About the Recipe
Pick the leaves from the basil stems, wash the basil & lemon, and zest the lemon.
Combine the basil, lemon zest & juice, pine nuts, parmesan and garlic in a food processor.
Blend until it’s well chopped, stopping to scrape the sides as needed.
Add the olive oil and puree until the pesto is thick and creamy, but not liquefied. At this point you can eat the pesto straight up, and I often do. It’s great on a slice of bread, and even better with tomatoes and mozzarella.
Prepare a pasta of your choice according to the package directions (I usually use whole grain Penne or Farfalle, but any kind will work).
Drain the pasta, leaving a bit of the water on the pasta so it’s still wet. Add the pesto to the pasta and stir until it’s evenly covered
Sprinkle with shaved parmesan. Eat. Love.