This Meyer Lemon Basil Pesto is bursting with flavor. It is refreshing from lemon zestiness, salty from the Asiago and a bit floral from the basil.
You might think I am strange, but I am not a huge fan of classic basil pesto. Basically, I overdid it, which is something I tend to do. I thought I would give basil pesto another chance by changing it up. I added Asiago instead of parmesan, some walnuts along with pine nuts and for the final twist, some refreshing Meyer lemon. I am loving this combination so much, you must give it a try. It’s great to keep on hand for a snack. It’s also delicious toss with some pasta and it makes the perfect appetizer to bring to a party or potluck. Just toast up some crostini to go along with it.
This pesto pairs perfectly with a crisp Sauvignon Blanc from Marlborough New Zealand.
Meyer Lemon Basil Pesto Recipe:
Approx. 1 1/2 Cups
- 1 Meyer Lemon – segmented
- 2 Cups Fresh Basil
- 1/2 Cup Aged Asiago Cheese – finely shredded
- 1/4 Cup Extra Virgin Olive Oil
- 1/2 Cup Raw Walnuts
- 1/4 Cup Pine Nuts
- 1 Clove Garlic
- 1/4 Teaspoon Sea Salt
Garnish
- Meyer Lemon Zest
- Pine Nuts
Instructions:
Scoop out the insides of the lemon and discard the seeds, measure and add everything to a food processor or blender and puree to desired texture.
Health benefits:
Fresh Basil has anti-aging, anti-inflammatory and antibacterial properties. The herb contains exceptionally high levels of beta-carotene and vitamin A and is rich in zeaxanthin an antioxidant that helps protect age-related macular disease. It has a good amount of Iron and also helps to detoxify the liver. It contains phytochemicals that may lower cortisol, a hormone secreted when you’re stressed that causes weight gain, so add some fresh basil to your water or tea.
