Pesto is the culinary version of a chameleon — and not just because it is so often green. It can shift and change and adapt to nearly any ingredient you want to use in it or any dish you want to use it in.

Just about every type of green, herb or nut works well in pesto, whether it’s the expected basil and pine nuts or the less expected arugula and pistachios. While you can’t go wrong simply tossing pesto with pasta, try it as a salad dressing, sandwich spread, or dip for crackers and crudités. Here are some ideas from our archives to get you started.

Source link: https://www.washingtonpost.com/food/2024/06/22/pesto-recipes-basil-arugula-pasta-kale/