18 Delicious Alternative Pesto Recipes Creative

Are you tired of the same old pesto? It’s time to shake things up in your kitchen with our roundup of 18 Delicious Alternative Pesto Recipes! Whether you’re looking for a quick weeknight dinner solution or a way to jazz up your seasonal favorites, these creative twists on the classic sauce will inspire you to think outside the basil box. Get ready to pesto like never before—let’s dive in!

Sun-Dried Tomato and Almond Pesto

Transform your pasta nights with this vibrant Sun-Dried Tomato and Almond Pesto, a nutty and tangy twist on the classic that’s as easy to make as it is delicious.

Ingredients

• 1 cup sun-dried tomatoes (packed in oil, drained)
• 1/2 cup roasted almonds
• 2 garlic cloves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a food processor, combine the sun-dried tomatoes, roasted almonds, and garlic cloves. Pulse until finely chopped.
2. Add the grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper to the mixture. Pulse a few more times to combine.
3. With the processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well blended. Scrape down the sides as needed.
4. Taste and adjust seasoning if necessary, then your pesto is ready to toss with pasta, spread on sandwiches, or dollop over grilled meats.

The beauty of this pesto lies in its versatility and the rich, umami depth from the sun-dried tomatoes paired with the crunch of almonds.

Tip: For a smoother pesto, soak the sun-dried tomatoes in warm water for 10 minutes before blending.

Avocado and Cilantro Pesto

Looking for a fresh twist on traditional pesto? This Avocado and Cilantro Pesto is creamy, vibrant, and packed with flavor, perfect for dressing up your favorite pasta or spreading on toast.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1 cup fresh cilantro leaves, packed
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

Instructions

1. In a food processor, combine the avocados, cilantro, pine nuts, and minced garlic. Pulse until the ingredients are roughly chopped.
2. Add the Parmesan cheese, lime juice, salt, and black pepper to the food processor. Process until the mixture is smooth, scraping down the sides as needed.
3. With the processor running, slowly drizzle in the olive oil until the pesto is creamy and well combined.
4. Taste and adjust seasoning if necessary, then serve immediately or store in an airtight container in the refrigerator for up to 2 days.

This pesto stands out with its creamy texture and the bright, herby kick from the cilantro, making it a versatile sauce that elevates any dish it touches.

Tip: For an extra nutty flavor, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the food processor.

Spinach and Walnut Pesto

Spinach and Walnut Pesto is a vibrant twist on the classic, offering a nutty depth and a boost of greens that’s perfect for tossing with pasta or spreading on sandwiches.

Ingredients

• 2 cups fresh spinach, tightly packed
• 1/2 cup walnuts, toasted
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. In a food processor, combine the spinach, toasted walnuts, Parmesan cheese, and minced garlic. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well blended.
3. Add the salt, black pepper, and lemon juice. Pulse a few more times to incorporate all the ingredients evenly.
4. Taste and adjust seasoning if necessary. Use immediately or store in an airtight container in the refrigerator for up to a week.

This pesto stands out with its earthy walnuts and fresh spinach, creating a lighter yet richly flavored sauce that’s versatile beyond pasta.

Tip: For an extra smooth pesto, soak the walnuts in warm water for 10 minutes before blending.

Kale and Cashew Pesto

Transform your pasta nights with this vibrant Kale and Cashew Pesto, a nutty and fresh twist on the classic that’s as easy to make as it is delicious.

Ingredients

• 2 cups kale, stems removed and roughly chopped
• 1/2 cup raw cashews
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, peeled
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. In a food processor, combine the kale, cashews, Parmesan cheese, and garlic cloves. Pulse until the mixture is finely chopped.
2. With the processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined.
3. Add the salt, black pepper, and lemon juice to the pesto. Pulse a few more times to incorporate all the ingredients.
4. Taste and adjust seasoning if necessary, then use immediately or store in an airtight container in the refrigerator for up to a week.

The kale adds a hearty depth to the pesto, while the cashews bring a creamy texture that’s irresistibly rich without any dairy beyond the Parmesan.

Tip: For an extra smooth pesto, soak the cashews in warm water for 10 minutes before blending.

Roasted Red Pepper and Hazelnut Pesto

Transform your pasta nights with this Roasted Red Pepper and Hazelnut Pesto, a vibrant twist on the classic that’s as easy to make as it is delicious.

