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Thumb_8616_Whole Wheat Penne With Walnut Pesto

Thumb_8616_Whole Wheat Penne With Walnut Pesto

The hearty whole wheat pasta complements this nuttier winter pesto. We used basil since it now generally available year-round. But if you can't find fresh basil, try using arugula or spinach.

Thumb_17387_Asparagus And White Bean Pesto Tart

Thumb_17387_Asparagus And White Bean Pesto Tart

Here’s a beautiful, ridiculously delicious, and easy-to-make asparagus tart that you’ll want to make even when you’re not expecting guests. Read more about this recipe at VeganYumYum.

Thumb_7320_Whole Wheat Linguine With Pesto

Thumb_7320_Whole Wheat Linguine With Pesto

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_4694_Pesto Mashed Potatoes

Thumb_4694_Pesto Mashed Potatoes

Fluffy mashed potatoes, dressed up with a little pesto makes this a colorful and garlicky twist to the classic side dish, and a great way to use the abundance of basil in the summer months. Freeze extra pesto for a winter treat. 

Thumb_12024_Chicken Pasta Salad With Broccoli

Thumb_12024_Chicken Pasta Salad With Broccoli

You can substitute homemade chicken and pesto, of course, or add chopped Sungold tomatoes, goat cheese or feta, or any other vegetables popular at your house. Read more about this recipe at hogwash.

Thumb_9271_Pistachio-Arugula Pesto With Penne And Sauteed Broccolini

Thumb_9271_Pistachio-Arugula Pesto With Penne And Sauteed Broccolini

This pesto tastes like spring; it’s fresh, green, bright, and crisp with a hint of sweetness. The peppery taste of the arugula is nicely set off by the creamy, sweet pistachios. Read more about this recipe at VeganYumYum.

Thumb_10558_Broccoli Pesto

Thumb_10558_Broccoli Pesto

This version of pesto, made with broccoli, is perfect on pasta, tastes great as a topping for grilled tofu, gets glowing reviews on grilled chicken or fish, and even works as a salad dressing. Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children.

Thumb_8266_Pesto Pizza With Tomatoes, White Beans And Goat Cheese

Thumb_8266_Pesto Pizza With Tomatoes, White Beans And Goat Cheese

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_19600_Soupe Au Pistou

Thumb_19600_Soupe Au Pistou

Use leftover caponata and arugula pesto to make a novel version of this classic French soup. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_14866_Lamb Braised With Clams

Thumb_14866_Lamb Braised With Clams

This is a surprising but delicious way to use leftover clams. If you don't have pesto on hand, whip up a batch -- it freezes well -- or just chop 1/4 cup of basil leaves and a clove of garlic and mix together with 1 tablespoon of olive oil. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_14643_Corn And Broccoli Calzones

Thumb_14643_Corn And Broccoli Calzones

Pesto, corn and broccoli make a colorful calzone that looks as good as it tastes. You can use either homemade or store-bought pizza dough and pesto.  This recipe was featured in Root Source: Sweet Corn. It comes from personal chef Elizabeth Skipper, of The Everyday Epicure in Amherst, NH.