Do you like pesto?

We love it! We use it on pasta, with sandwiches, eggs, pizza, and somen (a thin Japanese noodle). But we don’t just eat the usual basil pesto. No, we make it from a variety of ingredients.

Since we have a lot of shiso, mint and cilantro growing in the garden we decided to use some of it to make pesto.

The basic recipe we use is the same for each ingredient, though sometimes small changes are made when making a certain type of pesto. We like to use fresh leaves of some sort, garlic, cashew nuts, parmesan cheese, olive oil, lemon juice, salt and a touch of vinegar.

Our pesto will be frozen and used as needed. Now that our children like pesto, these three batches of pesto will probably not last long. No worries, as by the time they are gone we’ll have more leaves available for making more pesto.