Chef Ellen

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This is a simple and easy way to make a pesto-type sauce for many different uses. This is delicious on any roasted vegetables and especially baked, mashed, or steamed potatoes. You can finish any of the Reset dishes with a drizzle of this pesto to enhance the flavor. I encourage you to make extra and freeze leftovers in ice trays or smaller containers, so you always have some on hand. Just a cube or two added to an impromptu soup will add tons of flavor! I’ve used this pesto in vinaigrettes, as a pizza base sauce, and even blended with broth and vegan cheese to create a creamy pasta sauce.



  • 2 cups fresh basil
  • Small handful of fresh oregano
  • 5 to 6 fresh sage leaves
  • 2 sprigs of fresh rosemary stems removed (see notes)
  • ¼ cup olive oil


  • Put all the ingredients in a high-speed blender and blend until you get a thick but smooth consistency. Season with salt and pepper.
  • NOTES: Char the rosemary before it goes into the blender with a torch or over a stove flame. Just enough to make it crackle and turn slightly brown. This will add a nice smoky flavor and keep the rosemary from overpowering the blend.
  • I like using a smaller blender cup to make pesto. If there are still remnants of pesto in the blender cup, I take that opportunity to make a salad dressing. Don’t waste the food in those hard-to-reach areas you can’t scrape out.