Table of Contents
  1. Watch how to make these three pesto recipes
  2. Three Pesto Recipes Recipe

Pesto is so versatile: throw it on hot or cold pasta, toss it with grilled vegetables, or even whisk it into your favorite vinaigrette. Honestly, the possibilities seem endless. It seems like I’m continuously throwing together a pesto during the summer or freezing batches to use throughout the winter. I love the fresh herb flavors and love to dream up unique ways to use them. We are all accustomed to basil pesto and it is always a winner, but I also love branching out and trying new flavors. Every herb can have unique pairings of nuts that create a pesto worthy of your next dish. Here are three of my favorites.

You will find endless ways to use these. Let me know what your favorite is!

Slightly reddish colored pesto sitting in glass Weck jar on wood surface
Arugula pesto made with roasted red peppers.
Green colored cilantro pesto in glass jar with lid and ring behind along with fresh herbs
Cilantro pesto made with lime juice, almonds, and pistachios.
Pesto sitting in glass jar with olive oil around rim of glass all on wood surface
Classic basil pesto made with pine nuts and Parmesan cheese.

More spread recipes

Watch how to make these three pesto recipes

Three jars filled with different types of pesto sitting on wood cutting board with green herbs in background

Three Pesto Recipes

5 from 2 votes
When herbs are in season towards the height of summer, there's nothing better to make than pesto! These three pesto recipes, each unique in their own respect, are flavorful and contain the essence of summer! Make a batch, use it up or freeze it, and repeat!
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Servings 30 tbsp

Ingredients

For the classic basil pesto

  • 1 cup basil leaves
  • ½ cup toasted pine nuts
  • ½ cup Parmesan cheese
  • 2 tbsp fresh lemon juice
  • ½ tsp salt
  • ½ tsp pepper
  • 4 garlic cloves
  • ⅓-½ cup olive oil

For the cilantro pesto

  • 1 bunch cilantro
  • 2 tbsp fresh lime juice
  • cup toasted almonds
  • cup toasted pistachios
  • ½ cup Parmesan cheese
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 serrano pepper
  • ⅓-½ cup olive oil

For the arugula pesto

  • 2 cups loosely packed arugula
  • ¼ cup roasted red peppers
  • cup toasted walnuts
  • cup toasted pepitas (pumpkin seeds)
  • ½ cup Parmesan cheese
  • 5 garlic cloves
  • ½ tsp salt
  • 1 tsp pepper
  • ⅓-½ cup olive oil

Instructions
 

For the classic basil pesto

  • Place the basil, pine nuts, Parmesan cheese, lemon juice, salt, pepper, and garlic in the food processor. Pulse to combine and chop the ingredients, about 6-10 pulses.
    1 cup basil leaves, ½ cup toasted pine nuts, ½ cup Parmesan cheese, 2 tbsp fresh lemon juice, ½ tsp salt, ½ tsp pepper, 4 garlic cloves
  • Turn the processor on high and slowly drizzle in the oil through the feed tube until you reach your desired consistency. Personally, I prefer to keep mine on the thick side and thin it down at a later time, depending on what dish I'm preparing.
    ⅓-½ cup olive oil
  • Scrape the pesto into an airtight container.

For the cilantro pesto

  • Place the cilantro, lime juice, almond, pistachios, Parmesan cheese, salt, pepper, and serrano pepper in the food processor. Pulse to combine and chop the ingredients, about 6-10 pulses.
    1 bunch cilantro, 2 tbsp fresh lime juice, ⅓ cup toasted almonds, ⅓ cup toasted pistachios, ½ cup Parmesan cheese, ¼ tsp salt, ½ tsp pepper, 1 serrano pepper
  • Turn the processor on high and slowly drizzle in the oil through the feed tube until you reach your desired consistency. Personally, I prefer to keep mine on the thick side and thin it down at a later time, depending on what dish I'm preparing.
    ⅓-½ cup olive oil
  • Scrape the pesto into an airtight container.

For the arugula pesto

  • Place the arugula, roasted red peppers, walnuts, pepitas, Parmesan cheese, garlic, salt, and pepper in the food processor. Pulse to combine and chop the ingredients, about 6-10 pulses.
    2 cups loosely packed arugula, ¼ cup roasted red peppers, ⅓ cup toasted walnuts, ⅓ cup toasted pepitas (pumpkin seeds), ½ cup Parmesan cheese, 5 garlic cloves, ½ tsp salt, 1 tsp pepper
  • Turn the processor on high and slowly drizzle in the oil through the feed tube until you reach your desired consistency. Personally, I prefer to keep mine on the thick side and thin it down at a later time, depending on what dish I'm preparing.
    ⅓-½ cup olive oil
  • Scrape the pesto into an airtight container.

Notes

  • All of these have the same method to put together. Using a food processor makes easy work, but you can also use a mortar and pestle.
  • Pesto stores beautifully in the freezer for 3 months or in the refrigerator for 3 weeks.
  • To keep the pesto fresh and preserve the bright color, cover the exposed top of the pesto with oil to create a “seal.”
The caloric information listed is for the classic basil pesto. Below are the calories for the other versions:
  • Cilantro pesto: 44 calories (for 1 tbsp)
  • Arugula pesto: 23 calories (for 1 tbsp)

Nutrition

Serving: 1tbspCalories: 43kcalCarbohydrates: 0.7gProtein: 0.8gFat: 4.3gSaturated Fat: 0.8gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 2.4gTrans Fat: 0gCholesterol: 1mgSodium: 63.2mgPotassium: 21.4mgFiber: 0.3gSugar: 0gVitamin A: 5.2IUVitamin C: 0.7mgCalcium: 19.3mgIron: 0.1mg
Course Spreads
Cuisine American
Difficulty Easy
Method Mixing

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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2 Comments

  1. Love your IG feed and helpful videos, thanks for your time spent in creating their content 😌 , SB