Three summery new twists to toss through pasta, serve on crackers or spoon over grilled fish.

Beetroot pesto (vegetarian and gluten-free)

In a small frying pan, toast 75g pumpkin seeds until they start to pop, then tip into a mini food processor. Add 100g cocktail beetroot, 75g grated pecorino* and 1 crushed garlic clove and blitz until roughly chopped. Slowly add 175ml- 200ml extra-virgin olive oil while pulsing and then season to taste with salt, pepper and lemon juice. 

Sundried tomato and walnut pesto (vegetarian and gluten-free)

In a mini food processor, blitz 125g drained sundried tomatoes in antipasto oil, 75g walnuts, 75g grated Parmesan*, 1 crushed garlic clove and 100ml basil-infused olive oil, or regular olive oil. Pulse until roughly chopped and drizzle in another 75ml oil while pulsing. Season with salt, pepper and lemon juice. 

Spanish-style pesto (vegetarian and gluten-free)

In a mini food processor, blitz together 50g blanched almonds, 50g grated Manchego*, 2 x 30g packs flat-leaf parsley, 1 tsp sherry vinegar, 1 crushed garlic clove and 100ml extra-virgin olive oil. Pulse until roughly chopped, and drizzle in another 50ml oil while pulsing. Season to taste with salt and pepper. 

*or vegetarian alternative