On the subject of Pesto
When most people hear “pesto,” they immediately think of the classic green sauce from Genoa—pesto Genovese. Made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil, it’s a beloved staple in kitchens around the world. But did you know that “pesto” simply refers to a method of preparation—pounding ingredients into a paste—and that there are many delicious regional and creative variations?
tHere are four distinct types of pesto that go far beyond basil:
Pesto Rosso (Red Pesto)
Originating from Sicily, this vibrant pesto is made with sun-dried tomatoes, almonds (sometimes walnuts), garlic, Parmesan or Pecorino cheese, and olive oil. The result is a richer, slightly sweet, and earthy flavor that pairs beautifully with grilled vegetables, meats, or pasta.Pesto alla Trapanese
This Sicilian twist combines basil with cherry tomatoes, almonds, garlic, Pecorino cheese, and olive oil. It’s a lighter, fresher version than pesto rosso and is traditionally served with busiate pasta. The tomatoes lend a juicy brightness while the almonds add a mellow crunch.Kale or Spinach Pesto
A modern, health-forward adaptation, this pesto uses kale, spinach, or other leafy greens in place of basil. Often paired with walnuts or sunflower seeds, garlic, lemon juice, and olive oil, it’s a nutrient-dense option that’s perfect for spreading on toast or mixing into grain bowls.Arugula Pesto
For those who like a peppery kick, arugula pesto is a bold alternative. Blended with Parmesan, garlic, lemon, nuts (commonly walnuts or almonds), and olive oil, this version adds a zingy edge to pastas, sandwiches, or roasted vegetables.
Next time you think “pesto,” think beyond basil—there’s a world of flavour waiting to be explored.
