LEMON PESTO
2 cups chopped basil ( I have done this with arugula too)
juice and zest of 1 large lemon
3 cloves of garlic
3 0z Parmesan cheese
4 Tbsp olive oil
Coarsely ground pepper to taste
Blend all in blender or food processor
This amount is for 1 lb of pasta
You can also double the recipe and freeze little portions that are right for a smaller amount.
To freeze just cover the top of the pesto in the container with olive oil.
yummy ... thanks! i want to try with the argula, too!
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