Summer means pesto and lots of it. If the old basil and pine nut concoction is getting tiresome, try something new. Saveur.com recently posted 11 different pesto varieties including the three pictured above: pesto rosso (sundried tomato pesto with fresh rosemary), pesto di prezzemolo (parsley pesto with anchovies and fresh oregano), and pesto di rucola (arugula pesto).  These delicious pesto varieties use all kinds of herbs–not just basil–so give them a shot. And don’t forget: pesto isn’t just for pasta anymore. Spread it atop toast, spoon it over roasted vegetables or meats, drizzle it over polenta, stir it into mashed potatoes… The possibilities are endless.
