Pesto Variations

Nuts 
Walnuts( light in color)
Pine nuts
Cashews
Almond
Pistacio
Peanuts
Soybean
Pecan
Macademia
Chestnut
Sun Flowe Seeds


Plant 
Basil
Basil+ Argugla
Basil + Tarragon
Parsley
Spinach 
Kale 
Watercress
try 1 handful of basil and 1 handful of one of these:mint
cilantro
parsley
arugula
spinach
or 1 handful of basil and about 1 cup of any of these:kale (blanch it first)
zucchini (raw, cut into cubes)
artichoke hearts
sun dried tomatoes
roasted red pepper
1/2 an avocado
stems of green vegetables (boiled until soft)

some extras:parmesan cheese
nutritional yeast
red pepper flakes
use roasted or poached garlic instead of raw garlic
splash of champagne vinegar or balsamic vinegar (or more if you don’t have a lemon)
splash of agave or honey, if it tastes too acidic

Blend all ingredients, except olive oil, in a food processor. Drizzle in olive oil last while the food processor is running. (or if you don’t have that spout on your processor like I don’t, just put it in last).

Taste and adjust, adding more of any of the ingredients you used along the way until you create something you like. Every day I make a pesto, it’s slightly different. My lemon may have been more tart or sweet than another day, my garlic might have been more pungent, my basil might be sweeter depending on what season it’s growing in.

some other notes:
For a chunkier pesto, use a mortar and pestle (you may need to use less ingredients depending on how large yours is).

If you want a thinner pesto, add more olive oil. If you want to go lighter on the oil, add some water instead. Also, if you have leftover pesto, it’ll thicken a bit the next day. Add water or more olive oil to thin it out. I find that I can keep pesto for about 3 days, covered in the fridge. The one exception (given the choices above) is if you use an avocado. Avocado pesto will last only about 1 extra day.