26 Pesto Recipes for When You Want Greens and Cheese
If it’s green and leafy, chances are we want to mix it with cheese and nuts and call it a pesto. You can make pesto out of basically anything—these recipes call for basil, collards, ramps, and even kale to make all kinds of riffs on our favorite green sauce. (And a few of them aren’t even green!) It’s really an excuse to eat more pasta, but you can also marinate chicken or top vegetables, grain salads, or soups with it if you want. There’s no such thing as too much pesto.
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski4/26Lamb Meatballs with Raisin Pesto
Photo by Chelsie Craig7/26Pesto Potato Salad
To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.
