Pesto is generally made with basil, and is delicious that way. However, it can be made with other green herbs too. Using herbs in this way, makes it easy to eat more of them. Culinary herbs are just another type of green leafy vegetable — a nutrient-dense food of which many of us do not eat nearly enough. So, with a little experimentation, you can create all varieties of pesto sauces using parsley, cilantro, mint, tarragon, etc. or an combination there of.
4 cups fresh basil leaves
3/4 cup of extra virgin olive oil
2-3 cloves of garlic (or more!)
2-3 Tablespoons of pine nuts, walnut pieces or sunflower seeds
1/4 teaspoon salt
1/3 cup freshly grated parmesan cheese
1. Place all ingredients except the basil leaves in a food processor. Blend until smooth, then add basil a handful at a time. Blend until pesto is smooth. Adjust consistency with more olive oil if needed; adjust flavor with more salt and/or cheese, if needed.
2. Store in refrigerator for a couple of weeks for use on pasta, rice or other grains; for use as a sauce on fish, chicken or tofu; as a topping on a baked potato or a pizza; as an omelet filling; as a spread on toast, or a layer in a sandwich.
3. Store what you are unable to use in 2-3 weeks’ time in an air-tight container in the freezer, or first in ice-cube trays and then in an air-tight container once frozen, or use in small portions at a time.