Ingredients

• 2 large red bell peppers
• 1/2 cup hazelnuts, toasted
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once, until the skins are charred and blistered.
2. Remove the peppers from the oven and let them cool in a covered bowl for 10 minutes. Peel off the skins, remove the seeds, and roughly chop.
3. In a food processor, combine the roasted peppers, toasted hazelnuts, Parmesan cheese, minced garlic, and basil leaves. Pulse until the mixture is coarsely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt and black pepper, then pulse once more to combine.

The smoky sweetness of roasted peppers pairs beautifully with the earthy crunch of hazelnuts, creating a pesto that’s both rich and refreshing.

Tip: For an extra nutty flavor, toast the hazelnuts in a dry skillet over medium heat for 5 minutes, shaking the pan frequently.

Basil and Pumpkin Seed Pesto

Transform your pasta nights with this vibrant Basil and Pumpkin Seed Pesto, a nutty twist on the classic that’s as easy to make as it is delicious.

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup raw pumpkin seeds
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, peeled
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. In a dry skillet over medium heat, toast the pumpkin seeds for about 5 minutes, stirring frequently, until they’re golden and start to pop. Let them cool slightly.
2. In a food processor, combine the toasted pumpkin seeds, basil leaves, Parmesan cheese, and garlic cloves. Pulse until the mixture is finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well blended.
4. Add the salt, black pepper, and lemon juice, then pulse a few more times to combine. Taste and adjust seasoning if necessary.

The roasted pumpkin seeds add a delightful crunch and depth to this pesto, making it a standout sauce for your favorite pasta or a bold spread for sandwiches.

Tip: For an extra layer of flavor, try roasting the garlic before adding it to the processor.

Mint and Pea Pesto

Brighten up your pasta nights with this vibrant Mint and Pea Pesto, a fresh twist on the classic that’s as easy to make as it is delicious.

Ingredients

• 2 cups fresh peas (thawed if frozen)
• 1/2 cup fresh mint leaves, packed
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup extra-virgin olive oil
• 1 tablespoon lemon juice

Instructions

1. In a food processor, combine the peas, mint leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until the mixture is roughly chopped.
2. Add the salt, black pepper, and lemon juice to the food processor. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
3. Taste and adjust seasoning if necessary. Use immediately or store in an airtight container in the refrigerator for up to 3 days.

This pesto stands out with its sweet peas and refreshing mint, offering a lighter alternative that pairs beautifully with both pasta and grilled meats.

Tip: For an extra creamy texture, blend in a tablespoon of Greek yogurt or ricotta cheese.

Parsley and Pistachio Pesto

Brighten up your pasta nights with this vibrant Parsley and Pistachio Pesto, a fresh twist on the classic that’s as easy to make as it is delicious.

Ingredients

• 2 cups fresh parsley leaves, tightly packed
• 1/2 cup shelled pistachios, unsalted
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup extra virgin olive oil
• 1 tablespoon lemon juice

Instructions

1. In a food processor, combine the parsley, pistachios, Parmesan cheese, and garlic cloves. Pulse until the ingredients are finely chopped.
2. Add the salt, black pepper, and lemon juice to the food processor. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.
3. Taste and adjust seasoning if necessary, then use immediately or store in an airtight container in the refrigerator for up to a week.

The combination of parsley and pistachios offers a uniquely fresh and nutty flavor profile that stands out from traditional basil pesto, making it a perfect match for grilled vegetables or as a bold pasta sauce.

Tip: For an extra burst of flavor, toast the pistachios in a dry skillet over medium heat for 2-3 minutes before adding them to the food processor.

Cilantro and Lime Pesto

Brighten up your meals with this zesty Cilantro and Lime Pesto, a vibrant twist on the classic that’s perfect for drizzling over grilled chicken or tossing with pasta.

Ingredients

• 2 cups fresh cilantro leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 cloves garlic, minced
• 1/4 cup fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup olive oil

Instructions

1. In a food processor, combine the cilantro, Parmesan cheese, pine nuts, and minced garlic. Pulse until the ingredients are finely chopped.
2. Add the lime juice, salt, and black pepper to the food processor. Pulse a few more times to blend the ingredients.
3. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Scrape down the sides as needed to ensure everything is evenly mixed.
4. Taste and adjust seasoning if necessary, then transfer to a jar or bowl. Serve immediately or store in the refrigerator for up to a week.

