Since “pesto” merely means “paste”, why be limited to the basil-garlic-pinenuts-cheese recipe? As the basil is thriving faster than I can harvest it, does anyone want to share successful twists to the traditional recipe they’ve tried?
I just substituted cashews for pinenuts, and it tastes great. What have you tried? What would you like to try?
I would love to try that! puts cashews on grocery list I would love to help but I just started getting into the culinary arts recently, so all I can say is pesto is nummy 
Do a search for pesto on epicurious.com. The last time I checked, they had a recipe for hazelnut pesto.
The English cooking show, “Two Fat Ladies” detailed a cilantro and walnut pesto that sounded rather promising. It sounds ideal for pork or poultry.
At the fundraising auction I helped emcee this weekend a pair of skimpily clad lovely ladies offered a four course meal to be served at your home in negligees. As samples, they submitted four different types of pesto on crostini. They also submitted to each other’s lusts right there on the announcer’s dais while we were auctioning off their dinner. It was hard to tell if the dinner’s description or the demonstration on stage was making the audience drool that way.
Their pesto array involved:
Regular basil pesto
Tomato basil pesto
Olive tomato pesto
Herbed olive pesto
I seem to recall their recipes being rather smashing, but regret to say that I was a little distracted at the time.