If you have read earlier summer posts, you know I already made a few batches of regular pesto. I purposely planted many, many basil plants so I could make pesto for my son, Danny. He loves the stuff… Can’t get enough. So, the next time he visits, he will be taking home some plain and some Lemon Basil Pesto! I hope he likes it!
Lemon Basil Pesto
3 1/2-4 cups basil leaves, cleaned and dried
3/4 tsp kosher salt
10 cloves garlic, peeled
1/2 c. walnuts
1/2 cup pine nuts
3/4-1 cup freshly grated parmesan
zest of one lemon
1/4 cup fresh lemon juice
3/4-1 cup good quality extra virgin olive oil
In a dry pan on medium heat, toss the garlic cloves and move them around quite a bit so they don’t burn. After they get a good head start, add the walnuts and pine nuts to the pan. Keep moving them and keep on heat until they have a little color on them. Do not walk away from them. They will burn. Promise! Remove from the heat.
Now, add everything else except the oil and the lemon juice to a food processor. Give it a few pulses and then let it run for a while so everything gets uniformly processed. Now, gradually add the oil and the juice through the tube on top. Continue letting it run until it is smooth. Adjust for seasoning.
What did I love about this recipe? I love that it is a different spin on pesto. If you find the pine nuts are too pricey, you can use only walnuts instead. It might taste a bit different, but you probably won’t be able to tell.
What didn’t I love about this recipe? Well, it uses a lot of basil and doesn’t make all that much pesto! I think I made about 31/2 half pint jars. Next time, I will freeze it in ice-cube trays to make individual portions.