Top 28 Pesto Recipes to Make the Most of Summer's Favorite Sauce

Classic basil pesto is just the beginning.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Published August 07, 2025
Devan Grimsrud
Bowl of basil pesto with basil leaves parmesan cheese pine nuts and olive oil arranged on a wooden board

Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

Pesto is one of those fresh, bright, aromatic sauces that people love to play with, and for good reason. It's as versatile in its uses as in its ingredients. You can stick to the classic or change it up, and every time be certain that you'll end up with something delicious.

Whether you're already a fan of pesto and want to branch out or just want to work on your homemade pesto game, these recipes are the perfect place to start. From the original, summery fresh basil pesto to pesto with surprising herbs (think cilantro, mint, and scallions) to pesto made with other greens (like kale and even frozen peas), there's something new and interesting for everyone. Plus, I've included recipes featuring pesto—including pasta, salads, sandwiches, and mains—using both homemade and store-bought pesto, so you can get your fix even if you're short on time.

  • Mint Pesto

    A top shot of a jar filled with mint pesto

    Simply Recipes / Sally Vargas

    "My first choice for making this pesto is with a food processor. It makes easy work and pulls everything together quickly. If you don’t have a food processor then all is not lost. You can make pesto in a blender, it just takes a little extra work."—Sally Vargas, Recipe Developer

  • Pea Pesto

    Table Knife With a Bit of Pea Pesto Rested on Top of a Bowl of Pea Pesto Surrounded by Slices of Toasted Bread on the Counter (Some Pieces of Bread Is Smeared With Pea Pesto) and a Blue and White Stripped Kitchen Towel

    Simply Recipes / Mihaela Kozaric Sebrek

    "If you do get a hold of fresh peas, you can absolutely use them in place of the frozen peas in this recipe. As long as you’re willing to shell them, of course! Though I do think the effort is worth the reward."—Sheela Prakash, Recipe Developer

  • Cilantro Pesto

    A bowl of cilantro pesto

    Simply Recipes / Elise Bauer

    "You can add more serrano chiles if you like things hot. A full teaspoon will give you a nice, warm pesto."—Elise Bauer, Founder

  • Carrot Top Pesto

    A jar of carrot top pesto with a carrot and it's top wrapped next to it

    Simply Recipes / Elise Bauer

    "Carrots are in the same family (apiaceae) as parsnips, coriander, fennel, and parsley. Not surprisingly the carrot greens taste a lot like parsley! A little bitter, a little carrot-y. Greens from younger carrots are milder than those from older carrots."—Elise

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  • Scallion Pesto

    Scallion pesto in white bowl with white spoon

    Alison Bickel  / Simply Recipes

    "Unlike the traditional pesto, this recipe doesn’t call for garlic; however, feel free to add a clove or two for an extra kick."—Lauren Paige Richeson, Recipe Developer

  • Fresh Basil Pesto

    Bowl of basil pesto with basil leaves Parmesan cheese olive oil and pine nuts on a wooden board

    Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

    "Originally from Genoa, Italy, pesto traces its name to the Italian word "pestare," which means "to crush or pound." For hundreds of years, pesto was made by pounding the ingredients in a mortar and pestle. The most popular variety of pesto now is made by "crushing" basil, garlic, pine nuts, olive oil, and some hard cheese in a food processor or blender. It's fun to use a mortar and pestle, but the modern way is much easier."—Elise

  • Walnut Parsley Pesto

    Walnut Parsley Pesto

    Simply Recipes / Elise Bauer

    "It's great on pasta, with beef, or as a sandwich spread. I'll even put it in cheese tacos."—Elise

  • Arugula Pesto

    Arugula Pesto

    Simply Recipes / Elise Bauer

    "I prefer a mild garlic flavor that you can achieve by using roasted garlic. The 1/2 raw garlic clove is added for a little kicker. The first time I made this pesto it was with only raw garlic and it was a little overwhelmingly garlicky. Using roasted garlic is a great way to still have the garlic flavor but without the intensity."—Elise

