Could you get me some basil, please? Antoine came back from the market with not just a few leaves but two huge plants of my favourite herb. There was only one thing for it; while it was so fragrant and fresh, I needed something that was quick to make: PESTO and pronto!
Only one problem: as I was finishing up stocks in the fridge before going on holiday, I had run out of fresh parmesan (and also the traditional pecorino) cheese. So, the cheese was simply replaced with more toasted nuts and the juice of a lime. Hey pesto, this could be adapted to add to all sorts of sauces at the last minute. It’s a great flavour enhancer to add to all kinds of dishes – even Thai rice noodles. Adapt it to your own taste, using cashews or walnuts instead of pine nuts; add a red or green chili for some heat; use coriander instead of basil…
What’s more, the sauce freezes well. As it’s oily, it won’t be a complete solid mass when frozen so you can use the amount needed without having to defrost a whole jar.
Hey pesto!
Basil and Lime Pesto
For 2 jam jars
Preparation Time: 10 minutes
2 basil plants, leaves only
2 garlic cloves, peeled and inside core removed
60g toasted pine nuts (or cashew)
1 untreated lime, zest and juice
140ml olive oil
seasoning
Throw all the ingredients in a blender, adding the olive oil gradually while mixing. Season to taste with sea salt and freshly ground pepper.
"Mad about Macarons! Make Macarons like the French"
Looks Gorge…but if you don’t have a basil plant what then? they sell it in little bunches over here..
many bunches required I guess?
Love the lime addition
And I KNOW I can use up some Almond meal on this baby!!
merci carolg
They also sell them in bunches here just like yours. Just do the same although the almond meal, I would strongly suggest using whole nuts previously toasted and grinding them down with the basil. It’s so much more tasty.
What a beautiful green – it seems like matcha green that I like. I’ve never made pesto before but it always sounds fun making it (and I bet it tastes wonderful as well).
It’s soooo greeeeen. Looks delicious.
really cool photo!
LL
SO glad to have you back! And I use extra nuts all the time in my pesto (especially when I am making a vegan pesto for friends!) HUGS!
I have some fresh basil in the garden I’m going to have to try this with. The addition of lime must add a wonderful summertime feel to it.
Gosh, Jill-I didn’t realize you also have an alternate recipe index. My lord!!! such fabulous tips, and amazing recipes. Love the croquettes…a must try! I remember in the seventies, they were referred to a “cone shape” thingies…LOL they looked like space creatures! If you didn’t form it into a cone shape, it was not a croquette…so silly!
Love the herb-panko crust topping for the fish. I’m bookmarking the entire page, to copy and print out for future info!…Thank you for sharing:DDD
Also, I will ad this site as well to my blogroll, and upload your book to my blog, as well.
Hugs,
Thanks ever so much, Elisabeth. I know it’s just a macaron site but I want to share other stuff as well. Glad you enjoy it!
Hi Jill, Welcome back! Missed your posts. Great photos and love your ‘hey pesto’ humour!
That sounds perfect. It’s such a light and refreshing version of pesto by adding lime and subtracting cheese. Nice job. I love it.
I really like how the lime lighten and brightens it up. I’ve got tons of basil I need to use soon. Thanks!
Oh wow Jill, this basil lime pesto sounds incredible!! Basil is definitely one of my favorite herbs and this would be perfect with some pasta!