It’s not all basil and parmesan. Reinvent pesto with these fresh and unexpected ingredients

Pesto doesn’t have to mean just basil and pine nuts. These creative twists on the classic bring bold flavours and unexpected ingredients to the table—perfect for pasta, toast, grain bowls, or as a punchy dip. From nutrient-packed kale to sweet peas and peppery arugula, these pestos offer a delicious way to shake up your routine and make the most of what’s in your fridge. They’re easy to make and endlessly versatile.

Kale pesto

Swapping basil for kale and using hemp seeds or walnuts for added texture and health benefits, this is a nutritious twist on the classic pesto. The optional Parmesan adds depth, while lemon juice brightens the flavour.

Ingredients

2 garlic cloves, 3 cups chopped kale (stems removed), ¼ cup hemp seeds or walnuts, 2 tablespoons lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper, ½ cup olive oil or flaxseed oil, ¼ cup grated Parmesan cheese (optional).

Method

Blend garlic, kale, seeds, lemon juice, salt, and pepper until roughly chopped. While blending, slowly drizzle in the oil until the mixture turns smooth and creamy. Store in an airtight container in the fridge for up to five days.

How to serve?

You can either toss it with hot pasta and a splash of pasta water for a vibrant weeknight dinner or spread it over a flatbread and top it with veggies or grilled meats for an easy lunch. You can also stir it into cooked quinoa or couscous for a quick, flavourful grain bowl.

Green pea pesto

Ingredients

1½ cups cooked green peas (fresh or thawed from frozen), ½ cup fresh basil leaves, ¼ cup fresh mint leaves, 1 garlic clove, 2 tablespoons lemon juice, ⅓ cup grated Pecorino Romano or Parmesan, ⅓ cup olive oil, ½ teaspoon salt, ¼ teaspoon black pepper.

Method

Blend all ingredients in a food processor until smooth and creamy. Adjust lemon juice, salt, or oil to taste. Store in a sealed jar in the fridge for up to four days.

How to serve?

Spread it on toasted sourdough and top with avocado for a green twist on avo toast, or mix it into warm pasta or gnocchi along with extra peas and greens for a light, fresh meal. You can also spoon it over roasted carrots or sweet potatoes to turn a simple side into something vibrant and flavourful.

Arugula Pesto

Ingredients 

2 cups fresh arugula, ½ cup roasted red peppers (drained), ¼ cup walnuts, 2 tablespoons pepitas (pumpkin seeds), ¼ cup grated Parmesan cheese,1 garlic clove, ½ teaspoon salt, ¼ teaspoon black pepper, ½ cup olive oil.

Method

Combine all ingredients except the oil in a food processor and pulse until roughly chopped. With the machine running, slowly drizzle in olive oil until smooth. Store in an airtight container in the fridge for up to one week.

How to serve?

Arugula pesto makes for a beautiful sauce for grilled veggies and as a spread on a sandwich with roasted veggies and goat cheese. You can also swirl it into creamy soups (like tomato or squash) for a peppery finish.

 

All images: Pexels

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