Lemon Basil Pesto

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

  1. Toast pine nuts
  2. Chop garlic
  3. Combine pine nuts, basil, Parmesan, garlic in a blender or food processor.
  4. Pour 1/4 cup extra virgin olive oil and pulse, adding up to an additional 1/4 cup olive oil until well blended.
  5. Lori tops her artichoke ravioli with it (delicious!) but it can go on top of just about anything.

One thought on “Lemon Basil Pesto

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: