Lemon Basil Pesto

2 cups fresh basil
2 cloves of garlic, chopped or minced
1/2 cup olive oil
1/4 cup pine nuts
1/4 cup pecans
2 Tbsp lemon juice
1 Tbsp lemon zest (optional)
~2 Tbsp freshly grated Parmesan cheese
1/2 tsp salt

1. Pour all ingredients except nuts into food processor and mix thoroughly.

2. Add nuts and process until just uniformly crushed into small pieces, being careful not to over process, as result should be slightly chunky, not smooth. Set aside until ready to serve; refrigerates well.

Makes enough for six to eight servings.

Shown here with oven-baked lemon and thyme tofu and raw zucchini pasta.


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