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  • Kale Pesto

    A bowl of kale pesto

    Simply Recipes / Elise Bauer

    "Like its basil pesto cousin, kale pesto is terrific with pasta, potatoes, sandwiches, and with any and everything that calls for pesto."—Elise

  • 1-Ingredient Upgrade for Homemade and Store-Bought Pesto

    A bowl of pesto sauce

    Simply Recipes / Getty Images

    "Pesto with a splash of fresh lemon tastes saltier, fresher, and more balanced. This won’t come as a shock to those of you who already put lemon in your pesto (I know there are quite a few who do), but if you’ve never done it, this as your sign to start."—Devan Grimsrud, Recipe Developer

  • Pesto alla Trapanese

    jar of pesto alla trapanese

    Simply Recipes / Ciara Kehoe

    "Depending on what you have on hand, you could use just mint or just basil instead of a mix of the two herbs."—Devan Grimsrud, Recipe Developer

  • Sun-Dried Tomato Pesto

    A jar of sun-dried tomato pesto

    Simply Recipes / Alison Conklin

    "While nothing like basil, sun-dried tomatoes are actually a great stand-in when it comes to pesto. They’re a punchy, sweet-and-savory umami bomb. When paired with walnuts, salty cheese, a few garlic cloves, and plenty of olive oil, you have a fabulous cold-season pesto at the ready."—Garrett McCord, Recipe Developer

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  • Ina Garten's Roasted Tomatoes With Pesto

    Tomatoes with pesto

    Simply Recipes / Molly Adams

    "Although it’s not strictly authentic, I rarely use pine nuts in my homemade pesto. I love the flavor of pine nuts, but the price is very unpalatable. Ina’s pesto calls for a combination of walnuts and pine nuts, but I used pumpkin seeds instead. Anything that adds nuttiness and richness, in my opinion, works here."—Molly Adams, Recipe Developer

  • Pesto Shrimp with Cherry Tomatoes

    5-Ingredient Pesto Shrimp with Cherry Tomatoes in a Bowl Next to Cherry Tomatoes on a Vine

    Simply Recipes / Coco Morante

    "There are so many store-bought options for pesto that you’re bound to have a favorite. As a general rule, I find that refrigerated pestos are the best ones to buy from any store."—Coco Morante, Recipe Developer

  • Easy Summer Succotash

    Pot of mixed vegetables including corn, beans, and peppers, with a wooden spoon and hands holding the pot

    Simply Recipes / Mihaela Kozaric Sebrek

    "In this easy succotash recipe—perfect for peak corn season—I love that the brief cooking time leaves the corn kernels crisp and keeps my kitchen from overheating. The recipe’s flexibility means I can add a handful of in-season tomatoes or other crisper drawer leavings into the mix, too."—Lou Perseghin, Recipe Developer

  • Rotini With Kale and Walnut Pesto

    Horizontal view of a white bowl with rotini and kale pesto inside. Walnuts and basil are in the background.

    Simply Recipes / Nick Evans | Art Banner Credit: Andy Christensen

    "The trick to bright (BRIGHT) green pesto is to blanch the veggies before you blend them."—Nick Evans, Recipe Developer

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  • Salmon with Potatoes and Pesto

    A sheetpan with salmon fillets topped with pesto, green beans, potatoes and basil

    Simply Recipes / Photo by Julia Gartland / Food Styling by Pearl Jones

    "The great thing about sheet pan meals is that many don’t require much in the way of prep. Yes, you’ll have to trim some green beans and wash a few potatoes for this recipe, but that’s it."—Sara Haas, Recipe Developer

  • 2-Ingredient Creamy Pesto Beans

    bowl of creamy pesto beans

    Simply Recipes / Mihaela Kozaric Sebrek

    "Look for a good store-bought pesto. Options in the refrigerator case tend to be a bit better and fresher-tasting than shelf-stable options."—Laurel Randolph, Associate Editorial Director

