This Lemon Basil Pesto has a brightness about it that is complemented with the fragrance of sweet lemon.
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.
This pesto pairs well with a Rosé, white Rioja, Sauvignon Blanc, Pinot Gris and Riesling.
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.
