Mix and Match Pesto

 
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

salt optional

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

Vegan Parmesan

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.

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