Basil & Lime Pesto: Quick and Saucy
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.
Jill Colonna 
Jill Colonna
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! 🙂