Pestos

 

Arugula + Basil + Almonds 

Blanch two cups arugula and three-quarters cup basil leaves separately. Shock, squeeze dry and puree in a food processor with a garlic clove, a little parsley, slivered almonds, olive oil, salt and a lot of ground pepper. Use it: Tossed with fusilli and ricotta salata 

Walnuts + Grapeseed Oil

In a food processor, blend a half-cup each of olive and grapeseed oils with a half clove of garlic until garlic is finely chopped. On medium speed, incorporate a cup of walnuts. Process on high until mixture is smooth. Season with sherry vinegar, salt and pepper. Use it: Tossed with fresh pappardelle or farro penne 

Cherry Tomatoes + Almonds 

Blend 2? cups cherry tomatoes, a garlic clove, a half-cup slivered almonds, 12 basil leaves, a pinch crushed red pepper and a big pinch of salt to a fine puree. While blending, pour in a half-cup olive oil in a steady stream until pesto emulsifies into a thick puree. Season. Use it: Tossed with hot spaghetti 

Pistachios + Mint

Blanch a quarter-cup raw pistachios in boiling water for two minutes. Remove, cool and process with a quarter-cup breadcrumbs, three tablespoons of olive oil, two tablespoons of chopped mint, a pinch of Aleppo pepper (available in Middle Eastern markets) and a garlic clove, pulsing until well mixed and smooth. Season with salt and pepper to taste. Use it: Tossed with roasted potatoes or Brussels sprouts

Marjoram + Parsley + Walnuts

In a mortar and pestle, pound three garlic cloves and a pinch of salt into a mash. Pound six sprigs worth of marjoram leaves into mix. Do same with parsley leaves until you have rough paste. Cover paste with three-quarters cup olive oil. Add half-cup chopped walnuts. Taste for salt. Use it: Spooned over saut?ed mushrooms or grilled sea bass

Parsley

Puree a half-cup of flat leaf parsley, two garlic cloves, a cup of olive oil, a large pinch of salt and up to eight turns of the pepper mill in a blender until mixture is smooth. Taste and adjust seasoning. Use it: Brushed on sliced crusty bread before toasting

Pumpkin Seeds + Basil + Parmesan

Blend five tablespoons of pumpkin seeds, two cups of basil, a clove of garlic and salt until pureed. Pour into a large mixing bowl. Add two-thirds cup grated Parmesan and a quarter-cup olive oil, stirring until the pesto is smooth and creamy. Use it: Spooned over cheese ravioli 

Pecans + Parsley + Dates 

Pulse a half-cup pecans, a half-cup parsley leaves, a quarter-cup Parmesan, a half-cup pecan oil and a teaspoon of kosher salt in a food processor until combined, but not totally pureed. Transfer to bowl. Fold in four chopped dates and two teaspoons balsamic vinegar. Use it: Spooned over duck, pork or ricotta spread on grilled bread 

Pumpkin Seeds + Spinach 

Blend four cups spinach and one cup parsley in a food processor with just enough olive oil to make a semithick paste (about a half cup). Add two tablespoons toasted pumpkin seeds and blend well. Transfer to bowl. Add one crushed amaretto cookie and three tablespoons grated Parmesan. Add salt and pepper, and adjust oil to desired consistency. Use it: Spooned over scallops or stuffed inside an omelet