Our Favorite Pesto Recipes

Peruvian Pesto

In Peru, tallarines verde is made with spinach, not basil

By JM HirschMarch 1, 2017

Miso Pesto Pasta

Inspired by kinome ae, a miso and sansho leaf sauce we learned in Japan: rich miso replaces the cheese for a creamy, umami-packed pesto.

By Hisham Ali HassanSeptember 5, 2025

Pasta with Trapanese Pesto

We hear “pesto” and see shades of green, but the word refers to prep, not pigment. It stems from pestare, to pound—this Italian sauce traditionally was made with a mortar and pestle. The basil-heavy, and therefore green, version we know best comes fro

Pesto alla Genovese

We learned to make pesto alla Genovese in its birthplace—Genoa, Italy. It traditionally is made in a mortar and pestle of nothing more than basil, pine nuts, cheese, garlic, salt and olive oil, emphasis on the basil. We use a food processor for conven

By Courtney HillAugust 6, 2018

Rigatoni with Ricotta-Sage Pesto

Sage can be either too bitter or too faint, but satisfyingly bold when gently cooked with creamy ricotta.

Pesto Potato Salad

A no-mayo potato salad you can assemble in under an hour. Dress the potatoes while they’re still warm so they soak up the pesto.

By Lawman JohnsonJuly 8, 2026

Spaghetti with Lemon Pesto

This zesty, lightly perfumed lemon pesto is inspired by the world-famous lemons of Amalfi, Italy.

By Courtney HillDecember 14, 2020

Pasta with Pesto Rosso

Rich red pesto, a balance of savory and sun-dried tomatoey sweetness.

By Calvin CoxJune 7, 2022

Pasta with Pesto Calabrese

Pesto calabrese, from the Calabria region that forms the “toe” of Italy‘s boot, is a simple puree with a base of sweet red peppers, tomatoes and ricotta cheese. It often includes nuts for richness and, on occasion, cooked eggplant for added creaminess

Pasta with Evergreen Pesto

Basil is pesto’s essence and also its liability. Peppery arugula, lemon juice and a slick of oil keep this one bright green for days.

Red Beet and Walnut Pesto

Beet pesto is a savory-sweet game-changer—it not only livens up pasta routine but makes an excellent put-in-on-everything sandwich spread.

By Rose HattabaughJune 11, 2021

Gnocchi with Pesto alla Genovese

In Genoa, the birthplace of basil pesto, we learned that great pesto is a thick, creamy harmony of good-quality ingredients. And each should be treated separately.

Fettuccine with Miso and Kale Pesto

Bold, salty-sweet white miso forms the backbone of this vegan earthy kale and basil-based pesto. For richness and body, we add walnuts, echoing miso’s umami punch (pine nuts are a good stand-in for those who aren’t fans of walnuts). A few splashes of

By Dimitri DemopolousOctober 17, 2023

Farfalle with Spinach and Lemon Pesto

This speedy pasta was inspired by the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. Instead of lemon juice, which is sharp and acidic, we use lemon zest, where the essential oils reside. We use lem

By Dimitri DemopolousOctober 17, 2023

Fennel, Lemon and Pine Nut Pesto

This pesto is all about the fennel, which is to say, clear, bright flavors. No cheese needed.

By Rose HattabaughJune 11, 2021

Pasta with Peruvian Pesto (Tallarines Verde)

A shocking amount of spinach replaces basil in this Peruvian pesto, with depth and complexity lacking in the traditional raw variety.

By JM Hirsch & Diane UngerFebruary 3, 2017

Pasta with Roasted Pepper–Manchego Pesto

The idea for this pesto came from Spanish romesco, a heady sauce that counts nuts, olive oil, smoked paprika and dried ñora chilies among its ingredients. In keeping with the Spanish theme, we use Manchego cheese, a semi-hard aged sheep’s-milk cheese

By Courtney HillOctober 13, 2020

Pasta with Pistachio–Aged Gouda Pesto

Aged Gouda is a different cheese than the mild, semi-firm variety. With a firm, dry texture similar to Parmesan and a nutty flavor that hints at caramel and chocolate, aged Gouda is an excellent choice for making pesto. In this recipe, we pair the che

By Courtney HillOctober 13, 2020

Rigatoni with Pistachio, Ricotta and Herb Pesto

A rich, creamy combination of pistachios and ricotta cheese, inspired by Sicilian cuisine.

Ziti with Zucchini, Basil and Walnut Pesto

Raw zucchini makes a fresh, clean and subtly sweet base for intense garlic, basil, and peppers.

By Rose HattabaughAugust 9, 2021

Pasta with Parsley, Walnut and Caper Pesto

Grassy parsley, on the lighter side of herbs, takes big flavor from briny capers and umami-rich nuts and Parm.

By Calvin CoxNovember 9, 2022

Pumpkin Seed Pesto with Cilantro and Chipotle

This spicy, smoky, earthy Mexican-inspired pesto comes from Milk Street Facebook Community member Carol McClendon of Houston. Toss it with a pound of cooked pasta, along with a little reserved pasta cooking water to help the pesto coat the noodles, bu

By Rose HattabaughJune 11, 2021

Pasta with Sage, Walnut and Parmesan Pesto

Sage, rather than basil, makes for a bold, woody pesto that’s beautifully complimented by gentle ricotta and parsley.

By Courtney HillOctober 13, 2020

Pasta with Parsley, Caper and Hazelnut Pesto

With salty, tangy pecorino Romano as the cheese, this pesto is chock-full of bold ingredients, but the leaves from a full bunch of grassy, verdant parsley helps keep the flavors in check. Be sure to use flat-leaf parsley, as it’s more flavorful than c

By Courtney HillOctober 13, 2020

Gnocchi in an Instant with Arugula-Pistachio Pesto

Our search for a better way to make gnocchi brought us to an unexpected place: instant potato flakes. Not only do we get more consistent results, but there also is no need to peel, boil and rice potatoes. We sauce the gnocchi with a peppery green arug

By Hisham Ali HassanMarch 26, 2025

Pasta with Fennel, Green Olive and Pistachio Pesto

Olives and Parm, balanced with sweet pistachios and herbaceous parsley, make for a potent, umami-rich pesto.

By Calvin CoxNovember 9, 2022

Pasta with Kale Pesto and Sun-Dried Tomatoes

This bright green kale pesto is deeply vegetal, with toasty roasted almonds and savory Parm.

By Rose HattabaughNovember 11, 2022