Pesto Crazy!

Pesto is so tasty and there are so many types: basil, spinach, cilantro, parsley, etc.  It goes good with so many things ... pasta, bread, tortillas, vegetables, etc.  I am so excited to go pesto crazy in my kitchen!

Basil Pesto:

3c. basil leaves
2-3 garlic clove
15oz. can of navy/cannellini beans
4-5Tb nutritional yeast
3-4Tb lemon juice
1tsp. salt
4Tb olive oil

In a food processor pulse the beans and the garlic cloves. Then add the basil leaves, nutritional yeast, lemon juice, salt and olive oil and blend until smooth.  Add tablespoons of water until at a desired consistency 

Cilantro Pesto:

1c. cilantro leaves
1/4c. walnuts
1Tb. lime juice and zest
2Tb. olive oil
2 garlic cloves
salt to taste

Combine the cilantro and the walnuts in a food processor until finely chopped. Scrape down the sides and then add the lime juice, olive oil, garlic cloves and salt.  For a kick add a dash of cayenne pepper. Really good with a vegan quesadilla.

Spinach  Pesto:

4c. spinach
handful of basil
1/4c. olive oil
5 garlic cloves
1/2c. walnuts
1/4c. sunflower seeds
1/4c. nutritional yeast
a squirt of lemon juice
salt and pepper to taste
In a food processor combine the spinach, basil, oil and garlic cloves.  Once it's blended add the walnuts, sunflower seeds, nutritional yeast.  Lastly stir in the lemon juice and salt.
Really good on pasta! :)

Sun-Dried Tomato Pesto:

1/2c. sun dried tomatoes
1/3c. basil leaves
2 garlic cloves
2Tb olive oil
1Tb chia seeds
salt and pepper to taste
4-5Tb pine nuts or walnuts (toasted)
Place everything in a food processor and until it's a puree.