Basil Pesto

"This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by SonnyHavens photo by SonnyHavens
photo by gailanng photo by gailanng
Ready In:
10mins
Ingredients:
6
Serves:
3-4
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ingredients

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directions

  • Mix everything together in food processor except the oil and lemon.
  • Once everything is mixed well, drizzle with lemon and oil.
  • Mix until well blended.
  • Serve on pasta or just about anything that needs a pick me up.
  • Will keep in refrigerator for 2-3 days.
  • Enjoy!

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Reviews

  1. Spicy, zingy, bold, yet full of subtle nuance. Incredibly simple to make, and a little goes a LONG way. I tried it with home grown basil on bowties with some diced sundried tomatos, and YUMMMMM.... Lovely color as well!
     
  2. The lemon is a nice addition to the pesto... zingy and bright, this fresh sandwich add-on really 'made' the sandwich (I was having a tomato sandwich). Great, thank you!
     
  3. Tasted pesto only once at the Macaroni Grill and it was so bland I did not order it ever again. A few months ago I started growing a basil plant, now I have 3 and they were taking over the house so I decided to try your pesto. It is so delicious my husband and I could not stop eating it right out of the food processor! I think it's the addition of lemon that gives it the zing. Thanks
     
  4. Wow! What a burst of flavor!!! Loved this recipe. It is the first time I have ever grown basil and it sure won't be the last. Great sauce. Thanks for posting. Barb
     
  5. We too ate spoonfuls right out of the food processor! I froze one batch thinking that I would use it in the winter. However, I have already been into it (a week later) and I can say that it freezes and thaws well. We stir-fried some zucchini and red peppers and added the pesto and it was great. Have also used it on pasta with chicken - also great. This pesto is thick enough that you could even put a little bit on a cracker and top with a small shrimp as a colourful addition to an appetizer platter. Thanks Bonnie!
     
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Tweaks

  1. Pine nuts are very expensive. Here are a few substitutes I found on the internet - walnuts, almonds (toasted with no skin), cashew (halves and pieces are the least expensive) pistachios (are supposed to be the best) and sunflower seeds if you have allergies to nuts. Toasting any nut will make it taste better. Hope this helps anyone who finds pine nuts cost prohibitive.
     
  2. Great! I substituted cashews for the pine nuts and it came out perfect! I will be making this again for sure. I used the pesto to top off mushroom and spinach ravioli. Delish!
     
  3. Included a bit of parsley & cilantro from our garden (some of the basil was NOT beautiful) Had no fresh garlic so chopped a shallot & 3 tbs of jarred chopped garlic Used Juice of 1/2 a large lemon & some of the rind EXTRA VIRGIN olive oil Added a touch of sherry / amontillado to help preserve
     
  4. I substituted walnuts for pine nuts. Freezes well. This recipe has inspired me to triple our basil crop next season. I've added a photo of our favorite way to eat it. My kids say it's perfect - baked Italian loaf, pesto, sliced roma tomatoes and mozzarella.
     
  5. I used walnuts instead of pine nuts. It was awesome. Used it to make tuna salad, on tomatoes, and in soup so far.
     

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