this pesto recipe will go down in my book as the BEST PESTO EVER.

it’s just what a like: lots of tangy lemon, gorgeous yellowy color, and fresh flavor.

i started with a recipe from the “under the tuscan sun” cookbook, and of course, embellished a bit…

LEMON PESTO

juice and zest of two lemons

some kind of nuts: today i used pistachios.  almonds, cashews, pine nuts, hazelnuts, whatever you have.  they’re even better if you toast them!

five or six cloves of garlic

S&P

a pinch of crushed red pepper

a squirt of honey or agave nectar

a cup of herbs: as many basil leaves as you can afford, and if you don’t have a basil plant giving forth loads of basil, add italian parsley, dill, cilantro, or whatever.  i had 1/2 cup of basil, and used parsley for the rest.

pulse in food processor and stream in olive oil until desired consistency.

fold in grated parm.

tonight, i am mixing this lemon pesto with zucchini, black olives, sun-dried tomatoes, and quinoa pasta.  taking it to our friends’ house and i think it’ll be a real hit!