What’s the easiest thing to make with an herb garden?
Pesto, of course!
Here’s another basil pesto recipe for you! I add lemon zest to mine to brighten and lighten it up.
To make the basil pesto combine all the ingredients except the cheese and olive oil in a food processor and whirl until well chopped.
While the machine is running gradually add the olive oil until it’s incorporated. Then, by hand, stir in the cheese. Refrigerate until ready to serve.
The basil pesto will last about a week in the refrigerator, stir it before you eat it. …Enjoy!
basil, 2 large bunches
1/4cup pine nuts, toasted (350°F 5-7 minutes)
1/2cup Parmigiano, grated (fine or chunky, your choice)
garlic, 1 clove
1/2cup extra-virgin olive oil
1 lemon, zest only
salt and pepper to taste (start with a pinch, the cheese is salty)