Best for: Basil, cilantro, parsley, tarragon and mint.
Keep: Refrigerate for up to 3 days; freeze for up to 6 months.
Use: Toss with pasta, swirl into soup, drizzle onto veggies, mix with plain yogurt for a dip or dollop onto pizza.
Directions: Place 2 cups packed herbs (one type or a combination) in a food processor. Add 1/2 cup grated parmesan cheese. 1/3 cup toasted nuts or seeds. 2 cloves of garlic, 1/2 teaspoon salt, and 3/4 cup olive oil; process until smooth “While traditional basil pesto use pine nuts, experiment with almonds, walnuts , hazelnuts, pepitas, cashews, or pecans.
Storage : Cover the pesto with a thin layer of olive oil before storing.
Real Life of an MSW 
I love cilantro and mint together with lemongrass, ginger, and chilis for a green curry that I pair with coconut milk in pasta with shrimp
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That sounds delicious. I am filing this away so that I can make this version of green curry. Thank you.
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Ohh yeah and lime juice and zest
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I was never a fan of pesto, but maybe made at home I might become a friend. LOL Thanks for posting.
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I tend to enjoy pesto best when it is homemade, and mostly as a pasta sauce. Do let me know if you give it a try.
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