmesan cheese.
Keep this pesto on hand in the freezer so it's always ready when you need it.
Rick Bayless of Chicago's Frontera Grill keeps extra cilantro from going to waste by using it in this pesto, which can stay in the fridge for two months. Try it on fish or add a little to soup.
Pine nuts are traditionally added to pesto, but you can substitute walnuts or almonds for this easy sauce. To bring out the full flavor of the nuts, toast them in a dry skillet before processing.
Feta cheese and kalamata olives give this pesto its Greek flavor. It's tasty over pasta and vegetables. If you have extra basil, make up several batches of this recipe to store in the freezer.
Use whole wheat noodles to make a healthier version of this classic casserole recipe.
This company dinner can be ready in 20 minutes. Sea scallops are sauteed in butter and finished with a splash of white wine before being tossed with the pasta and walnut and Parmesan pesto.
Melissa Rubel Jacobson combines roasted almonds, parsley, and Parmigiano-Reggiano cheese for a nutty, fresh-tasting pesto. This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad.
Quintessential fall vegetables -- brussels sprouts, parsnips, butternut squash, and carrots -- get cooked on the grill, then tossed in a cheesy pine nut pesto.
Pesto made with toasted walnuts, garlic, basil and spinach stirred into a rich Italian sauce is tossed with penne and topped with Parmesan cheese.
Fondue is fun! This contemporary appetizer recipe is flavored with pesto and three cheeses.
Try this sassy pesto tossed with hot cooked pasta.
The idea here is to make a tangy, lemony pasta sauce with feta and a few pantry staples. You can make it in the time it takes to cook the pasta. I use a large Japanese mortar and pestle for the sauce--it takes about 5 minutes of pounding--but a blender is even faster.
The pasta water is infused with garlic and basil to impart lots of flavor to this pasta.
Make the pistachio pesto ahead for this savory layered appetizer.