Zesty pesto

The weather finally broke late this afternoon.

When I went grocery shopping at noon, the thermometer in the car read 101 degrees. About 4 p.m., 10 drops of rain fell on the deck while a front rolled through, so I quick picked some basil and mint, preparing for nature’s fury. It never came, but the temperature dropped 20 degrees, and I made pesto for the turkey-and-Swiss sandwiches we had for supper.

It’s an oldie I’ve shared in this space before, but it’s good enough to share again. The mint and the lemon keep the pesto bright and green. Enjoy — the pesto and the weather.

Basil-Mint Pesto


  • 2 cups basil leaves, stems removed
  • 2 cups mint leaves, stems removed
  • ½ lemon, juice and zest
  • ¼ cup pine nuts or almonds
  • 3-5 cloves of garlic
  • 2 tablespoons extra virgin olive oil or more if needed
  • ½ cup grated Parmesan cheese


  1. Roast garlic if you’d like, and toast the pine nuts (10 minutes in a 350-degree oven).
  2. Using a food processor, finely chop the basil, mint and garlic. Add lemon juice, lemon zest, Parmesan cheese and pine nuts or almonds and pulse into a course paste. With the machine on, slowly add the olive oil until incorporated. Season with salt and pepper.

Makes a rounded cup.


2 responses to “Zesty pesto

  1. Cold sandwiches for supper – my your tastes have changed. 🙂

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