True pesto lovers know that nothing compares to one that’s blended at home. If you’re all about making pesto in bulk, or if you’re faced with a bounty of basil (or other herbaceous pesto-friendly green), we’ve got plenty of ways beyond pasta to put it all to use this summer.
When it comes to making pesto, Ina Garten’s easy 15-minute recipe (pictured above) is a solid place to start. Once you’ve got the formula down pat, you can doctor your of-the-moment pesto at will. Have some arugula on your hands? You can swap it (or nearly any other leafy green) in. Out of Parmesan but have other hard cheeses available? Those are fair game too. Out of pine nuts? Add a different kind for a new nuttiness. There are countless ways to mix and match ingredients for pesto, and there are tons of ways to put it all to use too.