To make a vegan and dairy free version of this pesto all you need to do is swap the parmesan cheese for nutritional yeast, or simply leave it out. About 2 tablespoons nutritional yeast is the perfect amount to add a slightly cheesy, nutty flavor.

For a nut free version use sunflower seeds or pumpkin seeds.

Fresh basil is the traditional herb used to make pesto, but there are so many other options! You can mix and match with any different combination of herbs and tender greens. Parsley, cilantro, dill, chives, mint, tarragon, sorrel, arugula, spinach, kale, or pea shoots would all be super delicious. For stronger flavored herbs I like to mix them with other greens to keep the flavor balanced. 

Pine nuts are typical for classic pesto, and add a super creamy texture and mild nutty flavor, but they can be expensive and hard to find at the store. Walnuts, cashews, almonds, and pistachios are all great substitutions. 

To make in a blender add all the ingredients to the blender container (including olive oil) and process until mostly smooth, using a tamper if you have one to get everything moving. Otherwise you can stop to scrape down the sides with a spoon. 

To store in the refrigerator: This pesto will keep in the refrigerator for up to up to one week. To keep it from oxidizing (turning brown) and keep it tasting fresh longer, pour a thin layer of olive oil over the top to prevent it from coming in contact with air.

To freeze: Pesto freezes so well! This makes it the perfect sauce to make extra of and stash in the freezer for a rainy day. I like to freeze it in ice cube trays or in Souper Cubes for easy portioning.