Pesto is one of those sauces that can pretty much be made with interchangeable greens and other ingredients. Sometimes I use oregano and sometimes I use spinach instead. During the summer, I like to use wild greens when available.
Since I have a nut and dairy allergy, I use sunflower seeds or pumpkin seeds, along with nutritional yeast instead of cheese.
You can even leave the nuts and seeds out if you don't care for them. That's the beauty of PESTO! Make it to suit your taste!
Approximately 1.5 cups
1 cup fresh basil, stems removed
1 cup fresh oregano or spinach, stems removed
1/4 cup raw pumpkin seeds or sunflower seeds
3 garlic cloves
1/2 cup to 3/4 cup olive oil
2 tablespoons nutritional yeast
1 tablespoon flavored balsamic vinaigrette (I use peach flavor) (optional)
salt and pepper to taste
Combine all ingredients in a blender except for the oil.
Add 1/2 the olive oil and blend until well blended, scraping the sides a couple of times as you go.
Add the remainder of olive oil if you like your pesto to have a thinner consistency.
This pesto is delicious on pizza, as a dipping sauce, or even spread on sandwiches and over chicken.