Food & Wine’s best pesto recipes.

October 17, 2011

Italian American Classics

Slideshow: Italian American Classics

Cooking Guides: Italian

Cooking Guides:
Italian

5 Variations on Pesto

  1. Handmade Pesto

Pounding the ingredients in a mortar produces a pesto of incomparable texture: silky basil leaves and olive oil bind coarser bits of garlic and Parmesan.

  • Olive-Mint Pesto
  • Try using a mix of brine- and oil-cured olives for a more complex pesto; our favorites are green Sicilian, Calamata, Cerignola and oil-cured Moroccan.

  • Charred Poblano and Garlic Pesto
  • “This is a winner. I make it a lot. It is great with chicken.”
    —Posted by GigiGool on May 28, 2008

  • Mint Pesto
  • Riff on the classic pairing of mint and lamb by kneading mint pesto into ground lamb, grilling the patties, then crumbling them into an orzo-and-feta salad.

  • Spicy Cilantro Pesto
  • This fresh pesto was inspired by the Moroccan spice-and-herb vinaigrette charmoula.
    Try two risk-free issues of Food & Wine!

    You May Like