Ingredients:
1 lemon (zest and juice)
1/2 cup basil (packed)
1 clove garlic
2 tablespoons pine nuts (toasted)
1/4 cup parmigiano reggiano (grated)
3 tablespoons olive oil
salt and pepper to taste
1 lemon (zest and juice)
1/2 cup basil (packed)
1 clove garlic
2 tablespoons pine nuts (toasted)
1/4 cup parmigiano reggiano (grated)
3 tablespoons olive oil
salt and pepper to taste
Directions:
Place everything into a food processor and blend.
I served this with pan seared chicken, broccoli and bow-tie pasta (farfelle). It turned out so delicious! The lemon lightens it up and gives it a nice spring flavor. I'm going to try this with asparagus in the next few weeks when they are in season. I got the pesto recipe here.
