All south American countries have a version of Salsa Verde. There are many variations on this sauce that any other. I really enjoy the licorice-y flavor on tarragon and chervil. Feel free to add fresh cilantro, rosemary, nettles, tulsi or your own personal favorite herb.
I like those juice plump olives, available loose in deli stores for this pesto. I prefer the one that are not marinate in vinegar or are heavy on salt and other garlic sauce. Olives are fortifying for all doshas, as well as capers. Use this pesto not only over pasta, but add to marinates, mayonnaise, soups or top for open sandwich.
The definition of pesto is not limited only to basil and cheese. Really any herb can be preserve in olive, coconut or sesame oil. A variation of herbs can be use for each dosha, as well as for certain health conditions. This classical pesto of basil and parsley with pine nuts add an dimension to any eggplant, zucchini, rice or salad. add more parsley in case of debility. You can also use the same recipe and add a 1 plum tomato, peeled, seeded and coarsely chopped for a more juicy pesto. Good for all doshas.