I love making pesto because (it's the BEST-O) it is so versatile and delicious. I have come up with some tips on how to create, use and store your pesto as well as some of my favorite recipes.

Ways to Use Pesto

As Pasta Sauce
As a Meat Marinade
As a Topping for Roasted or Grilled Meats & Fish
Topping for Roasted Vegetables
As a Sandwich Spread
Mixed into Mayonnaise to Create a Basil Mayo
Add to Cooked Rice or Risotto
Dilute with Olive Oil, Vinegar/Lemon and Drizzle it on a Salad
Mix it into a Fresh Heirloom Tomato Salad
Stir into Soup for Added Flavor
Add to an Omelet or on top of Scrambled Eggs
Blended into Hummus for a Basil Kick
As a Dip for your Favorite Vegetables- carrots, red peppers, zucchini, cauliflower, etc.)
Spread it on Pizza Dough Instead of Red Sauce
Spread on Toasted Bread with Fresh Avocado & Sea Salt
In a Bloody Mary

Variety

The awesome thing about pesto is that you can get creative with the flavor combinations. Use the vegetables, herbs, nuts and seasonings that you have on hand.

Herbs/Greens (basil, kale, spinach, arugula, parsley, mint, oregano, cilantro, avocado, sun-dried tomatoes etc.)

Nuts (pine nuts, walnuts, almonds, hazelnuts, pecans, pistachios, etc.)

Make Ahead & Storing Tips

Pesto can be made one day before serving; just cover the pesto with ¼ inch of extra virgin olive oil and refrigerate for a few days.

You can also freeze pesto; this is a great way to stock up for the winter. Portion your pesto out into an ice cube tray and cover with plastic wrap. Freeze the pesto cubes then pop them out and wrap them individually in plastic wrap. When ready to use, thaw them and add them to your favorite dish.

Recipes

Basil Pesto

Ingredients (Dairy)

1/4 cup pine nuts
4 cups fresh basil leaves
Extra virgin olive oil
4 cloves roasted garlic (or 2 cloves unroasted)
1/2 fresh lemon, juiced (or more to taste)
1/2 cup grated pecorino or parmesan cheese (fresh grated is best)
Salt to taste

Basil Pesto

Ingredients (Dairy Free)

2/3 cup pine nuts
4 cups fresh basil leaves
Extra virgin olive oil
4 cloves roasted garlic (or 2 cloves unroasted)
1/2 tsp salt, or more to taste
1/2 fresh lemon, juiced (or more to taste)

Spinach Basil Pesto

Ingredients

2 cups fresh basil
2 cups organic spinach
2 cloves garlic
1/4 cup raw walnuts
2 Tbs. olive oil
2 Tbs. nutritional yeast
2 Tbs. fresh lemon juice
1/2 tsp. salt (to taste)
fresh ground pepper (to taste)

Avocado Basil Pesto

Ingredients

1 Cup of fresh basil leaves
2 Tablespoons of Extra Virgin Olive Oil
¼ Cup Nuts (pine nuts, almonds, cashews, walnuts or pecans)
1 Small Avocado or ½ Large Avocado
1 Handful Fresh Spinach
Lemon Juice (1/2 of a lemon)
Salt & Pepper to Taste

Directions

Simply combine all ingredients into a blender or food processor until thick and creamy
You may add additional extra virgin olive oil or water to reach desired consistency
Taste and add additional salt/pepper or other seasonings if needed
Always add olive oil to the very top layer and refrigerate to keep the pesto moist and fresh