Pesto Mania

How many ways can we make Pesto? Many many ways. You can substitute every single ingredient in a pesto recipe, from the herbs/greens to the nuts and oil. This is a perfect way to preserve the fresh taste of your favorite herbs and greens. Pesto also freezes very well and will keep for several months.

Pesto originates from northern Italy, and its means "to pound or to crush," similar to the English word pestle, referring to the muddled herbs and garlic that make up the sauce. Although we no longer use the mortar and pestle for this delightful dish, our modern food processors can whip up a batch in no time.

Maybe one of our favorites will become one of your new favorites.
If you have an interesting pesto recipe, please share it with us. 


The classic way to serve pesto is on pasta. It also shines on your favorite bread or toast, on pizza, in soups and sauces, on baked potatoes, in lasagna, stuffed mushrooms, pasta salad, egg salad, quiche and quesadillas. We like to mix it with fresh avocado for a nice pesto guacamole... yum! The variations are only limited by your imagination. 


Cilantro Cashew Pesto

2 bunches Fresh Organic Cilantro
1/3 to 1/2 cup Raw Organic Cashews, unsalted
1 med clove Organic Garlic
1 tsp organic lime peel, grated
1/4 cup fresh Organic Parmesan Cheese, grated (optional)
Organic Olive Oil
Sea Salt & fresh ground Pepper, to taste

Pulse cilantro in food processor to break down the leaves (you can include the stems if you choose - I often do). Add cashews and pulse. Mince in the garlic and add the lime peel and cheese. Turn food processor on low and add oil in a slow stream until desired consistency. Season with salt and pep

This one stays nice and green, unlike the traditional basil pesto, which turns dark.

Pea Pesto with Mint

2 cups frozen organic petite peas, thawed
1/4 cup organic mint leaves (+/- to your taste preference)
1 1/2 tbsp organic Hemp Seeds (taste is very similar to pine nuts and less expensive)
1/4 cup fresh Organic Parmesan Cheese, grated (optional)
2 small organic Garlic Cloves, minced
Organic Macadamia Nut Oil
Sea Salt & fresh ground Pepper, to taste

Pulse all ingredients in food processor except the oil. With the processor on low, stream in the macadamia nut oil until desired consistency. Season with salt and pepper.

This recipe lighter and sweeter than traditional pesto and is delish on veggie burgers with some alfalfa sprouts. You can use your imagination with this one.

Spinach Pistachio Pesto

2 cups packed Organic Baby Spinach
2 medium cloves Organic Garlic, minced
1/3 cup Organic Raw Pistachios, unsalted
1/4 cup fresh Organic Parmesan Cheese, grated (optional)

Organic Olive Oil
Sea Salt & fresh ground Pepper, to taste

Combine all in food processor (except oil) and pulse to mix. With processor on low, stream in oil to desired consistency. Season with salt and pepper.

Kale Pesto

1 cup fresh Organic Kale, chopped with stems removed
1/2 cup dried Organic Basil
2 medium Organic Garlic Cloves, minced
2 tbsp fresh Organic Parmesan Cheese, grated (optional)
1/4 cup Organic Sunflower Seeds
Organic Olive Oil
Sea Salt & fresh ground Pepper, to taste

Combine all ingredients in food processor (except oil) and pulse to mix. With processor on low, stream in the oil to desired consistency. Season with salt and pepper.

This one is a beautiful dark green pesto that pairs well with your favorite Pasta and Broccoli.