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To make the classic Genovese pesto, blend together basil, pine nuts, parmesano reggiano, and extra virgin olive oil until smooth.
For the pistachio pesto, combine pistachios, pecorino, and lemon juice in a food processor and blend until creamy.
Prepare the Sicilian trapanese pesto by mixing almonds, tomatoes, pecorino, and chili flakes until well combined.
For the Asian fusion pesto, mix cilantro, cashews, parmesan, ginger, Thai chilies, fish sauce, and brown sugar until smooth.
Finally, create the mix confusion pesto by combining roasted matillo, jalapeno, tortilla cheese, and lime juice.