I made my own pesto for the first time yesterday (using fresh basil from my window herb garden) and it turned out well!
Basil-Lemon Pesto
1/2 cup packed fresh basil leaves
1/4 cup olive oil (add more if too dry)
1/8 cup grated Parmesan cheese (more if desired)
1/2 tsp. grated lemon zest
1 garlic clove, sliced
1/4 tsp. salt
pepper
In a food processor, combine all ingredients except pepper. Pulse until smooth. Season with pepper to taste and pulse until combined. You may refrigerate the pesto for up to 10 days in a tightly closed container.
Excellent served over Oven-Roasted Rosemary Lemon Chicken or with Lemon Butter Pasta.
Enjoy!
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I attempted to make pesto before, and found it very expensive to buy all of the ingredients, as I made too much, and used pine nuts. Your recipe is awesome, and I am loving it as a dipping sauce. Thank you.
Thanks for posting this–I have been searching for a pesto recipe without pine nuts! This will put the basil in my garden to good use.
I’m hoping that I will be getting more basil from a friend this year and am planning to try my hand at homemade pesto! Thanks!