Pesto with Any Herb

Traditionally made with fresh basil for a delicious pasta sauce, pesto can be made with a variety of herbs and used in many other ways. From drizzling on roasted veggies to spreading on sandwiches, pizzas or marinating chicken or fish, pesto is a fresh way to liven up any meal!


  • 3 cups tightly packed herbs or green of choice
  • 5 cloves garlic
  • 2/3 cup olive oil
  • 1/4 teaspoon salt
  • 2/3 cup pine nuts (or sunflower seeds, both optional)
  • 2/3 cup Parmesan cheese, grated (optional)


  1. Add all ingredients except for the oil in a food processor. Pulse 4-5 times until the ingredients are roughly chopped.
  2. Slowly add in oil and process to your desired consistency. You can make the sauce completely smooth or leave it fairly chunky.
  3. Transfer to a sealable jar and refrigerate for up to 10 days or freeze.


Herbs: basil, parsley, cilantro, sage, tarragon

Leafy greens: kale, spinach, arugula. If using kale, incorporate an herb such as basil or parsley for best result.

Cheeses: Parmesan, Gruyere, cheddar, asiago

Nuts and seeds: pine nuts, walnuts, almonds, pumpkin seeds, sunflower seeds

Oils: olive oil, avocado oil, almond oil, grape seed oil, pumpkin oil

Recipe adapted from: