5 Italian Pestos That Aren't Basil

Pesto doesn't have to mean basil and pine nuts. In summer, when eggplant, peppers, tomatoes, and mint are all at their best, Italian cooks blend them into sauces that are just as versatile — on pasta, crostini, grilled fish, or straight from the jar. These five recipes go from a smoky roasted tomato pesto to a bright lemon and mint version.

Eggplant pesto leans on tender eggplant blended with almonds, Grana Padano, mint, and lemon for a creamy, savory sauce. The combination feels rich and satisfying but still light enough for warm evenings. Spoon it over hot pasta, spread it on crostini, or tuck it into a sandwich for a flavorful upgrade.

Pro tip: you can keep this pesto slightly chunky when you blend it so the almonds add a bit of texture against the silky eggplant.

Roasted Tomato Pesto starts with sweet datterino tomatoes roasted until they pick up a smoky, concentrated flavor. Blended with Parmigiano Reggiano, pine nuts, garlic, basil, oregano, and a touch of sugar, it becomes a robust, deeply savory sauce. It’s an easy choice when you want a tomato-forward pesto that clings beautifully to pasta or toasted bread.

Pro tip: you can roast the datterino tomatoes until they just begin to caramelize at the edges to bring out even more sweetness before blending.

Sweet pepper and goat cheese pesto is all about creamy, tangy richness balanced by the gentle sweetness of peperoncini. Fresh goat cheese, basil, almonds, and extra-virgin olive oil turn the peppers into a velvety sauce that feels both light and satisfying. It’s especially nice when you want a colorful, crowd-pleasing condiment for pasta or warm crostini.

Pro tip: you can serve this pesto slightly chilled so the goat cheese stays pleasantly tangy and the sweet pepper flavor stays bright.

Mint Pesto is a pure, herbal sauce made by blending fresh mint leaves with pine nuts, extra-virgin olive oil, salt, and pepper. Its bright, cooling aroma makes it especially appealing on hot days when you want something lighter than classic basil pesto. Keep it on hand to drizzle over pasta, vegetables, or grilled dishes that need a hit of freshness.

Pro tip: you can blend the mint with chilled extra-virgin olive oil to help keep the pesto’s color vivid and its flavor crisp.

Lemon pesto combines lemon juice and peel with almonds, Parmigiano Reggiano, basil, and mint for a citrusy, aromatic sauce. The mix of herbs and nuts with bright lemon makes this pesto especially refreshing on hot days. It pairs naturally with pasta, fish, and other simple summer dishes that benefit from a clean, zesty accent.

Pro tip: you can grate the lemon peel very finely so it blends smoothly into the pesto and gives a more even citrusy flavor.

All five keep well in the fridge for a few days — make one on Sunday and use it through the week. The roasted tomato pesto is the most versatile. The mint and lemon pestos are the lightest and work best on fish or cold pasta. The eggplant pesto is the most substantial and doubles as a spread for sandwiches.