Cookthink

Mint-based pesto made with almonds is a refreshing take on the traditional basil and pine nut variety, and it's just as versatile. Try it as a pasta sauce; as a salad dressing thinned with a little vinegar or water; as a dip mixed with soft cheese; as a garnish for soups or grilled vegetables, fish, chicken or meat; or just spread on toast.

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."

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.

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.

Garlic Scape Pesto

Garlic scapes emerge from hardneck varieties of garlic. Instead of the harsh aftertaste of the bulb, you get a sweeter, greener garlic flavor. They’re picked every June because they’re tasty, and removing them drives more energy into the bulb for a better garlic harvest later. Read more about this recipe at VeganYumYum.

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.

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.

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.

Angel Hair Pasta With Arugula Pesto

Delicate angel hair meets a pungent arugula-based pesto in this flavorful dish. Use leftover pesto to make chèvre cheeseburgers or soupe au pistou. This recipe is part of Andrew Schloss's Sunday Dinners.

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.

Goat Cheese Burgers With Green Herb Salsa

Use leftover arugula pesto to make these deluxe cheeseburgers. This recipe is part of Andrew Schloss's Sunday Dinners.

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.