My Favorite Pesto Recipes

Pesto is like the little black dress of sauces: timeless, versatile, and always in style. With a mix of herbs, nuts, and cheeses, it’s a flavor-packed powerhouse that’s a breeze to whip up. Just blend, and you've got yourself a green goldmine ready to glam up pasta, veggies, bread, salads—basically, if it’s edible, it’s better with a dollop of pesto.

I'm always looking for new ways to spice up my classic pesto recipe, and I'm so excited to share these five fun takes on my favorite herb-forward sauce.

Ingredients:

Classic basil pesto

• 1 cup fresh basil leaves (tightly packed)

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon of sea salt

• 1/4 teaspoon black pepper

• 1 small clove of fresh garlic

• 1/4 cup lightly toasted pine nuts

• 1/4 cup Parmigiano-Reggiano

• 1/4 cup basil-infused olive oil

Oregano pesto

Lemon herb pesto (dairy-free)

Arugula green chile pesto

Peppery truffle pesto (nut-free)

Note: I used olive oil from Santa Fe Olive Oil Company! They have an incredible product and a wide range of flavors (like New Mexico Green Chile and Garlic Olive Oil or Black Truffle Olive Oil).

Directions:

• Determine which pesto recipe you'll use and gather the listed ingredients.

• Toast nuts (if using) lightly on stove or in oven until golden brown. Pour into a small bowl and allow to cool.

• Wash herbs and remove any stems.

• Pour all ingredients into a blender or food processor. Pulse until smooth.

• Voila! Serve immediately or place in air-tight container and refrigerate for up to two weeks or freeze for up to six months.