It’s pesto madness! No matter your mood, we have the pesto recipes to suit your every desire. You can pair these yummy options with pizza, pasta, artisan bread, soups and sandwiches. So there really is no excuse not to try them all.

1. Radish pesto

MAKES 500 ml // COOKING TIME 5 min

INGREDIENTS
½ cup olive oil, plus extra to cover
50 g almonds
50 g Pecorino
15 g mint, stalks removed
2 bunches radishes
1 garlic clove, peeled
Zest of 1 lemon
Salt and black pepper

METHOD
1. Place all the ingredients in a food processor. Pulse to combine until a coarse paste is formed.
2. Place in a sterilised jar. Pour over just enough oil to cover the surface of the pesto. Seal and store in the fridge.

2. Roast tomato pesto

MAKES 500 ml // COOKING TIME 1 hour 40 min

INGREDIENTS
8 Roma tomatoes, halved
½ cup olive oil, plus extra to drizzle and cover
Salt and black pepper
100 g cashews, toasted
200 g marinated roast peppers, drained and roughly chopped
100 g Gruyère, finely grated

METHOD
1. Preheat oven to 200°C.
2. Place the tomatoes on a baking tray, drizzle generously with oil and season. Roast for 45 minutes, until cooked and slightly charred. Reduce the oven temperature to 160°C and cook for 20 minutes to dehydrate the tomatoes. Take them out and leave to cool.
3. Place the cashews in a food processor and blitz until they turn into a fine powder. Add the roast tomatoes, peppers, cheese and ½ cup oil. Pulse to form a smooth paste.
4. Place in a sterilised jar. Pour over just enough oil to cover the surface of the pesto. Seal and store in the fridge

3. Classic basil pesto

MAKES 500 ml // cooking time 5 min

INGREDIENTS
2 garlic cloves, peeled
Salt and black pepper
80 g pine nuts, toasted
30 g basil, chopped
80 g Parmesan, finely grated
75 ml olive oil, plus extra to cover

METHOD
1. Grind the garlic and a pinch of salt with a mortar and pestle.
2. Add the pine nuts and basil and bash to a rough paste.
3. Stir in the Parmesan and olive oil, and season to taste.
4. Place in a sterilised jar. Pour over just enough oil to cover the surface of the pesto. Seal and store in the fridge

4. Kale pesto

MAKES 500 ml // cooking time 5 min

INGREDIENTS
115 ml olive oil, plus extra to cover
100 g kale
80 g macadamia nuts, toasted
80 g Parmesan, finely grated
3 garlic cloves, peeled
Juice and zest of 1 lemon
Salt and black pepper

METHOD

1. Place all the ingredients, plus ⅓ cup water, in a food processor. Pulse to combine until a coarse paste forms. Add more water if necessary. Season to taste.
2. Place in a sterilised jar. Pour over just enough oil to cover the surface of the pesto. Seal and store in the fridge

5. Grilled Brinjal Pesto

MAKES 500 ml // COOKING TIME 1 hour 10 min

INGREDIENTS
2 medium brinjals
50 g almonds
¼ cup olive oil, plus extra to cover
1 garlic clove, peeled
Juice and zest of 1 lemon
1 tsp sumac
½ cup sesame seeds, toasted
Salt and black pepper

METHOD
1. Preheat oven to 220°C.
2. Place the brinjals on a baking tray and prick a few times with a fork. Bake for 45–50 minutes until they are cooked through and the flesh is soft (the skin may be slightly blackened). Remove and leave to cool.
3. Peel the skin off.
4. Place all the ingredients in a food processor. Pulse until a coarse paste forms. Season to taste.
5. Place in a sterilised jar. Pour over just enough oil to cover the surface of the pesto. Seal and store in the fridge.