Many Kinds of Pesto

I began experimenting with different kinds of herbs and different kinds of nuts when making pesto.

I found that I could substitute walnuts, pecan,s even peanuts or soy nuts instead of buying pine nuts.

Different flair? Yes.

Did it alter the experience? Yes, somewhat.

But I like it, the variety.

Now, recently, there was an herb in my co-op box. I just assumed I would make pesto with it.
And I did.

However, I was not really paying attention to which herb it was until I started chopping it up. I know, I know. I have taken Master Gardener and Master Naturalist training. I even took a class to learn to draw six culinary herbs.


But there I was, and with the first chopping, I realized that my herb was…mint.

Mint pesto?

Well, as it turns out, with a strong garlic, you still think you’re eating pesto!

I added the olive oil, garlic and parmesan, and peanuts.

This is not Italian pesto. This is Inventive pesto.

I encourage you to try any combination you might enjoy. Its worth the experiment.

© 2015 Kathryn Hardage