Mix-and-Match Pesto
Create your perfect version: The possibilities are endless!
1. Pick a Nut or Seed
Toast 1/3 cup in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
- Almonds
- Cashews
- Hazelnuts
- Pecans
- Pepitas (hulled green pumpkin seeds)
- Pine nuts
- Pistachios
- Sesame seeds
- Sunflower seeds
- Walnuts
2. Choose Your Base
Add 3 cups total (choose up to 3).
- Arugula
- Basil
- Cilantro
- Collard greens, chopped
- Kale, chopped
- Mint
- Parsley
- Romaine, chopped
- Spinach, chopped
- Watercress
3. Choose Your Seasoning
Add 1/2 to 1 teaspoon total of the following ingredients (choose up to 3); add 1/4 teaspoon kosher salt and pulse until finely chopped.
- Fresh thyme
- Fresh oregano, chopped
- Fresh tarragon, chopped
- Fresh rosemary, chopped
- Garlic, chopped
- Lemon zest, grated
- Orange zest, grated
- Red pepper flakes
4. Pick a Cheese
Grate 1/2 cup, add to the food processor and pulse to combine.
- Aged cheddar
- Aged or smoked gouda
- Asiago
- Grana padano
- Gruyere
- Manchego
- Parmesan
- Pecorino
5. Finish the Pesto
Slowly pour in 1/2 cup extra-virgin olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in 1/4 to 1/2 cup of any of the following (optional). You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
- Fresh tomatoes, chopped
- Mascarpone
- Olives, pitted and chopped
- Ricotta
- Roasted red peppers, chopped
- Sun-dried tomatoes, chopped
Design your own pesto, or try one of our ideas:
Our Most Flexible Recipes 43 Photos
We created the perfect formula for making all of your favorite dishes completely one-of-a-kind.
