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.
Directions
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 (below) prior to serving.
Serve over pasta of choice, or sliced fresh tomatoes from the garden.
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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.
