Required Reading

5 Links to Read Before Making Pesto

By • May 28, 2014 • 8 Comments

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Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come.

Today: Make pesto. Put it on everything. Repeat.

Pesto is one of those handy sauces that instantly upgrades a meal. The combination of bright herbs, fresh garlic, and plenty of salt and olive oil transforms pasta, sandwiches, salads, pizza, and soup. It's easy to throw together in a pinch, and -- if you're willing to think outside the basil-and-pine-nut box -- it's highly versatile. Whip up some pesto and enjoy it all week long -- these links will help.

Vegan PestoIdeas for Using PestoGarlic Scape PestoThe Silver Palate's Green Sauce

  • How to make any pesto in 5 steps. (Food52.)
  • Pine nuts are expensive -- try substituting them for any of these nuts instead. (Serious Eats.)
  • Next time you buy carrots, save the tops! (They make a mean pesto.) (Bon Appétit.)
  • 11 pesto variations to get you out of your comfort zone. (Saveur.)
  • Make a big batch of pesto, then use it in these 10 ways. (The Kitchn.)

Pesto pros -- share your secrets in the comments! 

Tags: 5 links, roundup, techniques, how to, pesto

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Comments (8)


12 months ago Francesca Murphy

Your article inspired me to make pesto with basil and toasted hazelnuts, and a few days later with rucola and macadamia nuts. Both turned out very well. I like that I can make pesto with many kinds of nuts and greens I have around the house, not just basil and pine nuts. Thanks!


12 months ago Lauren Kodiak

So glad to hear that, Francesca!


12 months ago midori

Kale and toasted pumpkin seeds, plus a little Parmesan and olive oil, makes a super delicious pesto.


12 months ago Lauren Kodiak

Yum. That's right up my alley!


12 months ago Brooke Bass

I just made a post for a Pistachio Chive Pesto yummy and the perfect accompaniment to summer grilling! (And I agree, it's totally worth it to get out of the basil/pine nut combo once in a while.) See here: http://chocolateandmarrow...


12 months ago Lauren Kodiak

That sounds and looks delicious, Brooke!


12 months ago MicronCat

I have frozen pesto, and also have preserved in the pressure canner with great success. Never use pine nuts tho...always pecans.


12 months ago Lauren Kodiak

I've never tried pecans in pesto. Will have to give it a shot!