Pesto Variations

Basic Basil Pesto:

• 1/2 cup toasted pine nuts

• 2 tablespoons lemon juice

• 1 small garlic clove

• 1/4 teaspoon sea salt

• freshly ground black pepper

• 2 cups basil leaves

• 1/4 cup extra-virgin olive oil, more for a smoother pesto

• 1/4 cup grated parmesan cheese, optional

Variation: replace the basil with:

• Beet greens

• Carrot top greens (don’t throw these away!)

• Mint

• Cilantro

• Parsley

• Spinach

Variation: replace half the basil with:

• 1 cup arugula

• 1 cup chopped kale

• 1 cup cubed raw zucchini

• 4 artichoke hearts

• 1 roasted red pepper

• 1/2 an avocado

• 1/2 cup kale stems, boil until soft

Variation: replace the pine nuts with:

• Walnuts

• Pistachios

• Almonds

• Pecans

• Pepitas

• Hemp Seeds

Variation: for something extra, add:

• Nutritional yeast, in place of the parmesan

• Pinches of red pepper flakes

• 1 charred jalapeño

• 2 to 4 sun dried tomatoes

• Splash of honey or maple syrup, if your pesto is too sharp

Instructions

• In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped.

• Add the basil and pulse until combined.

• With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.