14 Fresh Takes on Basic Homemade Pesto

Here's a uniquely peppery pesto that combines arugula with fresh basil. "Use as a spread or on pasta," says Mark. "My favorite is on baguette slices or on whole wheat crackers."

"The buttery walnuts temper the fire of the mashed garlic and pair beautifully with the aromatic, bittersweet parsley," says Chef John. "Use on toasted bread, pizza, pasta, or on roasted chicken — it's that versatile!"

Secret ingredients here are fresh baby spinach and pecans. "This is good and easy to make," says Allison. "I've used it in the White Bean Breakfast, as well as for pesto mayo. Very versatile."

Fresh cilantro, pumpkin seeds, and cotija cheese get it done here! Serrano chile pepper provides a touch of heat.

This variation features green onions and fresh ginger. "A delicious sauce for almost any type of dish," says Amy. "It's full of flavor, and we love it on fish, pasta, or chicken. We make multiple batches and store in the fridge for quick use throughout the week."

"Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal," says Jewels Cooks. "Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps."

"This is an ingenious way to make pesto," says nickbobkysr. "If you like avocado or guacamole even a little bit, you need to try this recipe!"

Fresh cilantro, peanut butter, fresh ginger, and a touch of fish sauce deliver a full-flavored Thai-inspired pesto. "Add the taste of Thai to noodles, salad, rice, or any dish with this versatile, full-flavored sauce!" says she_cooks. "Serve immediately or refrigerate in an air-tight container until needed."

Swiss chard mingles with fresh basil and pecans in this version. "I love this pesto," says HAZELNUT. "I have so much Swiss chard in my garden that I've made 6 batches so far — it's the best use of all this delicious chard that I can think of."

Kale gets it done in this twist on the traditional. "Kale pesto never loses its vivid green color and can be prepared year-round," says ScandoGirl. "Use a robust extra-virgin olive oil for maximum flavor."

"Arugula is a beautiful herb," says Chef John. "Fragrant, spicy, crisp; it makes a great pesto. I paired it with raw almonds for a combo that was just amazing on a grilled hanger steak."

"This is a great way to use garlic scapes - the curly green tops of garlic that you can get from the farm early in the growing season!" says KARENMOLLOY. "The spinach cuts down some of the super-strong garlic flavor. Use as a sauce for hot pasta, a spread for sandwiches, mixed with mayo for a spread or dip, mixed with ranch dressing for salad. The possibilities are endless!"

Made with green peas, basil, garlic, Parmesan cheese, and a splash of lemon juice for a slightly sweeter version of the classic sauce. "This is a heavier, sweeter twist to traditional basil pesto," says Katy Hopkins. "Goes well with pasta or spread over bread and covered with cheese...yum! Add more lemon juice, basil, or garlic to taste."

Sunflower seeds stand in for traditional pine nuts in this fresh basil and parsley pesto served with tagliatelle pasta. "A romantic and delicious dish for two," says Jonathan Charbz. "Garnish each serving with fresh, chopped herbs and additional Pecorino if desired."