What do you do with the abundance of fresh herbs that summer brings? Make pesto, of course. The traditional recipe uses basil, but you can vary it with your favourite ingredients or with what you have on hand to create an empty-the-fridge pesto that is as versatile as it is delicious. It’s simple to prepare and fast—presto pesto!

Variations on ingredients

Traditional Italian pesto is made of basil, olive oil, garlic, pine nuts and Parmigiano cheese, but while respecting these categories of ingredients, you can vary the possibilities.

Leaves: Choose tasty green leaves such as arugula, cilantro, parsley, Thai basil, rapini, nasturtiums or carrot tops. If you choose tougher leaves like kale or rapini, it is best to blanch them so that they soften before being mixed.

Nuts: They bring body, richness and texture to pesto. Grill them to deepen their flavour. Opt for nuts that you already have at home. Walnuts grind easily and their discreet taste does not overpower the herbs. On the other hand, if you want to give a little more flavour to the pesto, almonds are the perfect choice. It’s also possible to make a pesto without nuts by using seeds such as pumpkin or sunflower.

Cheese: Use firm cheeses like Parmesan—think pecorino, Romano or an aged cheddar cheese, all of which are very crumbly.

Seasoning: To enhance the flavours of pesto, do not hesitate to season generously by sprinkling with your favourite spices. Lemon peel also elevates the taste of pesto by giving it a little punch, just like vinegar.

4 Ways to Use Pesto

Traditional pasta with pesto is the convenience dish par excellence, but pesto also works with a wide range of other recipes by immediately giving them a flavour boost.

1. As a spread

In burgers or sandwiches, this works wonderfully—mix it with a little mayonnaise to give it a creamier texture. You can also pair it with meatballs as well as Italian charcuterie such as mortadella or salami.

2. In a vinaigrette

In a pasta salad for lunch, in a beautiful spinach-based side salad or in a summer tomato salad, you can easily use pesto as a dressing by stretching it with a little oil and Dijon mustard and vinegar, if desired.

3. In a stuffing

Place a little pesto in a chicken cutlet or in a pork tenderloin to create a quick stuffing. Simply tie the meat together before cooking it with the pesto inside.

4. In a sauce

You can use pesto as is in a pasta dish with a little cooking water or mix it with cream for a quick sauce for spaghetti, penne and fettuccine. Pesto also turns into a quick sauce for pizzas, topped with the ingredients of your choice and cheese.

Conservation tip

A good layer of olive oil on top of the pesto is key! This prevents mould and browning of basil in contact with air. Then keep the pesto in the refrigerator for a few weeks or in the freezer for a few months.