When my husaband and I lived in our small apartment in New York City, I was determined to have an herb garden. Living on the second floor of a five-story building, however, did not allow access to any idyllic rooftop gardens. Rockefellers we were not. On our kitchen windowsill, which was no more than 6-inches deep, we perched a basil plant. Through sporadic waterings, big-city pollution, and drastic seasonal temperature changes, it proved itself to be the little-basil-plant-that-could. I was thrilled that we got 20 to 30 leaves from it each summer. As a measure of drastic contrast, this morning I plucked four cups of big, beautiful leaves from our backyard basil plants. I did not even manage to make a dent in the full, flourishing plants.
While I appreciate a classic basil pesto recipe as much as the next gal, I was inspired by our lemon basil to change things up a little by replacing pine nuts with toasted slivered almonds and adding some lemon zest to enhance the citrus herbal flavor.
Not only does pesto freeze well for a mid-winter’s brief glimmer of summer, but it is extremely versatile in its uses. It pairs beautifully with fish, such as mahi mahi or salmon, adds a burst of flavor to panini, and enhances a grilled pizza.
In the bowl of a food processor or a blender, briefly pulse 4 cups fresh basil leaves (I used 3 cups Italian basil and 1 cup lemon basil). Add 1/2 cup toasted almond slivers (I toasted them for about 5 minutes in a skillet set over medium heat), 1 clove garlic, minced, and 1 teaspoon finely grated lemon rind (use 1 1/2 teaspoons if you don’t have lemon basil).
Pulse several time until mixture is finely chopped, but still with some texture. Scrape down the sides of the bowl as necessary.
Add 1/2 cup finely grated Parmesan cheese, 1/2 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper, and pulse until combined.
With the motor running, slowly pour in 1/2 cup extra-virgin olive oil and run until combined. Store in an airtight container until ready to use.
Other pesto recipes:
Cookin’ Canuck’s Red Pepper & Cilantro Pesto
Simply Recipes’ Asparagus Pesto with Pasta
No Recipes’ Ramp Pesto
Elana’s Pantry’s Kale Almond Pesto
Kitchen Gardeners’ Garlic Scape Pesto
Lemon & Almond Basil Pesto
3 cups fresh Italian basil
1 cup fresh lemon basil (or an additional cup of Italian basil, plus additional 1/2 tsp grated lemon rind)
1/2 cup toasted almond sliver
1 clove garlic, minced
1 tsp finely grated lemon rind
1/2 cup finely grated Parmesan cheese
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup extra-virgin olive oil
In the bowl of a food processor or a blender, briefly pulse basil leaves. Add toasted almond slivers (I toasted them for about 5 minutes in a skillet set over medium heat), garlic, and grated lemon rind. Pulse several time until mixture is finely chopped, but still with some texture. Scrape down the sides of the bowl as necessary. Add Parmesan cheese, salt, and pepper, and pulse until combined.
With the motor running, slowly pour in olive oil and run until combined. Store in an airtight container until ready to use.
Makes 1 1/4 cup pesto.
Lora says
This looks deeelish. Love the flavors.
OohLookBel says
I wish I'd known that you could freeze pesto. It's now the depths of winter and I'm craving some of your lovely lemon-scented pesto 🙂
bellini valli says
There is no doubt in my mind that pesto is on my list of favourite things. Love the addition of almonds.
pegasuslegend says
sounds delicious I just made pesto, never thought of the combining the lemon and basil together this had to fabulous on pasta~
Lydia (The Perfect Pantry) says
This year doesn't seem to be my year for basil, but I love the idea of this lemony pesto and, when my plants recover from the beetle devastation, I'm going to try it. I don't have lemon basil, but a bit of lemon zest in with the Genovese basil will be lovely.
penny aka jeroxie says
Pesto is a must have in my kitchen. Always freeze a large batch for winter
Diane says
This sounds wonderful!
Am I the only one who sees a bird in the top picture? The lemon peel looks like a little bird with outstretched wings.
