The thing is, making pesto is not an exact science. It’s intuitive. It’s flexible. And lucky for us dairy-free folks- whipping up fresh pesto sauce is easy-as-pie (I should say, easier than pie, because gluten-free vegan pie is not all that easy).
You can whip up a vegan pesto from any combination of fresh herbs, nuts and good tasting olive oil that your little heart desires. You can use cilantro or basil. Or both. Or try a light and fresh combo of mint, basil and parsley- my favorite. Choose pecans or walnuts or traditional pine nuts. Even hazelnuts.