Pesto doesn’t have to be basil and pine nuts. It can be lots of combinations of herbs/vegetables, oil, nuts, and cheese. In fact, pesto is a great way to use extra produce. And it freezes well.
Sun-Dried Tomato Pesto (Trying this one tonight.)
Broccoli Pesto
Parsley Pesto
Arugula Pesto
Spinach Pesto
Oregano Pesto
Swiss Chard Pesto Pasta
Swiss Chard and Rosemary Pesto Pasta
Pistachio Pesto
Red Pepper Pesto
Catching up on recent posts (just read the one on freezer meals).
So many of these look lovely; I’ll have to see if the broccoli pesto is the one I’ve been using from hand-written notes. My “spinach pesto” is more like a regular pesto, but subbing spinach for half to 3/4 of the basil. I make lots, then freeze some in ice cube trays or small containers for later use.