everyone that grows basil has a pesto recipe. i make the 'regular' one but here is one with less calories and it is great with fish. one of my favorite summer and fall meals is lemon pesto and sliced tomatoes. i always make enough so that there is some for the freezer. in the winter, it is 'green gold', an expression i learned from my dear friend nick
lemon pesto (1 cup per 1 pound of pasta)
3 cups basil leaves, packed down
6-8 cloves of fresh garlic (no substitutions on the garlic )
1/3 cup olive oil
1/2 cup fresh lemon juice
1 cup parmesan cheese
3/4 cups toasted pine nuts, see note below
if you have a food processor, drop the garlic in as the processor is running. if not, you will have to put it through a garlic press or mince it fine.
place all the ingredients in the food processor or blender and pulverize!! thank goodness for our modern kitchen tools.
toasting pine nuts is an option. i do it in my cast iron skillet but they can be done in a toaster oven, oven, ect. i think that toasting them brings out more flavor. watch them closely as they burn if you turn away. this i know ;(
cook the pasta and just before it is done, take 1/2 cup of the boiling pasta water and pour it in your serving bowl . mix with the pesto. stir and add the pasta and mix. serve a little extra cheese and pine nuts on the side. enjoy!