Monday, April 19, 2010

Lemon Basil Pesto

Lemon Basil Pesto

Lemon basil is a variety of basil that can be found at your farmers' market. If you cannot find it, and want to add a lemon essence to your pesto, add the zest from one lemon, not the juice, as the acidity will destroy the bright green color. Enjoy with over pasta, roasted vegetables, as a dip or as a sandwich spread.


1 bunch of lemon basil (about 2 loose cups)
5 cloves of garlic, chopped
1/4-1/3 cup extra virgin olive oil
1/4 cup pine nuts
1/3 cup asiago cheese
pinch of salt and pepper


1. Wash basil well to remove any grit and cut the leaves off the stems. Place in a blender or food processor along with the garlic.

2. Using the feed tube, slowly drizzle in the olive oil while whizzing the basil and garlic until you get a smooth puree.

3. Add the pine nuts and cheese and blitz until smooth.

4. Add the salt and pepper, taste for seasoning and serve immediately. If you have made this ahead, drizzle a thin layer of olive oil over the top to help maintain its bright green color, cover with plastic wrap and refrigerate. Pesto also freezes well.