Lemon Basil Pesto

This is a bright pesto with the fragrance of sweet lemon.

Lemon-Basil-Pesto

Lemon basil is also known as Thai lemon basil or Lao basil and is used in many Thai, Lao, Indonesian and Middle Eastern Cuisines.

 I love basil in all of its varieties, shapes and sizes.  There is sweet basil, lemon, Genovese, purple ruffles, cinnamon, licorice, holy, clove, Greek bush and African blue basil to name a few.

Lemon-Basil-Pecorino-Pesto This pesto pairs well with a Rosé, white Rioja, Sauvignon Blanc, Pinot Gris and Riesling.

Lemon-Basil-Pesto-with-Pecorino- Recipe: Approx. 3 1/2 Cups

  • 2 Cups Lemon Basil
  • 1 Cup Raw Walnuts
  • 1 Cup Pecorino Ramano – finely shredded
  • 1/2 Cup Extra Virgin Olive Oil
  • 2 – 3 Cloves Garlic
  • 1 Teaspoon Lemon Juice – fresh squeezed
  • 1/4 Teaspoon Sea Salt

Instructions:

Shred cheese and pick leaves off the basil stems, measure and add to a food processor or blender along with walnuts, olive oil, garlic, lemon juice and salt.

Puree until desired texture.

Health benefits:

Fresh Basil has anti-aging, anti-inflammatory and anti-bacterial properties.  The herb contains exceptionally high levels of beta-carotene and vitamin A and is rich in zea-xanthin an anti-oxidant 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 you water or tea.

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