Pesto: Fresh herbs and nuts strike a rich chord together. Try them all! Basil Oregano Pesto In food processor, puree-- 1 c. packed mixed fresh basil and oregano leaves, or choose either single herb small handful toasted almonds, or pine nuts 2 to 3 large cloves garlic 1/4 c. shredded parmesan cheese, if desired For a low fat pesto, add 2 tbsp lemon juice + 1/4 c. water (or to paste consistency) OR For a traditional blend: 1/4 c. olive oil, added slowly Tarragon Walnut Pesto Serve with steamed asparagus and lemon wedges-or-toss with tiny new potatoes 1 c. fresh tarragon leaves 1/4 c. toasted walnut pieces 2 or 3 large cloves garlic 1/4 c. Parmesan or Romano cheese 2 tbsp. lemon juice 1 /2 tbsp. lemon zest 1/4 to 1/3 c. walnut or olive oil In food processor, puree all ingredients but oil. Pour in oil slowly. Season to taste with salt and pepper if desired. Marjoram Hazelnut Pesto Substitute fresh marjoram leaves and toasted hazelnuts in the above recipe. Delicious with roast vegetables such as carrots or parsnips, or stir into an orzo salad with sautéed pearl onions and red peppers. Dill Pistachio Pesto Try this unique combination using quantities in above recipe, in a new potato and blanched green bean salad with thinly sliced scallions or in a white bean salad with sliced sautéed vegetarian bratwurst and a splash of champagne or white wine vinegar. Excellent with beets! Cilantro Pumpkin Seed Pesto Substitute cilantro and toasted pumpkin seeds in the above recipe. Add a tsp. fresh minced jalapeno, and serve on black beans and rice, or tuck a spoonful into a burrito, on scrambled eggs or tofu. Cilantro Wasabi Pesto Tossed with soba or rice noodles this is a fantastic pesto with a definite Asian twist! ... 1 c. packed cilantro 1/4 c. toasted sesame seeds 2-3 cloves garlic 1 1/2 tbsp. minced fresh ginger 2 tsp. wasabi powder (Japanese horseradish) or to taste 1 tbsp. sesame oil 1/4 c. tamari Puree ingredients in food processor, taste, and toss with vegetables and noodles.