If you are blessed to have plenty of basil in your garden this summer, this Lemon Basil Pesto is a quick and tasty way to celebrate its abundance.
Ingredients:
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts, lightly toasted (or your preferred nut of choice)
- 1/2 cup extra-virgin olive oil (good tasting), plus more oil to top the pesto for storing leftover pesto.
- Zest from one Lemon
- The juice from one Lemon
- 1/2 cup freshly grated Cheese, I used Grana Padano cheese, but Pecorino Romano, or Parmesan cheese would work great too.
- Salt and freshly ground black pepper, to taste.
Instructions:
- Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. Add in the 1/2 cup of olive oil, lemon zest, and lemon juice, and pulse until semi incorporated. Next, add in the cheese and pulse until smooth. Season with salt and pepper to taste. The pesto is ready to serve!
- If pesto is too thick, water can be added to your desired consistency.
- If storing leftover pesto, place in an airtight container and drizzle the top with a coating of olive oil to prevent oxidation.
Enjoy!
Please like, share, and follow. Please also Follow my page on Facebook and Subscribe on YouTube. Thank you!
DIY Happy Home 