Pesto is one of the easiest things to make and it is such a versatile condiment. I use it for sandwiches, over eggs, as a source for grilled veggies or fish or as a dip. I like to change up the classic version by using different herbs and nuts, sometimes I make it vegan by using nutritional yeast instead of parmesan cheese. This formula will work using the classic basil/pine nut combo or you can experiment a bit!

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Basil Mint Pesto


3 cups mixed basil & Mint
1/4 cup olive oil
1/4 cup toasted nuts such as walnuts, almonds, pine nuts or pecans*
2 Tablespoons filtered water
2 large cloves garlic
Zest of 1 medium lemon
2-3 Tablespoons lemon juice
1/4 cup nutritional yeast or parmesan cheese
Salt and pepper to taste

Makes 1 cup


Place the olive oil in a blender or food processor. Add remaining ingredients and blend until smooth. Taste and adjust seasoning if necessary. If you like a little more texture blend the pesto on a lower speed.

Tips & Notes~

You can use many different kinds of herbs or greens such as parsley, oregano, arugula, spinach, scallions etc.

*To toast the nuts; spread on a baking sheet and place in the oven at 325 degrees for 10-15 minutes depending on the size of the nut. Store at room temperature for up to 2 months and use for many applications.