When most people think about pesto, the first thing that comes to mind is the traditional basil pesto that is commonly mixed with pasta. However, pesto refers to the method of pounding, crushing, and pureeing ingredients, allowing you to create a flavorful sauce with a variety of different vegetables, herbs, and nuts. The art of making pesto is a wonderful skill to have. Embedded in that skill is a very simple ratio. You can then make an easy yet delicious sauce that can be used for so much more than just pasta.

Four ingredients make a pesto taste great:

Greens

Good quality cold-pressed olive oil

Cheese

Nuts

A great formula to follow when making a pesto is:

1 part nuts

2 parts cheese

8 parts greens and herbs

2 parts oil

Aromatics like garlic, leeks, shallots, chili peppers

Optional add-ins include fresh lemon and lime juice

An example of this would be the following:

¼ cup toasted nuts

½ cup any hard cheese, grated

2 cups basil leaves or 1 cup kale leaves, stems removed

⅓ to ½ cup olive oil

Salt and pepper, to taste

Use any of the following toasted nuts to make your favorite pesto:

Walnuts

Pine nuts

Cashews

Almonds

Pistachios

Pecans

Nut Free Options

Coconut

Sunflower seeds

Pepitas

Cheese — Dry, crumbly cheeses work best:

Pecorino Romano

Aged manchego

Aged Asiago

Parmigiano-Reggiano

*Grating the cheese very finely will ensure the pesto has the smoothest texture.

Cheese Substitutes

Nutritional yeast

Miso paste

Leafy Greens

Kale

Mustard Greens

Arugula

Watercress

Carrot tops

Swiss chard

Spinach

Herbs

Basil

Cilantro

Parsley

Mint

Chives

Dill

Tarragon

Pestos are so versatile and can be incorporated into many other dishes and used in several different ways:

- Mix a fresh herb pesto with some Greek yogurt, a little good quality mayonnaise, and add to chopped, boiled potatoes, red onion, yellow peppers, celery, and top with finely chopped parsley for a delicious potato salad.

- Replace mayo with pesto on sandwiches and wraps.

- Thin out with fresh lemon juice or raw apple cider vinegar for a vinaigrette, or mix into your salad without thinning.

- Add on top of focaccia.

- Drizzle pesto into olive oil and use as a dipping sauce with ciabatta.

- Use as a dip with crudites or crackers, as a bruschetta topper, or as a pasta or pizza sauce.

- Top with or stuff into protein like chicken or steak.

- Drizzle over power bowls.

- Add a drizzle of cilantro chili pesto to baked sweet potatoes, topped with a fresh mango, red onion, avocado, black bean, and red pepper salsa.

- Try it on baked potatoes and roasted cauliflower.

- Swirl in Greek yogurt and use as a labneh.

- Drizzle on top of plain hummus and garnish with fresh parsley and pickled red onions.

Red Pepper and Sun-dried Tomato Pesto

2 medium roasted red peppers (12 ounces)
¼ cup sun-dried tomatoes in oil, remove from the oil
1 cup basil leaves
2 garlic cloves, peeled
1 tablespoon fresh lemon juice
1 tablespoon nutritional yeast
⅓ cup extra virgin olive oil
3 cracks of black pepper
A pinch of salt
1 tablespoon cold water
Optional: ¼ to ½ teaspoon chili garlic sauce
Acidity levels in fruit may vary. If the lemon is very acidic, add 2 teaspoons of maple syrup.

To a food processor add the red peppers, sun-dried tomatoes, basil, garlic, fresh lemon juice, nutritional yeast, salt, pepper, and chili sauce. Press the pulse button a few times, making sure to scrape down the sides. Add the nuts and chili and pulse another 2 to 3 times. Start the food processor and slowly pour the oil through the feed tube. Never just dump in the oil, otherwise it will sit at the bottom of the processor and won’t mix well. Lastly, add the cold water and pulse a couple more times.

Cilantro Chili Pesto

2 cups fresh cilantro, heavy bottom stalks removed
2 garlic cloves, peeled and smashed
¼ cup toasted pine nuts or walnuts
½ to 1 small red chili, seeds removed for a milder taste
½ cup Pecorino Romano cheese, finely grated
2 tablespoons fresh lime juice
¼ teaspoon salt
3 cracks of black pepper
⅓ to ½ cup extra virgin olive oil
1 tablespoon cold water
Optional: swap out the red chili for a serrano pepper

Chop off the heavy stalks at the bottom of the cilantro. Roughly chop the rest and add to a food processor along with the garlic, pressing the pulse button a few times. Add nuts and chili and pulse another 2 to 3 times. Add the lime juice, cheese, salt, and pepper, and give it a few more pulses making sure to scrape down the sides. Start the food processor and slowly pour the oil through the feed tube. Never just dump in the oil, otherwise it will sit at the bottom of the processor and won’t mix well. Lastly, add the cold water and pulse a couple more times. Store in a glass jar and cover with a thin film of olive oil. Seal and store in fridge for up to a week.

Shiitake Mushroom Pesto

1 tablespoon avocado oil
1 small shallot, peeled, finely chopped
10 ounces sliced shiitake mushrooms
2 tablespoons coconut aminos
1 large garlic clove, peeled, smashed
¼ cup parsley, heavy stems removed
2 tablespoons toasted macadamia nuts, pine nuts, or walnuts
2 tablespoons lemon juice
3 to 4 cracks black pepper
¼ teaspoon umami seasoning blend
¼ cup Parmesan cheese, finely grated
½ cup extra virgin olive oil
2 tablespoons cold water
Optional: Umami seasoning may be replaced with 1 teaspoon white miso paste

In a pan over medium heat, add the avocado oil, shallot, and shiitake mushrooms. Add the coconut aminos and umami seasoning. Saute for 4 to 5 minutes, stirring occasionally making sure not to burn the mushrooms. Remove from heat and set aside to cool. Add the cooled mushrooms and shallot, garlic, parsley, nuts, lemon juice, cheese, and pepper to a food processor and hit the pulse button 3 to 4 times making sure to scrape down the sides. With the motor running, slowly add the olive oil and blend until the oil is well incorporated. Lastly, add the cold water and pulse a couple of times.

Serve on toasted baguettes/ciabatta, or for a quick meal simply mix ⅔ cup of the mushroom pesto with ⅓ cup of water that the pasta cooked in and pour over cooked pasta. Sprinkle with fresh parsley, extra Parmesan, and serve with a green salad.

Want a runnier pesto? Thin it out with a little vegetable or chicken broth to your liking.

Leré Robinson, founder of Alive Again!, grew up on a farm in South Africa, where she learned the value of holistic nutrition health, which she now brings to our South Carolina Midlands community.