Substitute parsley & walnuts for the basil & pine nuts in traditional pesto. Everything else remains the same. Nice on pasta.

For a spicy Mexican kick, try Cilantro & pistachio nuts. You can still use Parmesan cheese, or any other fairly firm cheese. I like Kashkeval, a salty sheeps milk cheese - but anything grateable works. You can use this one with pasta, but I find it works well as a burrito, quesadilla, enchilada garnish/topping best.

You can make pesto with just about anything! Try spinach, for instance, or any of the following, or use herbs in combination. Use different nuts for a flavour change. Use the following recipes as a guide only, adding imagination!

Coriander Pesto
30g coriander leaves
90g parmesan cheese
90g toasted hazelnuts
4-5 tablespoons olive oil
salt and pepper to taste

Process the coriander, nuts and cheese until smooth. With the motor of the processor running, gradually add the olive oil until well combined, then season to taste. Cover and refrigerate. Bring to room temperature before serving with pasta, or as a dip.

Sage Pesto
1/2 cup fresh sage leaves
1 1/2 cups fresh parsley leaves
2 garlic cloves1/2 cup pine nuts or walnuts
1/2 cup parmesan cheese
1/2 cup olive oil

Combine sage, parsley, garlic, cheese, and nuts in a food processor. Process to mix. With machine running, slowly add the olive oil. Season to taste with salt and pepper and process to the desired consistency. Excellent tucked under the skin of chicken breasts or mixed with pine nuts and fresh bread crumbs and stuffed into game hens.

Lemon Thyme Pesto
2/3 cups parsley, chopped
1/4 cup pine nuts
1 tablespoon ground dried thyme or lemon thyme
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1/4 cup olive oil (or more)
salt and pepper

In processor, blend first 5 ingredients until almost smooth. With machine running, gradually add oil and process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season to taste with salt and pepper. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.)

Thyme Pesto
1 1/2 cups fresh parsley
1/2 cup fresh thyme
4 cloves garlic
1/2 cup parmesan cheese
1/2 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup pinenuts

Wash parsley and thyme and allow moisture to dry and leaves to wilt slightly. Grind in food processor. Peel garlic and grind in food processor. Mix all in a bowl. Store fridge in glass jar.

Basil Mint Orange Pesto
1 cup fresh basil leaves, firmly packed
1 cup fresh mint leaves, firmly packed
1/2 cup walnuts
2 tablespoons orange juice
1 teaspoon finely grated orange rind
2 garlic cloves
1/4 cup olive oil (or more)
salt and pepper to taste

In a processor, blend first 6 ingredients until almost smooth. With machine running, gradually add olive oil; process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season with salt and pepper. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.)

Red Capsicum Pesto
90g sun-dried tomatoes
1 1/3 cup red capsicums, roasted and chopped
1/2 cup Kalamata olives; pitted and chopped
1/3 cup Italian parsley, chopped
1/3 cup basil, finely chopped
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon balsamic vinegar
salt and pepper to taste

Put the sun-dried tomatoes into a bowl and pour boiling water over them just to cover. Leave them to soak for 20-30 minutes. If using tinned capsicums, rinse and drain them well, and blot them on paper towels, then chop them finely. Combine them with the chopped Kalamata olives, the chopped fresh herbs, and the minced garlic. Drain the tomatoes, reserving the water, and press them gently in a colander. Pulse them in a food processor until they are finely chopped. Add the olive oil and vinegar, pulse again, scraping down as needed, until no large chunks of tomato are left. Combine the tomato mixture with the other ingredients, mix well, and season to taste with salt and pepper. If the pesto is too thick, moisten it with a few drops of the reserved tomato water.

Asian Pesto
1 cup oil
1/2 cup peanuts
2 small green chillies, seeded
1 tablespoon chopped ginger
4 garlic cloves
1 1/2 cups basil leaves
1/4 cup mint leaves
1/4 cup coriander leaves
3 tablespoons lemon juice
1 1/2 teaspoons salt
1 teaspoon sugar

Heat oil in a frypan until nearly smoking, remove from the heat and add the peanuts. Allow to sit until lightly browned. Remove the nuts with a slotted spoon and drain, reserving the oil. Put the peanuts in a food processor or blender and blend to a rough paste. Add the chillies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend. Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced. Transfer the mixture to a serving bowl and stir in the remaining oil. Serve alongside warm or cold noodles.

Dandelion Pesto
2 cups tightly packed dandelion greens
1-2 tablespoons dried herb of choice (basil, thyme, savory, or others)
2-3 cloves garlic, crushed
1 cup sunflower seeds
1/2 cup olive oil
1 cup grated Parmesan cheese

Add each ingredient one at a time in a food processor until completely blended. Drizzle in the olive oil to allow it combine thoroughly. Slow add the parmesan cheese. Fold the mixture into cooked pasta. Add diced black olives, fresh diced Roma tomatoes, diced fresh mushrooms and/or diced
Zucchini if desired.

