Tag Archives: Pesto

Basil Lime Pesto

I did promise another basil recipe for you today.  And when I make a promise, I most often deliver.  Probably around 88% of the time.

I’m a busy lady.

You guys lucked out this time–mostly ’cause the basil was wilting, limes were dessicating, and the pesto clock was running out of time.  Fritz isn’t a huge garlic fan, so I decided to leave it out and use lime for that special kick.

The limes may or may not have been leftover from some margaritas I made on Tuesday.  Don’t judge me.

Basil Lime Pesto  Printable Recipe Card

  • 2 C tightly packed basil–it looks like a lot when it’s not packed
  • 1/4 C walnuts
  • 1/4 C Parmesan cheese
  • 1/3 C olive oil
  • 1 t salt
  • juice and zest from 2 limes

One of the best things about pesto is how quick it is.  Combine all the ingredients in a food processor and blend until smooth.  It’s okay to have some nice basil and walnut flecks in there so it looks pretty, too.

It might taste a little salty (you can start with 1/2 t salt and add more as you like), but don’t forget that a little bit of pesto goes a long way on pasta and other dishes–it won’t taste as salty when you are using it.

Either freeze for long-term storage (I use ice-cube trays for single serving sizes, then transfer to a zip-lock), or keep it in the fridge for a few days (maybe a week with all the lime juice?  I’ll let you know).

The other nice thing besides the ease of making pesto is its versatility–use on sandwiches, with pasta, in a tomato salad, on roasted chickpeas, in soups, with eggs…anything, really.  And the lime is a totally nice change from garlic–brighter.  Summery.  Margarita-y (just kidding!).

I’ll probably freeze half of this recipe (it made about 1 1/2-2 cups) and use the rest over the weekend.  Yum–possibly on top of some grilled veggies?  Part of a steak marinade?  So many ideas!

I received an exciting new box in the mail today containing a new lens that we (okay, I) bought!  I had it out for literally only a few minutes, so I obviously still have a lot to learn on it, but here’s what a few shots look like:

It’s a Sigma f1.4 50mm prime lens–you’ll be seeing a lot more from it later this weekend as I take time to play with it.

The Jensens are coming over for s’mores in a few, so get out there and enjoy the night!


Filed under Sauces

Basic Pesto

Since fall is here and therefore it will be winter in a few days, I decided it’s time to start going through the herb garden to save whatever I can.  I have plans to dry the thyme, lavender, sage, and maybe some chives, and on Sunday I made tons of pesto to freeze.  Mom gave me a little hint to freeze the pesto in ice-cube trays for individual serving sized portions for easy defrosting (thanks Mom!)

For all of you out there who either just want pesto (understandably…it’s delicious) or have a lot of basil you don’t want to go to waste, here’s an easy recipe for you to try!

Basic Pesto

  • 1-3 cloves garlic, depending on your preference (I used one)
  • 2 C packed basil
  • 1/2 C extra-virgin olive oil
  • 1/4 C toasted pine nuts
  • 1/4 C grated Parmesan cheese
  • salt and pepper to taste


This is super easy: put all the ingredients into a blender or food processor and blend until smooth.  Done!


Like I said, for easy freezing you can pour the pesto into ice-cube trays and when they are frozen solid, toss them into a freezer bag and use them as you need ’em!  The pesto keeps for about three months in the freezer. I made three batches, so I may have to give a few cubes away to friends and family or we’ll never finish it all!  If you don’t want to risk having your ice-cube trays smell like garlic for the next few years, you can freeze whole batches in sandwich bags and it’ll take up barely any room in your freezer.

While I was picking the basil from the garden, I stumbled across a really disgusting but weirdly awesome infestation of giant caterpillars in my parsley (which I will never, ever, be able to eat again).  I googled them and they are black swallowtail butterfly caterpillars and love to eat parsley and fennel.  While they look gross now, I’m actually willing to share my parsley with the butterflies–some people plant it solely to attract the butterflies.  So here’s a warning: close your eyes if you don’t like bugs!


I’ll take more pictures once I have crowds of butterflies flitting about my yard.  Hopefully they’ll be much more beautiful and a lot less nauseating.

To leave on a more appetizing note, I made some quick boiled beets the other day.  I was in a rush, because normally I’d wrap the beets in foil and roast them for a stronger and sweeter beet flavor, but I only had half an hour so boiling it was.  Regardless, I had to take a picture because my parents grew these beets and they look awesome!  I have some left so I’ll roast them the right way next week and take some more pictures, but you can feast your eyes upon these beauties for now.


Filed under Sauces