Fine Cooking (June/July 2012)
New spins on pesto -- those that do not rely on the classic combination of basil, pine nuts, cheese and olive oil -- are a staple of food magazines. Almost every month during the spring or summer, at least one magazine is featuring a new kind of pesto that can be served with pasta, meat or chicken.
Some are all about non-pine nut pestos, one of which we've made before (an excellent pesto with walnuts). Others ditch basil for spinach, kale, parsley or other green herbs or vegetables.
We're always smitten with the idea of these non-basil pestos, but we've rarely tried making them. The one time we have made a new take on pesto -- a brocolli pesto earlier this year-- it turned out, well, not so hot. (Our post on that includes a number of suggestions for improving it, if you want to give it a go.)
But a recent excess of arugula had us hunting for a way to use it that didn't involve salad. After flipping through a stack of food magazines, we landed at this Grilled Salmon with Walnut-Arugula Pesto.