Pesto

1/4 c olive oil
2-4 garlic cloves, to taste
3-4 c fresh, washed basil (or a combination of arugula and basil. I've added kale and other greens also, with delicious results)
1/4 c walnuts or pine nuts
1/4 c grated parmesan

2 cups packed fresh basil, washed and well drained, stems removed
6 large cloves garlic, cut in quarters
1/2 cup parsley, washed and well drained, stems removed
1/2 cup olive oil
1 1/2 cups grated Parmesan or Romano cheese
1 tablespoon pine nuts (or 1/4 cup sunflower seed hearts or walnuts)

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2.html?oc=linkback

1/4 cup walnuts
1/4 cup pignolis ( pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Read more at: http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe.html?oc=linkback

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (can sub chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons)
Salt and freshly ground black pepper to taste

Read more: http://www.simplyrecipes.com/recipes/fresh_basil_pesto/#ixzz3j01oKYyG

Vegan Pesto With mbg organic veggies+

Makes 2 servings

Ingredients
1/4 cup roasted cashews
2 oz. nutritional yeast
1 garlic clove
4 cups basil leaves
2 Tbsp. mbg organic veggies+
1/2 cup extra-virgin olive oil
Salt to taste
Pine nuts (optional)

Method

In a food processor, add cashews, garlic, and nutritional yeast until finely ground, about 1 minute.

Add the basil and mbg organic veggies+. Place the top back on with the motor running; add oil in a slow stream until pesto is blended but still with texture.

Season with salt as desired.

Toss with zoodles, noodles, a salad, or any protein of choice.

Garnish with pine nuts.

Recipe by Tyna Hoang.