Kalyn says
I'm jealous of your basil harvest! My basil is a bit slow this year, but it's coming along. (Maybe I just keep picking it a bit at a time, and that's why I'm not getting a big harvest.)
Love the sound of lemon basil in pesto. What a great pesto variation.
My Kitchen in the Rockies says
My two plants won't give that many leaves. Can't wait for our market to open (finally). LOVE homemade Pesto.
roxan says
This looks delicious! I just got a food processor last week and can't wait to use it as much as possible. Thanks for the recipe.
totally know what you mean about not being able to have a garden. I live in LA so there isn't much room for a garden in my teeny condo. I've been looking into an Aerogarden though… Maybe i'll get one of those
Angie's Recipes says
Just bought a bottle of pesto…well..I should start trying to grow some herbs…
Cajun Chef Ryan says
Great pesto recipe here, love the use of almonds in place of the typical pine nuts or walnuts. The lemon peel does look like a dove flying over the heavenly pesto!
Bon appetit!
=:~)
Jenn says
I haven't made pesto in such a long time. Mmmm…I need me some pesto.
Carrie says
Sounds like a lovely pesto variation. I'm really liking that flavor combination. It sounds so refreshing!
marla {family fresh cooking} says
You are so right, I love pesto and it does pair well with so many things. Your story about living in NYC brings back many memories. I grew up in NY and lived in the city after I graduated from Syracuse….didn't have the basil plant though 😉 xo
Lynn says
Sounds wonderful! Your NYC windowsill makes me think of my current patio. I'm experimenting with a tomato plant this year, and every new tiny tomato that appears makes me soo happy!
Belinda @zomppa says
The basil-plant-that-could is a wonderful story!
Cookie Sleuth says
How delicious! I haven't grown basil in over a year because I didn't know what to do with all of it! Now I do… So many possibilities!
Debi (Table Talk) says
I can see how this would be great with grilled fish, tossed with pasta, as an appetizer spread, or heck, right off of a spoon! So versatile.
Marie {Make and Takes} says
Yummy! I've made pine nut pesto, but not almond. I'm growing my own basil just for pestos, so I'll have to give this one a try!
Fun to meet you today!
Jen Cheung says
yummmm. this looke delicious. love pesto sauceee!
have a lovely weekend!
jen
Anna says
Oh Dara! I know exactly what you are talking about, I lived for 6 years in Manhattan and keep some herbs was frustrating. Or they would die because of the AC or the heater. But here in sunny California my herbs are growing amazing. I have even zucchini on my balcony. I love the lemony idea. You just improved what is already delicious.
Nithu says
It looks lovely and lemony…
Kerstin says
The lemon and almonds make this so unique – yum!
Mother Rimmy says
This is a perfect pesto recipe for this time of year when basil is coming into season. I really like the lemon you've added, it always adds such fresh flavor!
Jenny says
Looks perfect for summer!! Love it!
Fuji Mama says
Love the combination of flavors in this. I'm a huge fan of basil and can totally understand your excitement over your 20 to 30 leaves on your NYC plant. It is the one plant I've always had to try growing, even when we've lived in Japan. Can't wait to try this!
Maria says
Our basil plants are doing well this summer. I will be making this pesto soon!
Lori Lynn says
Great recipe! Sounds so fresh!
I made a pesto with smoked almonds, it was quite good, unique.
Love your photos, especially the lemon in the center.
LL
Samantha Angela @ Bikini Birthday says
This looks awesome! I have SO much basil in my herb garden, I'll have to try this out.
…or maybe a pistou version
Mark Mc says
Great article. This is the first year I've grown basil on my back porch. I never knew it grew so fast. I have been hunting for a good recipe for when I have a few more leaves. Thanks!
Lynne @ CookandBeMerry says
Your pesto looks so gorgeous and such a good recipe. It seems like any dish can be enhanced with a spoonful of pesto. I like to put it on a mixture of green beans and hacked chicken. Yum.
goldfinc says
great combination-can be use many way…thanks