Mother Earth Living

Fresh From The Garden: Lemon Basil Pesto Sauce

<p>This basil pesto sauce with a twist combines classic basil flavor with a touch of lemony sage.<em>
</em>For best results when freezing any pesto, omit the cheese and add it later–after the pesto has thawed and is ready to use.</p>
<p>• 1 cup fresh Italian-type basil leaves, lightly packe<br />
• 1 cup fresh ‘Lemon’ basil leaves, lightly packed<br />
• 1/4 cup fresh sage leaves, lightly packed<br />
• 1/3 cup chopped walnuts<br />
• 2 to 3 large garlic cloves, peeled<br />
• 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino cheese<br />
• 1/2 cup extra-virgin olive oil<br />
• Salt and freshly ground pepper, to taste</p>
<p>1. Combine basils, sage, walnuts, garlic and cheese in a food processor and pulse until coarsely chopped.</p>
<p>2. With the machine running, slowly add olive oil and continue to process to a fine paste.</p>
<p>3. Season with salt and pepper and serve immediately.</p>
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<em>A frequent contributor to The Herb Companion, Kris Wetherbee gardens, cooks and writes in the hills of western Oregon.</em>
<p>Click here for the original article, <a href=””>
<strong>Fresh From the Garden: How to Use Basil</strong>

  • Published on May 2, 2008
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