Dill Pesto
2 garlic cloves
1 tablespoon grated lemon rind
2 cups parsley
1/2 cup chopped fresh dill leaves
1/4-1/2 cup olive oil
2 teaspoons lemon juice

In a blender, blend the garlic and lemon rind until minced. Add parsley and dill. Blend until finely chopped, scraping down the sides of container as needed. Then, with blender running, slowly add the oil and blend to a smooth paste. Blend in the lemon juice. Spoon into serving dishes. Use as a dip for carrot or celery sticks if desired. May be frozen.

Parsley Pesto
1 large bunch Italian parsley leaves
1-2 cloves garlic
2 tablespoons toasted pine nuts or slivered almonds
2 tablespoons lemon juice
2 tablespoons olive oil

Put all ingredients in a blender and process until smooth. Delicious served with chicken or fish.

Rocket (Arugula) Pesto
2 cups rocket leaves
2 garlic cloves
1/4 cup parmesan cheese
1/4 cup olive oil
1/8 cup pinenuts, toasted

Blend the rocket, garlic and cheese together in a food processor until smooth. Slowly add olive oil and nuts. Blend until desired consistency. Serve spread on a pizza crust, topped with cheddar cheese, onions and fresh tomato slices. Or toss with cooked pasta.

Very impressive collection of pesto recipes! I've got to try some of those.

LOVE sage pesto. Also, tarragon pesto is delicious. And it is the perfect time of year to cut your garlic scapes and make pesto with that. Just scapes, olive oil, pine nuts and parmesan. I've got some in the fridge right now. Spread on toasted Italian bread.....drool.

Thanks for those, breezyb, Daisy, and Betty! Garlic scapes (available in farmers' markets) make a terrific substitute for bulb garlic in traditional pesto, too. What yummy recipes! Any other particularly ingenious combinations?

Bonnie, I love cilantro pesto on grilled tuna. Never thought to substitute the pine nuts. Pistachios sound like a wonderful idea. Thanks!!!

I can't add another recipe but have found that I can substitute avacado for most of the oil in any pesto recipe and it makes for a great dip or sandwich filling too.

Here are some with garlic scapes
Raw Scape Pesto
Garlic scapes make a pesto that is a pretty green color and a knock-your-socks-off rich garlic flavor. If this pesto is too strong for your taste, add mayonnaise or sour cream to dilute by 1/1 or even 2/1. lb. scapes (chopped into 1" sections)
1½ c. olive oil
2 c. grated parmesan cheese In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand. Can be used as a cracker or pizza spread. Can be frozen in plastic ice cube trays and used later - this applies to the other pestos, dips, and dressings as well. Wrap cubes individually with plastic wrap, place in a freezer bag and return to freezer. Use all year for making bruschetta, with pasta or pizza. ALSO, in garlic bread: 2 or 3 thawed scape/oil cubes works great as a substitute for the oil in baked bread

Spinach & Garlic Scape Pesto
1 Pkg. [10 0z.] frozen chopped spinach, thawed, well drained or
3 cups packed fresh spinach leaves
1/2 cup parsley leaves
2/3 cup grated parmesan cheese
1/2 cup walnuts
4 flat anchovy filets
4 chopped garlic scapes
1 Tbsp. dried basil
1 cup extra virgin olive oil
Process until smooth. While motor is running drizzle in oil. Makes 2 cups

Walnut/Scape Pesto
1 cup tender scapes - cut in about 1" pieces
1 cup fresh sage
2/3 cup canola oil
1/3 cup grated parmesan cheese
1/3 cup chopped walnuts

Blend all to an even consistency in blender.
Store in refrigerator for short term use, or in the freezer to keep longer.

Peanut/Scape Pesto
10 scapes
equal volume raw peanuts
3 Tsp olive oil
Salt or tamari sauce to taste
Process or blend until finely chopped. Serve on crackers or with pasta.

Sunflower Seed/Scape Pesto
6 Garlic Scapes, tips
1 cup extra virgin olive oil
1 small head of leaf lettuce, chopped
¼ cup parsley
¼ cup sunflower seeds
½ cup grated Parmesan cheese
salt & freshly ground pepper, to taste
Chop the scapes into small pieces. Blend briefly with ½ cup of the olive oil. Add lettuce and parsley. Process until blended. Gradually add remaining oil. Transfer mixture to a small bowl; stir in sunflower seeds, cheese, salt & pepper.

What is a garlic scape?

Garlic scapes are the curly stems of the flower heads, but pick them before they flower, just as they emerge and get curly, they are tender then. I make garlic scape pesto with just garlic scapes, olive oil, parmesan, and toasted pine nuts. BTW, toast all the nuts in any of your pesto recipes for a deeper flavor!

They grow only on hardneck and elephant garlic. Hardneck types grow best places with cold winters. Elephant can be grow most anywhere.
The Garlic Lady