  • Summer Veggie Toasts

    Grilled bread topped with roasted vegetables, dollops of cheese, and a drizzle of green sauce

    Simply Recipes / Sara Haas

    "If you don’t have any grilled or roasted vegetables, use canned or jarred items in their place. You can use jarred roasted red peppers and pair them with marinated artichoke hearts, olives, and grape tomatoes, for example."—Sara Haas, Recipe Developer

  • Shrimp and Artichoke Pasta

    A plate of shrimp and artichoke pasta

    Simply Recipes / Elise Bauer

    "The recipe uses items that I typically keep on hand in the freezer—frozen shrimp, peas, and artichoke hearts—as well as pesto. I make my own basil pesto in the summer and freeze it to use all year long, or if I'm out, I'll buy some ready made."—Elise

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  • 4-Ingredient Shrimp Pesto Pasta

    A bowl of pasta topped with shrimp and a green sauce, garnished with small bacon pieces and served with a fork

    Simply Recipes / Danielle Campbell

    "The shrimp can also be switched out for chicken or salmon. Both go well with pesto and bacon. Just make sure to cook them through fully before adding them to the pasta."—Danielle Campbell, Recipe Developer

  • 2-Ingredient Salad Dressing

    salad dressed with 2-ingredient salad dressing in a bowl next to a bowl of greek yogurt and a container of pesto

    Simply Recipes / Laurel Randolph

    "Since this dressing only has two ingredients, the pesto you choose makes a big difference in the final outcome of the dish. I highly recommend you gravitate toward store-bought refrigerated pesto rather than jarred. It tends to have a more vibrant color and tastes much fresher, which is key for this dressing."—Laurel Randolph, Associate Editorial Director

  • Asparagus Pesto with Pasta

    A bowl of asparagus pesto pasta

    Simply Recipes / Elise Bauer

    "The asparagus pesto would work with any pasta or even as a sauce for pizza or potatoes."—Elise

  • Pesto Pasta Salad

    A bowl of pesto pasta salad

    Simply Recipes / Elise Bauer

    "Cherry tomatoes, nuts, peas, and olive tapenade are what I had on hand for this particular version, but you could also add goat cheese, slivered almonds, sun-dried tomatoes, or snow peas."—Elise

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  • 4-Ingredient Pesto Tortellini Salad

    Tortellini salad with cherry tomatoes, mozzarella balls, and pesto on a plate, a spoon lifting a portion

    Simple Recipes / Frank Tiu

    "The tortellini cooks in less than three minutes, then all you have to do is toss it with some store-bought pesto, fresh mozzarella, and cherry tomatoes and you are good to go."—Molly Adams, Recipe Developer

  • Grilled Chicken Caprese Sandwich

    Grilled Chicken Caprese Sandwiches on a Parchment Lined Tray With One Sandwich Cut in Half, and on the Counter Next to the Tray, Plates With Individual Ingredients and a White Kitchen Towel

    Simply Recipes / Hannah Zimmerman

    "High-quality, fresh bread is crucial for a perfect Caprese sandwich. I prefer ciabatta rolls, but you could also use focaccia, sourdough, or a baguette. Whatever bread you use, I highly recommend you lightly toast it."—Hannah Zimmerman, Recipe Developer

  • Pesto Green Beans

    Plate of green beans on a white plate with golden utensils, sprinkled with seasoning

    Simply Recipes / Danielle Campbell

    "This is also a great side dish to meal prep and have on hand to add to a quick meal—I love them alongside roasted chicken or salmon. Just make sure to take the beans out of the fridge for a bit and let them come to room temperature or heat them up slightly so they aren’t too cold for serving."—Danielle Campbell, Recipe Developer

  • 5-Ingredient Italian Pasta Salad

    5-ingredient pasta salad in a bowl with serving utensils

    Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne

    "For the sun-dried tomatoes, look for an option stored in olive oil. You could use dried ones that aren’t oil-packed if you prefer, they will just be chewier and less robust in flavor."—Julie and Amy Luxemberg, Recipe Developers

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