I love pesto . . . Will does not . . . That is until I made my fresh, citrusy Lemon-Lime Pesto! Now I have a new convert!
My garden is filled with numerous basil plants . . . All of them are "volunteers" (that means last year's plants dropped seeds and they grew new plants! Basil is a real heat loving herb, making it a perfect plant to grow during our beastly hot Arizona summers! If you want to start an herb garden, basil is a very easy plant to grow. Just remember, it loves heat, lots of sunshine and water.My basil bouquet is very aromatic and beautiful!
I like to let my basil plants go into flower because our honey bees, aka Our Little Pollinators, love basil, but so do I . . . Especially in spaghetti sauces, lasagna, baked ziti, and homemade pesto sauce!
If you are not a huge fan of pesto, I encourage you to try this recipe! Adding lemon and lime softens the flavors, making it a perfect accompaniment for fish and seafood. As an added bonus, you'll reap all the health benefits of this vitamin, mineral, and flavonoid rich, anti inflammatory, antibacterial, heart healthy herb!
Julie's Tip: Raw garlic has a very strong, flavor. To sweeten your garlic, and remove that "hot" taste, roast it first in the oven. Place garlic cloves on a square of aluminum foil; drizzle with olive oil. Seal foil; bake at 350F until you begin to smell the garlic. It will take about 10-15 minutes. Squeeze out the softened, roasted garlic and use in pesto sauce. I also like to roast my garlic when I'm making homemade Ranch Dressing.
LEMON LIME PESTO - makes 4 servings -
3 cups of washed and packed basil leaves.
1 lemon ~ grated peel and juice
2 Mexican or Key Limes ~ grated peel and juice
1 clove garlic, chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper or 20 grinds
1/2 cup lightly toasted pine nuts or walnuts
1/2 cup extra virgin olive oil
1 cup finely grated Parmesan cheese
- To food processor with chopping blade: Add basil, lemon peel and juice, lime peel and juice, garlic, salt, pepper, and nuts.
- Process basil mixture until finely chopped; scrap down the sides of food processor with spatula.
- Slowly drizzle olive oil to make creamy, smooth pesto.
- Stir in Parmesan.
1 pound long-strand pasta, of choice (spaghetti, linguine), I used Japanese style, organic, whole wheat, Udon noodles.
- Heat to boiling: 1 large pot of well salted water.
- When water is boiling add pasta and stir to separate individual strands.
- Boil for 8-9 minutes or until al dente; reserve 1/2 cup of hot pasta water (to mix with pesto sauce).
SALMON - serves 4 @ 6 oz. per serving
1 tablespoon olive oil
1 tablespoon butter
sea salt and pepper
- To frying pan: add butter and oil; heat to medium-high.
- Season fish with salt and pepper.
- Fry fish for 3 minutes on each side.
LEMON LIME PESTO with SALMON
- Drain pasta, reserving 1/2 cup of pasta liquid.
- Add 1/2 cup of pasta water and pesto to pasta and toss to mix well and coat pasta.
- Top LEMON LIME PESTO PASTA with Fish and serve!
I made a full batch of pesto, but only a half batch of pasta and salmon. That means I have 2 containers tucked away in my freezer with my lemon-lime pesto! I can't wait to try it brushed over grilled shrimp, and of course, I've gotta try it on homemade pizza . . . Over at Julie's!!!