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Vegan Basil, Mint and Cilantro Pesto (The Trifecta of Pestos)


By The Blooming Platter of Vegan Recipes (Visit website)



Pesto is one of those things that you almost can't mess up. Proportions are inexact, so go by texture and taste. I like to freeze mine in little balls made to use to season soups, stews, pasta and more.

1 bunch basil, rinsed, dried and large stems removed (I used Thai basil)
1 bunch mint, rinsed, dried and large stems removed
1 bunch Thai cilantro, rinsed, dried and large stems removed
1/2 cup nuts (I used cashews, but you could use pistachios, pine nuts, etc.)
olive oil to taste and to desired consistency
a squirt of fresh lemon juice or to taste
coarse sea or kosher salt to taste
freshly ground black pepper to taste

Place first 4 ingredients in food processor and process until smooth. With motor running, stream in olive oil. Season to taste with salt and pepper. Store in airtight container in refrigerator or freezer. If you want to freeze it, either freeze in ice cube trays or scoop up small balls and freeze on a waxed or parchment paper-lined baking sheet. When frozen, transfer cubes or balls to zip-lock bags or airtight cartons and return to freezer.


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