This pesto is slightly different from a classic pesto. Slightly but just enough to give it a little curve.

I’m using a different ratio, a light olive oil and the added lemon juice makes this pesto just a tad softer and fresher. Works perfect for summer pasta as well as sandwiches and pizzas.

I needed the pesto for a recipe I plan on posting later this week, but then it noticed this pesto recipe was missing. My bad. So here you go… one of my favourite pesto’s, done in mere minutes. Just how I like it.

 
Ingredients:

35 small basil leaves (Yes, I counted them! Clearly I’m a freak)
1 large garlic clove
3oz Parmesan
6 tbsp light olive oil
1/4 tsp coarse sea salt
1/4 tsp freshly cracked black pepper
1 to 1 1/2 tbsp lemon juice
1 tbsp slightly toasted pine nuts

Directions:

Grew way too much basil this year. Wash and dry your basil leaves.

In a dry, hot skillet you lightly toast the pine nuts and let them cool off.

I grated the Parmesan in my food processor (make laziness work for you) and then switched to the chopping blade.

Add the pine nuts, sea salt and pepper.

The basil, garlic and oil.

Squeeze in the lemon juice. This makes such a big difference in flavour.

Blitz, blitz, blitz…

Until you have a creamy, cheesy, fresh and wonderfully green pesto.

* Float some oil on top and store your pesto in the fridge and you can keep it in there for a few good months or freeze it in an ice-cube tray.
 

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