Pesto sauce can be used in so many different ways! It can be drizzled on roasted veggies, spread on sandwiches, in pastas, on pizzas, as a marinade for chicken or fish, spread on sandwiches, and dipped with crackers. Pesto can be made with a variety of herbs or leafy greens, nuts and cheeses.

• 3 cups tightly packed basil leaves 
• 2/3 cup pine nuts
• 5 cloves garlic
• 2/3 cup parmesan cheese, grated
• 1/4 tsp sea salt
• 2/3 cup olive oil

Add all ingredients except the oil to a food processor. Pulse four or five times until the ingredients are roughly chopped. Turn on the food processor at a low level, and slowly drizzle in the oil through the lid opening until it reaches your desired consistency. It’s up to you whether you make it completely smooth or a little chunky. Pour the pesto into a sealable container or glass jar and refrigerate until use. Store in the fridge for up to 10 days, or pour it into small sealed containers and freeze it until you’re ready to use it.

Mix it up

Using the same portions as listed above, you can combine different ingredients to make your own pesto. Here are some ideas for changes:

Basil leaves: Swap out for flat-leaf parsley, cilantro, sage, mint, tarragon, kale, spinach, or arugula.

If you’re making pesto with kale, incorporate a herb such as basil or parsley for a more tasty result. Hint: Parsley, basil and cilantro all make a tasty pesto sauce.

Parmesan cheese: Swap out for gruyere, aged white cheddar, Asiago or feta.

Pine nuts: Swap out for raw walnuts, raw cashews, roasted almonds, pecans, pumpkin seeds, or sunflower seeds.

Olive oil: Swap out for avocado oil, almond oil, grapeseed oil, or pumpkin oil.