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.
One thought on “Lemon Basil Pesto”
Thanks, will definitely try this. Had some artichoke ravioli at Tartufo last night…so good!