Remember how I told you my basil was actually growing this year when I made delicious basil lemonade on Friday? Remember how I told you I’m a serial basil killer, but that this year was different (I’m happy to report that I have not killed any of my basil!)? Remember how I promised you an awesome pesto recipe?

Well today is the day I’m fulling my promise of sharing my favorite ever pesto recipe and the day I’m putting my lemon basil that has been lovingly grown and is now going nuts to use!

Lemon basil tastes just like basil, but with an added hint of lemon. It’s truly a delicate and beautiful flavor! If you don’t have any lemon basil on hand, just use regular basil and use a little bit of lemon zest.

The key to making really good pesto is toasting the pine nuts. It only takes a few minutes, but it will add a beautiful subtle toasted nuttiness to the pesto. And after toasting the pine nuts, the only thing to do is throw all the ingredients in a food processor, process, and voila, pesto!

It would be remiss if I didn’t tell you a funny story about pesto. Growing up my mom always made a delicious pesto pasta salad that she brought to all pot lucks, but it would always get in peoples’ teeth and my sisters and I would laugh. Ever since it has been a big no-no to eat pesto in public (but the pasta salad is super delicious and we still to this day request it).

When my husband and I were getting married one venue said that with our limited budget what we would be looking at in terms of food would be something like a bowl of pesto pasta salad. I immediately shrieked ‘NO! It’ll get in my teeth’ and we moved on. When my husband was telling my sisters the story of the past suggestion, they (I have 3 sisters) said almost in unison ‘NO! It’ll get in people’s teeth!’, my hubby LOL’d and always tells the story of how my sisters and I had the same response.

Other than my wedding day, I eat pesto by the spoonful! It’s such versatile sauce – here are some basil overload recipes I’m going gaga over:

Corn on the Cob with Lemon Basil Pesto (from The Lemon Bowl)

Pesto Chicken and Tomato Skewers (from The Comfort of Cooking)

Pesto Pizza (from Foodie Crush) or this Pesto Pizza (on Rachel Cooks)

Basil Blueberry Chocolate Cake (from Sweetphi)

Basil Vodka Lemonade (from Sweetphi)

What’s your favorite thing to make with pesto? I actually had this for breakfast today (a piece of toast with basil, mozzarella and tomatoes!)

Yield: 1 cup

Lemon Basil Pesto

Name: Lemon Basil Pesto
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 cup
Ingredients: 2 Cups Lemon Bail Leaves, loosely packed into the measuring cup; 1/2 Cups Extra Virgin Olive Oil; 1/4 Cup Parmesan, shredded; 1/4 Pine Nuts, toasted; 1 Garlic clove

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

2 Cups Lemon Bail Leaves, loosely packed into the measuring cup
1/2 Cups Extra Virgin Olive Oil
1/4 Cup Parmesan, shredded
1/4 Pine Nuts, toasted
1 Garlic clove

Instructions

Preheat oven to 350, line a baking sheet with aluminum.

Place the pine nuts on baking sheet and bake for 3-5 minutes until they are golden brown.

When pine nuts are done toasting put all ingredients into a food processor, pulsate for about a minute and then you have pesto.

Comments

Karis says

September 10, 2014 at 10:06 pm

I just had spinach basil pesto on corn on the cob last week and it was so good! The only downside is corn is way out of season here but come February I’m definitely putting pesto on local sweet corn.

- Sweetphi says
  
  September 11, 2014 at 9:13 pm
  
  Oh yum, spinach basil pesto sounds great, I’ll definitely need to try it….especially since spinach and corn on the cob are definitely in ample supply at the farmers market!
  
Sarah@wholeandheavenlyoven says

September 11, 2014 at 7:02 am

I love lemon basil! To me, it tastes so much more fresh and flavorful than regular. — And I love your tip of toasting the pine nuts beforehand! Must try that. 🙂

- Sweetphi says
  
  September 11, 2014 at 9:14 pm
  
  You’re so right, lemon basil is super fresh and flavorful 🙂 And toasting the pine nuts…yum, you should definitely try it 🙂 Thanks for commenting!
  
Amy Venn says

March 18, 2016 at 9:25 pm

Such a great starting point for pesto! I altered your ratios slightly to make more and added in more garlic (because I have an addiction to the stuff) Thanks for the recipe! It worked beautifully!
I gave you a shout out on my blog for the inspiration 🙂

- Sweetphi says
  
  March 18, 2016 at 9:52 pm
  
  Thank you so much for the feedback, so glad you enjoyed the recipe 🙂
  
Linda says

July 4, 2016 at 3:13 pm

This sounds like an excellent recipe, but I would drizzle the oil to help emulsify, & prevent the oil from separating.

- Sweetphi says
  
  July 6, 2016 at 7:51 am
  
  Hi Linda,
  Thank you so much for the tip 🙂
  
Crystal says

July 4, 2017 at 3:15 pm

Is that 2 cups loose leaf, or two cups compressed leaf or two cups food processes leaf? Also.. care to share that pasta salad recipe?? 🙂

Thanks!

- Sweetphi says
  
  July 9, 2017 at 2:18 pm
  
  Hi Crystal, it’s two cups loose leaf, I’ll go ahead and update the recipe, thank you! And here are two pasta salads you might love: https://www.sweetphi.com/whole-wheat-pasta-salad-with-yogurt-dressing/ and https://www.sweetphi.com/creamy-italian-herb-pasta-salad-perfect-picnic/
  
Debbie Cusick says

January 30, 2018 at 10:06 am

I can’t use Parmesan cheese, would it be OK to leave it out. I love pesto, This one is quick and easy.

- Sweetphi says
  
  January 31, 2018 at 8:55 am
  
  Yes, you could definitely try that – I’d add more greens (perhaps add in some spinach 😉 )