From Better Homes and Gardens

This make-ahead pesto accents grilled fish and poultry. If Mexican grating cheese is not available, substitute fresh Parmesan cheese.

Southwestern Pesto

From Better Homes and Gardens

Keep this pesto on hand in the freezer so it's always ready when you need it.

Homemade Pesto

From Better Homes and Gardens

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.

Greek Pesto

From Better Homes and Gardens

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.

Classic Genovese Pesto

From Better Homes and Gardens

Lemon-scented pesto spread over the loaf before baking gives this focaccia an extra-special touch.

Focaccia with Lemon Pesto

From Food & Wine

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.

Chile-Cilantro Pesto

From Family Circle

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.

Scallops And Walnut Pesto Over Cappellini

From Better Homes and Gardens

Fondue is fun! This contemporary appetizer recipe is flavored with pesto and three cheeses.

Pesto-Cheese Fondue

From Prego Italian Sauce

Pesto made with toasted walnuts, garlic, basil and spinach stirred into a rich Italian sauce is tossed with penne and topped with Parmesan cheese.

Tomato Walnut Pesto Penne

From Diabetic Living

Try this sassy pesto tossed with hot cooked pasta.

Mint Pesto

From Better Homes and Gardens

Use whole wheat noodles to make a healthier version of this classic casserole recipe.

Pesto Lasagna Pie

From Better Homes and Gardens

Rub a homemade pesto beneath the skin to flavor the entire chicken with nutty basil goodness. A simple wine sauce completes the dish with style.

Roasted Pesto Chicken

From Food & Wine

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.

Farfalle with Zucchini and Parsley-Almond Pesto

From Family Circle

This 30-minute recipe illustrates how you can combine five ingredients and turn out something divine. Heavy cream and pesto team up for a sauce that delicately coats the salmon and angel hair pasta.

Poached Salmon with Pesto

From EatingWell

Since pesto is a "raw" sauce, the flavor of the olive oil is crucial to its success. Use the best first-cold-pressed extra-virgin olive oil you can comfortably afford.

Mint Pesto

From Better Homes and Gardens

This pasta packs heat from pesto made with jalapenos, Parmesan cheese, and olive oil. It's hotter than the Fourth of July.

Rigatoni with Fire-Roasted Jalapeno Pesto

From Better Homes and Gardens

To carve this elegant pesto-stuffed pork roast, cut between the ribs. Each rib, with its meat and pocket of stuffing, is a serving.

Pork Roast with Pesto Stuffing for 6

From Fine Cooking Magazine

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.

Fusilli with Feta & Lemon-Caper Pesto

From Better Homes and Gardens

For a garden-fresh pizza, spread freshly made pesto on a crust of thawed whole wheat bread dough, then layer on a medley of summer vegetables: tender squash, sweet peppers, and tomatoes, plus sliced mushrooms.

Whole Wheat Pesto Pizza

From Better Homes and Gardens

In this garden-fresh pesto sauce, chicken broth replaces the oil, and roasted sweet peppers contribute the extra style and flavor.

Roasted Pepper Pasta with Basil Pesto

From Better Homes and Gardens

Make the pistachio pesto ahead for this savory layered appetizer.

Perky Pistachio Torta

From Midwest Living

The blended pea and fresh mint pesto make the sauce for the pasta and shrimp in this elegant main-dish recipe.

Shrimp Fusilli with Sweet-Pea Pesto

From Better Homes and Gardens

This pesto is flavored with dried tomatoes and basil. To create new flavors, try using different herbs, such as parsley or cilantro.

Dried Tomato Pesto

From Food & Wine

Quintessential fall vegetables -- brussels sprouts, parsnips, butternut squash, and carrots -- get cooked on the grill, then tossed in a cheesy pine nut pesto.

Grill-Roasted Vegetables with Pine Nut Pesto

From Diabetic Living

For these healthy appetizers, arugula adds a twist to the traditional Italian pine nut pesto.

Pesto and Tomato Bruschetta