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! 

Jump to Comments (8)

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

Comments (8)


4 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!


4 months ago Lauren Kodiak

So glad to hear that, Francesca!


4 months ago midori

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


4 months ago Lauren Kodiak

Yum. That's right up my alley!


4 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...


4 months ago Lauren Kodiak

That sounds and looks delicious, Brooke!


4 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.


4 months ago Lauren Kodiak

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