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 ½ 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 ½ 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 ½ cup finely grated Parmesan cheese, ½ teaspoon kosher salt, and 1 teaspoon freshly ground black pepper, and pulse until combined.
With the motor running, slowly pour in ½ cup extra-virgin olive oil and run until combined. Store in an airtight container until ready to use.
Lemon & Almond Basil Pesto
3 cups fresh Italian basil
1 cup fresh lemon basil (or an additional cup of Italian basil, plus additional ½ teaspoon grated lemon rind)
½ cup toasted almond sliver
1 clove garlic, minced
1 teaspoon finely grated lemon rind
½ cup finely grated Parmesan cheese
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ 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 ¼ cup pesto.
roxan
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
My Kitchen in the Rockies
My two plants won't give that many leaves. Can't wait for our market to open (finally). LOVE homemade Pesto.
Kalyn
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.
Diane
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.
penny aka jeroxie
Pesto is a must have in my kitchen. Always freeze a large batch for winter
Lydia (The Perfect Pantry)
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.
pegasuslegend
sounds delicious I just made pesto, never thought of the combining the lemon and basil together this had to fabulous on pasta~
bellini valli
There is no doubt in my mind that pesto is on my list of favourite things. Love the addition of almonds.
OohLookBel
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 🙂
Lora
This looks deeelish. Love the flavors.