Pesto 2

July 21, 2025

Since we grow basil, making pesto is something I like to do. This recipe is similar to our other pesto recipe but adjusts the ingredient quantities a bit and adds lemon juice. It’s said the lemon brightens the flavor even though it’s not exactly traditional.

Summary

  • Prep Time: 5 minutes (assuming the basil is picked and cleaned already!)
  • Cook Time: N/A
  • Other:
  • Total Time: 5 minutes
  • Servings:
  • Yield: 1 cup

Ingredients

  • ½ cup (70g) toasted pine nuts
  • 2 tablespoons (1 oz) fresh lemon juice
  • 1 small garlic clove
  • ¼ teaspoon sea salt
  • freshly ground black pepper
  • 2 cups (60g) basil leaves
  • ¼ cup extra-virgin olive oil, plus more for a smoother pesto
  • ¼ cup freshly grated Parmesan cheese, optional

Directions

  1. In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
  2. Add the basil and pulse until combined.
  3. With the food processor running, drizzle in the olive oil and pulse until combined.
  4. If not freezing, add the Parmesan cheese, if using, and pulse to briefly combine.

Adjustments

  • For a smoother pesto, add more olive oil.

History

  • 2025-08-13 – Made 2 triple batches and had dinner and froze 20 portions. Obviously a great year for basil!
  • 2025-07-31 – Made another 2 double batches. Gave us dinner and 14 2 oz portions for freezing
  • 2025-07-21 – Made 2 double batches for freezing. I cut back on the lemon juice by 25% on the second batch and think that one is more to my taste. Had some of it for dinner and froze the rest in 2 oz portions.

References