I have probably posted 2 or 3 different kinds of pesto on the blog now, but I have yet to post about simple classic Basil Pesto. Basil is pretty much the standard and produces a fresh, bright flavored pesto that is perfect for a summer day. Its light, pretty healthy and tasty, so what’s not to love?
Our AeroGarden basil plants had started getting a little out of control; so Rob basically harvested every decent basil leaf from them to make the pesto. We ended up with a pretty big pile of leaves (which in reality isn’t all that much).
The nice thing was we new the basil was fresh and in great shape. That is one of the problems with basil, it doesn’t last long at all off a living plant. Leaves we have clipped from ours have looked bad in as little as a few hours. I highly recommend growing a basil plant if you want to use it, it grow quickly and can last a while if tended.
We ended up making the pesto for an easy lunch and we just tossed it with some pasta, mozzarella pieces, and toasted pine nuts. It made for an easy, tasty lunch with very little hassle. So, it was perfect for a weekend lunch!
Classic Basil Pesto
- 2 Cups Basil Leaves
- 1 Lemon Zested and Juiced
- 1/4 Cup Parmesan grated
- 1/4 Cup Pine Nut alternative walnuts
- 3 Garlic Cloves
- 1/4-1/2 Cup Olive Oil
- Salt and Pepper to taste
- Combine all of the ingredients, except the oil, in a food processor.
- Pulse a few times to break things up.
- With the food processor on low, drizzle in the olive oil until well chopped and blended. It shouldn’t be overly smooth, a little texture is a good thing.
- Serve over warm pasta or use as a marinade for grilling chicken.