Lemony Basil Pesto

Recipe excerpt from:
Everyday Celebrations from Scratch
by Maria Provenzano

Makes about 1 cup

  • 1/2 cup pine nuts
  • 1/2 cup freshly grated Parmesan cheese
  • 3 heaping cups fresh basil
  • 1 teaspoon fresh lemon zest
  • 2 to 3 tablespoons freshly squeezed lemon juice
  • 2 garlic cloves, peeled
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Place the pine nuts in a shallow skillet over medium heat, tossing/stirring frequently. Toast until the nuts are fragrant and slightly brown. Be careful—this can happen quickly. Allow the pine nuts to cool. Place the Parmesan cheese, basil, cooled pine nuts, lemon zest, lemon juice, and garlic cloves into a food processor. Process all of the ingredients together for about 15 seconds. With the mixer running slowly, pour in the olive oil. Add salt and pepper to taste. Process again to mix. If the pesto is too thick, add more olive oil. Store in the refrigerator in a sealed container for up to 5 days.

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