Pesto belongs everywhere on your plate, not just twirled into spaghetti. Taste of Home's collection of 20 recipes breaks the basil sauce free from pasta pots and channels it into soups, sandwiches, grilled proteins, and roasted vegetables. The collection answers a practical kitchen problem: what to do with that half-empty jar of pesto or a sudden surplus of basil from the garden.
Pesto's versatility lies in its balanced composition. Pine nuts, garlic, olive oil, cheese, and fresh basil create a condiment that works as a marinade for chicken breasts, a spread for tomato-topped crostini, a swirl into creamy soups, or a topping for grilled fish. The sauce adds brightness and depth to dishes that typically call for butter or mayonnaise.
Home cooks often overlook pesto's range because tradition anchors it to pasta. Yet the sauce adapts beautifully to breakfast applications like eggs and frittatas, lunch options including chicken salad and grain bowls, and dinner applications from pesto-rubbed roasted potatoes to pesto butter melted over steak. Sandwiches gain instant flavor when pesto replaces standard condiments. Vegetables like zucchini, tomatoes, and eggplant absorb the sauce's garlic notes while maintaining their own texture.
Making your own pesto at home delivers superior flavor to jarred versions. Fresh basil peaks in summer, making that the ideal time to blend large batches and freeze them in ice cube trays for year-round use. Store-bought pesto works fine for quick weeknight meals, but homemade versions reveal the herb's true potential.
The collection recognizes that pesto sits comfortably in multiple cuisines and cooking styles. Whether you're building Mediterranean-inspired plates or