Pesto is one of the best ways to use up an abundance of bright, fresh herbs. “Pesto” comes from the word for “crushed” in Italian, as cooks traditionally use a mortar and pestle to crush basil, pine nuts, and Parmigiano-Reggiano until it forms a creamy sauce. Though pesto is typically made with basil, many other herbs and greens—including ramps, cilantro, tarragon, parsley, and mint—can also be used. There are also pestos, such as Sicilian pesto alla trapanese, that don’t contain greens. Below, you’ll find our staff’s favorite ways to cook with the condiment. Although you’ll never find us complaining about a big plate of pesto-covered pasta, there are many other wonderful ways to use the sauce: Consider tossing it into potato salad, serving it with flank steak, or even incorporating it into a vibrant green soup. And if you just want to eat it with a spoon, that’s perfectly fine, too.
