Pesto Sauce

Pesto is our go-to pasta sauce year-round, but especially in summer, when fresh basil abounds. Basil’s aromatic brightness and vibrant color are the hallmark of this delicious, classic sauce, but you can also try swapping in other greens and herbs, such as spinach, kale, parsley or mint—or change up the typical pine nuts in pesto for pistachios, hazelnuts or almonds. We also love it on sandwiches, as a marinade for fish and mixed into creamy dips. Whether you’re looking for a new twist on pesto sauce or a more traditional version, Food & Wine has the recipe you’re looking for.

Most Recent

Feel Free to Get Weird with Your Pesto

Longtime test kitchen assistant David McCann puts his beloved pesto through its paces.

Easy Pesto Sauce Recipes

Ditch the store-bought pesto sauce and try making one of these incredible recipes. Go classic with a handmade pesto, using basil leaves, olive oil, garlic and Parmesan or switch things up with a hazelnut-and-green olive pesto. We've also got options for a charred poblano and garlic pesto, fresh asparagus pesto and more.

9 Ways to Use Gremolata

What is gremolata? Typically, it's a pesto-like sauce made with parsley, olive oil, citrus zest and garlic. But we love to punch up the flavor and add walnuts, crushed red pepper and even horseradish. You can use gremolata as a topping for grilled meat or fish (we love snapper and lamb), or add a spoonful to creamy bisque or roasted veggies for a sophisticated flavor upgrade. Mario Batali likes to add a simple gremolata to his braised osso bucco, and we like to add green carrot tops into our gremolata for a zero-waste dish. Whether you're looking for a sophisticated side dish or want to add flavor to your favorite seafood, here are 9 amazing ways to use gremolata.

More Pesto Sauce

5 Ways to Make Your Own Pesto

Here are five ways to play with the pesto formula to create your own version for tossing with pasta or spooning over anything from the grill.

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. Plus: Pasta Recipes and Tips