Check out my three recipes for pesto. The base for all three is the same (1 cup leaves, 1/2 cup nuts, 1/2 cup broth, 1 tablespoon oil, garlic, salt and pepper). The broth keeps the pesto nice and light. Once the basic ingredients are blended, I adjusted to create unique and sublime concoctions. I added ginger to the cilantro and almonds, Parmesan to the sage and walnuts, and lemon to the parsley and pine nuts. Take note, you’ll want to make big batches – these pestos last for at least one week in the refrigerator and they’re not just great for main dishes, they make excellent sandwich spreads and dips for crackers and vegetables.

I serve this pesto over roasted chicken but it’s also amazing with steak and seafood. For a little heat, add 1 teaspoon wasabi paste.

Place the almonds in a small dry skillet and set the pan over medium heat. Cook for 2-3 minutes, until the nuts are golden brown and toasted, shaking the pan frequently. Transfer the nuts to a blender and add the cilantro, broth, ginger, garlic and oil. Puree until smooth. Season to taste with salt and pepper.

This pesto is excellent with roasted pork tenderloin, pork chops and roasted chicken.

Place the walnuts in a small dry skillet and set the pan over medium heat. Cook for 2-3 minutes, until the nuts are golden brown and toasted, shaking the pan frequently. Transfer the nuts to a blender and add the sage, broth, cheese, garlic and oil. Puree until smooth. Season to taste with salt and pepper.

I like to spoon this pesto over roasted fish, shrimp, scallops and chicken.

Place the pine nuts in a small dry skillet and set the pan over medium heat. Cook for 2-3 minutes, until the nuts are golden brown and toasted, shaking the pan frequently. Transfer the nuts to a blender and add the parsley, broth, cheese, garlic, oil, 1 tablespoon of the lemon juice and 1 teaspoon of the finely grated lemon zest. Puree until smooth. Season to taste with salt and pepper.