Lime Basil Pesto

This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Grate It.

Lime basil pesto is much more of a dinner theme than a recipe in our home.  It’s an easy recipe to make with kids and the only thing that trumps the aromas that hit your nose is the vibrancy of the green that you see.

When we make this pesto it anchors several recipes that will be enjoyed in succession: pasta, pizza, and chicken paninis.  We typically create a double batch and freeze whatever is left.  That’s not usually much but enough to insert into a future dish.

Lime Basil Pesto

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Lime basil elevates this recipe beyond just ordinary pesto. Lime basil pesto will taste familiar and yet surprisingly different at the same time. Pair this pesto with pasta, add it to a panini or pizza, or just dip crackers into it. You won't be disappointed.

• CourseCondiment
• CuisineTeaching Kitchen Recipes

Servings	Prep Time
2 Cups	15-20 minutes

Servings Prep Time 2 Cups 15-20 minutes

Lime Basil Pesto Print Recipe Lime basil elevates this recipe beyond just ordinary pesto. Lime basil pesto will taste familiar and yet surprisingly different at the same time. Pair this pesto with pasta, add it to a panini or pizza, or just dip crackers into it. You won't be disappointed. CourseCondiment CuisineTeaching Kitchen Recipes Servings Prep Time 2 Cups 15-20 minutes Servings Prep Time 2 Cups 15-20 minutes

Ingredients

• 2 big handfuls Lime basil leaves
• 2/3 cup olive oil
• 1/2 cup Pine nuts
• 1 1/4 cups Parmesan cheese grated
• 2-3 cloves Fresh garlic pressed
• 1 Lime freshly pressed
• 1 pinch sea salt to taste

Servings: Cups

Instructions

1. Place the pine nuts, pressed garlic, and the juice of the lime in the food processor or blender and pulse until you achieve a smooth paste.

   
2. Grate the Parmesan cheese with a box grater or hand grater.

   
3. Add the basil leaves and Parmesan cheese and pulse while adding the olive oil in a small consistent stream. Process until you achieve a smooth pesto. Salt to taste and use immediately or freeze.

   

Recipe Notes

Use the pesto that you need immediately and then refrigerate the remainder for use the following day.  You can also freeze the remaining pesto in a reusable container or ice cube tray.  Just pop the frozen cubes into a bag for easy access when you need them!

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Basil was one of the first plant varieties I selected when planning the first planting in our flagship Edible Learning Lab in Buffalo, WY.  Basil is easy to grow in hydroponics or soil, it responds well to pruning for maximum yield, and it comes in a variety of flavors.  Lime basil was new to me so I had low expectations.  But this variety is prolific, especially in hydroponic towers.  It grows like a weed which is perfect for making pesto.

You can certainly substitute traditional basil or any other special basil variety that you like.  This recipe is versatile and you should make it your own.  Once you have a fresh batch of lime basil pesto completed, use it to prepare the following recipes:

• Lime Basil Pesto Pasta
• Chicken Pesto Panini
• Pesto Bruschetta