Basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts in a sweet-savory pasta dish. Get the recipe for Butternut Squash Ravioli with Oregano-Hazelnut Pesto »

Chef Jim Leiken of DBGB in New York City serves pesto-spiked mayonnaise as a dipping sauce for fried calamari, cauliflower, and chickpeas.

Tender gnocchi tossed with a classic pesto genovese is a popular first course in Liguria. Get the recipe for Gnocchi al Pesto »

This version of Liguria’s famed focaccia comes to us from Biagia Settepani, chef and co-owner of Pasticceria Bruno in New York City. See the recipe for Pesto Focaccia »

Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.

Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving. Get the recipe for Soupe au Pistou »

This inventive dish from Marco Porceddu at Asellina in New York City reinterprets the classic sauce into a sweet dessert. See the recipe for Pesto Panna Cotta » [Back to Glorious Pesto »