Trio of Pesto

Left to right: cilantro pesto, parsley pesto, and mint pesto.

As you might know, Rachel is constantly bringing home produce, including parsley, cilantro, and other herbs. I decided to make several varieties of pesto just to use up some of the herbs, because this week brought the most herbs yet. Each recipe is nutritious and delicious in its own right. Here are the recipes:

This one is definitely for cilantro lovers!
Cilantro Pesto:
2 large cloves garlic
2 tbsp olive oil
1 large bunch cilantro
1/2 cup raw pine nuts
1 tbsp shoyu or tamari
1/2 tsp salt, or to taste
2-4 tbsp water, or as needed

This one is slightly pungent. Feel free to cut back on the garlic if you would prefer a milder pesto.
Parsley Pesto:
2 large cloves garlic
2 tbsp hemp oil
1 large bunch parsley
1/2 cup whole raw almonds
1 tbsp shoyu or tamari
1/2 tsp salt, or to taste
2-4 tbsp water, or as needed

This one is not for everyone, only for the adventurous!
Mint Pesto:
2 large cloves garlic
2 tbsp flax oil
1 large bunch mint
1/2 cup whole raw pistachios
1 tbsp shoyu or tamari
1/2 tsp salt, or to taste
2-4 tbsp water, or as needed

For each recipe:
Decide which pesto recipe you will use, and place all the ingredients in a food processor. Buzz until smooth, adding small amounts of water if needed to ease in processing.

Serve on crusty bread, over cooked whole grains or pasta, as a condiment in a sandwhich, etc. (Just like regular pesto.) I especially like pesto tossed with quinoa.

The pesto can also be frozen.

Enjoy!