Oregano, Dill, and Spinach Pesto with Potatoes and Grilled Chicken
Prep/cook time: 30 minutes
Serves 4 / This pesto’s strong flavors meld nicely to create a perfect dressing for mild potatoes. Prep tips: Once made, the pesto keeps in the refrigerator for several days. Bring to room temperature before using. Serving tip: This meal is just as good cold and makes a nice picnic lunch. View recipe.
Arugula Pesto with Mugwort Soba
Prep/Cook Time: 18 minutes
Serves 6 / Ingredient tips: Mugwort, an antimicrobial herb, combines with buckwheat to yield a soba noodle that keeps its shape better than most. View recipe.
Coriander and Mint Pesto with Steamed Sole
Prep/cook time: 23 minutes
Serves 4 / Prep tips: Coriander and Mint Pesto with Steamed Sole If you enjoy spicy food, a few zigzags of Sriracha sauce across the top add both extra taste and eye appeal. Serving tip: You’ll have leftover pesto, so use it on pasta, swirled into veggie or bean soup, or spooned over your favorite protein. View recipe.
Hempseed Pesto with Spinach Ravioli
Prep/cook time: 10 minutes
Serves 3 / Ingredient tips: This is much like a traditional basil pesto but uses omega-3-rich hempseed oil instead of olive oil, which lends it a hint of nuttiness. Look for vegan ravioli in the freezer section of your natural market. We used spinach ravioli, but try different flavors to suit your taste. Serving tip: Garnish with thin strips of red bell pepper for color and crunch. View recipe.
