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:
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!)
- 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
- 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.