Guest Blogger: Lori Nichols
Yields 1 cup
1/4 cup pine nuts
2 cups lemon basil leaves (if you only have regular basil the recipe becomes Basil Pesto instead of – you guessed it – Lemon Basil Pesto)
1/4 – 1/2 cup Parmesan (shredded or shred before you use)
1 garlic clove
1/2 cup olive oil
Blender or Food Processor
- Toast pine nuts
- Chop garlic
- Combine pine nuts, basil, Parmesan, garlic in a blender or food processor.
- Pour 1/4 cup extra virgin olive oil and pulse, adding up to an additional 1/4 cup olive oil until well blended.
- Lori tops her artichoke ravioli with it (delicious!) but it can go on top of just about anything.