Everything but the Kitchen Sink Pesto

This is the most fitting name for a low-fuss pesto recipe because the ingredients are super flexible. The herbs you use (if any) will impart the most flavor upon the pesto, but if you choose not to use herbs, simply bulk up on the other greens.

INGREDIENTS:

1 cup almonds (sub: walnuts, pine nuts, cashews, etc.)

1/2 - 1 1/2 cup herbs you want to use (basil, mint, parsley, cilantro, and nasturtium all work well in my experience—I like a mixture!)

1/2 - 1 1/2 cup of whatever leafy greens you want to use (spinach, kale, and arugula are my favorites—again, I like a mixture!)

2 cloves of garlic

1/2 cup nutritional yeast or vegan parmesan (sub: parmesan or Romano cheese if not dairy free)

1/4 cup olive oil

Salt and pepper to taste

STEPS:

Finely shop nuts in a food processor or high speed blender until a crumb-like consistency forms. Add herbs, leafy greens, garlic, nutritional yeast (or cheese) and blend. While blending, slowly add olive oil until a smooth consistency forms. Taste and add salt and pepper. If you would like a smoother and/or thinner pesto, continue blending and adding more olive oil until you reach desired consistency.