I love making this every Summer when the fresh herbs are plentiful. I make so much pesto at one time that I routinely run out of ingredients so I’ve been forced to come up with a delicious mix and match formula. It’s pretty much foolproof and fun to add some variety to the menu.
Mix and Match Pesto
2 cups fresh basil leaves, (no stems) tightly packed OR 2 cups fresh parsley, curley or flat leaf
1 cup walnuts, raw or roasted OR 1 cup pine nuts, raw or toasted
1/2 cup olive oil OR 1/2 cup grapeseed oil
1 TBSP lemon juice
Pulse all ingredients in a food processor, and refrigerate for up to 5 days. Pesto freezes well.
Mix pesto with parmesan cheese or optional Vegan Parmesan prior to serving.
Serve over pasta of choice, or sliced fresh tomatoes from the garden
1/2 cup pine nuts
1/4 cup nutritional yeast
1/2 tsp celtic sea salt
Pulse ingredients in food processor 10-12 times. Store in refrigerator.