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.