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Fresh From The Garden: Lemon Basil Pesto Sauce

By Kris Wetherbee
June/July 2008
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Photo by Smend - StockFood Munich


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This basil pesto sauce with a twist combines classic basil flavor with a touch of lemony sage. For best results when freezing any pesto, omit the cheese and add it later—after the pesto has thawed and is ready to use.

• 1 cup fresh Italian-type basil leaves, lightly packe
• 1 cup fresh ‘Lemon’ basil leaves, lightly packed
• 1/4 cup fresh sage leaves, lightly packed
• 1/3 cup chopped walnuts
• 2 to 3 large garlic cloves, peeled
• 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino cheese
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground pepper, to taste

1. Combine basils, sage, walnuts, garlic and cheese in a food processor and pulse until coarsely chopped.

2. With the machine running, slowly add olive oil and continue to process to a fine paste.

3. Season with salt and pepper and serve immediately.


A frequent contributor to The Herb Companion, Kris Wetherbee gardens, cooks and writes in the hills of western Oregon.

Click here for the original article,  Fresh From the Garden: How to Use Basil .








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