The fresh lime juice in this pesto not only adds a tangy kick but also helps preserve the vibrant green color of the cilantro, making it as beautiful as it is flavorful.

Tip: For a nut-free version, substitute the pine nuts with sunflower seeds for a similar texture and taste.

Arugula and Pine Nut Pesto

Brighten up your pasta nights with this vibrant Arugula and Pine Nut Pesto, a peppery twist on the classic that’s ready in minutes.

Ingredients

• 2 cups fresh arugula, packed
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a dry skillet over medium heat, toast the pine nuts for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool slightly.
2. In a food processor, combine the toasted pine nuts, arugula, Parmesan cheese, and minced garlic. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.
4. Season with 1/2 tsp salt and 1/4 tsp black pepper, then pulse once more to mix.

The bold, peppery flavor of arugula paired with the buttery pine nuts creates a pesto that’s both fresh and deeply savory, perfect for tossing with hot pasta or spreading on crusty bread.

Tip: For a smoother pesto, add a tablespoon of water while blending to help emulsify the ingredients.

Beet and Walnut Pesto

Brighten up your pasta night with this vibrant Beet and Walnut Pesto, a twist on the classic that’s as nutritious as it is colorful.

Ingredients

• 2 medium beets, roasted and peeled
• 1/2 cup walnuts, toasted
• 1/2 cup grated Parmesan cheese
• 1 garlic clove
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a food processor, combine the roasted beets, toasted walnuts, Parmesan cheese, and garlic. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the olive oil until the mixture is smooth.
3. Add the lemon juice, salt, and black pepper. Pulse again to combine.
4. Taste and adjust seasoning if necessary. Serve over your favorite pasta or as a spread on sandwiches.

The earthy sweetness of beets paired with the richness of walnuts creates a pesto that’s not only visually stunning but packed with flavor.

Tip: For an extra nutty flavor, try swapping half the walnuts with toasted hazelnuts.

Carrot Top and Almond Pesto

Don’t toss those carrot tops! Transform them into a vibrant, nutty pesto that’s perfect for pasta, sandwiches, or as a dip. It’s a fantastic way to reduce waste and add a fresh twist to your meals.

Ingredients

• 2 cups packed carrot tops (stems removed)
• 1/2 cup raw almonds
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a food processor, combine the carrot tops, almonds, Parmesan cheese, and garlic cloves. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.
3. Add the lemon juice, salt, and black pepper. Pulse a few more times to incorporate all the ingredients.
4. Taste and adjust seasoning if necessary. Use immediately or store in an airtight container in the refrigerator for up to a week.

The carrot tops bring a slightly bitter, herbaceous flavor that pairs beautifully with the richness of almonds and Parmesan, creating a pesto that’s anything but ordinary.

Tip: For a smoother pesto, blanch the carrot tops in boiling water for 30 seconds before using. This softens them and mellows their flavor.

Broccoli and Sunflower Seed Pesto

Looking for a vibrant twist on traditional pesto? This Broccoli and Sunflower Seed Pesto is a nutty, fresh, and utterly delicious way to dress up your pasta or sandwiches.

Ingredients

• 2 cups fresh broccoli florets, steamed until tender
• 1/2 cup raw sunflower seeds
• 1/3 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 cup extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a food processor, combine the steamed broccoli, sunflower seeds, Parmesan cheese, and minced garlic. Pulse until the mixture is finely chopped.
2. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
3. Add the lemon juice, salt, and black pepper. Pulse a few more times to incorporate all the ingredients evenly.
4. Taste and adjust seasoning if necessary. Use immediately or store in an airtight container in the refrigerator for up to a week.

The sunflower seeds add a delightful crunch and depth of flavor that makes this pesto stand out from the classic basil version. Perfect for those looking to sneak more greens into their meals without compromising on taste.

Tip: For an extra nutritional boost, try substituting half of the broccoli with kale or spinach.

Zucchini and Basil Pesto

Brighten up your pasta night with this fresh and herby Zucchini and Basil Pesto, a twist on the classic that’s as easy to make as it is delicious.

Ingredients

• 2 medium zucchinis, sliced into rounds
• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces pasta of your choice

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat a large skillet over medium heat. Add the zucchini rounds and cook for 3-4 minutes on each side until lightly golden. Remove from heat and set aside.
3. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Toss the cooked pasta with the pesto, adding reserved pasta water a little at a time until the desired consistency is reached. Gently fold in the zucchini rounds.

The zucchini adds a subtle sweetness and texture that makes this pesto stand out, while the basil keeps it refreshingly classic.

Tip: Toast the pine nuts in a dry skillet for a few minutes before blending to deepen the flavor of your pesto.

Edamame and Miso Pesto

This Edamame and Miso Pesto is a vibrant twist on the classic, offering a nutty, umami-packed punch that’s perfect for tossing with pasta or spreading on toast.

Ingredients

• 1 cup shelled edamame, thawed if frozen
• 1/4 cup fresh basil leaves
• 2 tablespoons white miso paste
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a food processor, combine the edamame, basil, miso paste, Parmesan cheese, olive oil, lemon juice, and minced garlic. Pulse until the mixture is finely chopped.
2. Scrape down the sides of the food processor with a spatula, then process until the pesto reaches your desired consistency, adding a tablespoon of water if needed to thin it out.
3. Season with salt and black pepper, then pulse once more to combine.
4. Taste and adjust seasoning if necessary before serving.

The miso adds a deep, savory flavor that pairs wonderfully with the freshness of the edamame and basil, making this pesto a standout for any dish.

Tip: For an extra creamy texture, blend in a tablespoon of tahini or Greek yogurt.

Dill and Walnut Pesto

Brighten up your pasta nights with this vibrant Dill and Walnut Pesto, a fresh twist on the classic that’s as easy to make as it is delicious.

Ingredients

• 2 cups fresh dill, tightly packed
• 1/2 cup walnuts, toasted
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. In a food processor, combine the fresh dill, toasted walnuts, grated Parmesan, and minced garlic. Pulse until the mixture is finely chopped.
2. With the processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and well combined.
3. Add the salt, black pepper, and lemon juice to the pesto. Pulse a few more times to incorporate all the ingredients.
4. Taste and adjust seasoning if necessary. Use immediately or store in an airtight container in the refrigerator for up to a week.

The combination of dill and walnuts brings a uniquely fresh and nutty flavor to this pesto, making it a standout sauce for any dish.

Tip: For an extra layer of flavor, try adding a pinch of red pepper flakes to the pesto before blending.

Radish Top and Pecan Pesto

Transform those often-discarded radish tops into a vibrant, nutty pesto that pairs perfectly with pasta, sandwiches, or as a bold salad dressing.

Ingredients

• 2 cups packed radish tops, thoroughly washed and dried
• 1/2 cup pecans, toasted
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a food processor, combine the radish tops, toasted pecans, Parmesan cheese, and minced garlic. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the extra-virgin olive oil until the mixture is smooth and well combined.
3. Add the lemon juice, salt, and black pepper. Pulse a few more times to incorporate all the ingredients.
4. Taste and adjust seasoning if necessary. Use immediately or store in an airtight container in the refrigerator for up to a week.

The earthy bitterness of radish tops meets the rich, buttery crunch of pecans in this pesto, creating a uniquely bold flavor that elevates simple dishes.

Tip: For a smoother pesto, blanch the radish tops in boiling water for 30 seconds before using, then plunge into ice water to preserve their vibrant color.

Watercress and Macadamia Pesto

Brighten up your pasta nights with this vibrant Watercress and Macadamia Pesto, a twist on the classic that brings a peppery punch and creamy crunch to your table.

Ingredients

• 2 cups fresh watercress, tightly packed
• 1/2 cup roasted macadamia nuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a food processor, combine the watercress, macadamia nuts, Parmesan cheese, and minced garlic. Pulse until the ingredients are finely chopped.
2. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well blended.
3. Add the lemon juice, salt, and black pepper. Pulse a few more times to incorporate all the seasonings evenly.
4. Taste and adjust seasoning if necessary, then your pesto is ready to toss with pasta, spread on sandwiches, or dollop over grilled meats.

The magic of this pesto lies in the unexpected duo of watercress’s sharpness and macadamia’s buttery texture, creating a sauce that’s as versatile as it is flavorful.

Tip: For an extra nutty flavor, toast the macadamia nuts in a dry skillet over medium heat for 2-3 minutes before blending.

Conclusion

We hope these 18 creative pesto recipes inspire your next kitchen adventure! Whether you’re looking to shake up your pasta night or add a fresh twist to your meals, there’s something here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin your must-make recipes on Pinterest. Happy cooking!