Lemon Basil Pesto

Pesto is a fantastic sauce to have at your disposal — it’s great on pasta, pizza, bruschetta, sandwiches . . . versatile and delicious, I can’t get enough of the stuff. I like to add a generous amount of lemon juice to my pesto, as it really brightens up the flavors, and cuts the richness of the cheese, nuts, and olive oil.

If you’re dubious about your ability to finish a pint of pesto before it goes bad, just line a baking sheet with plastic wrap, spoon tablespoonfuls onto it, then freeze the sheet-full of pesto scoops. Once they are frozen solid, remove from plastic wrap and store in a freezer bag. You can stir a spoonful or two into hot pasta whenever you want, and it keeps for months this way.

Today’s snack-time focaccia bites featured my pesto, along with brie cheese, tree oyster mushrooms sauteed in olive oil, and the best loaf of focaccia around — Acme Bread Company’s green onion slab. Just cut the focaccia into one or two-inch squares, spread on some brie and pesto, and top with mushrooms. Slide under the broiler for a minute, garnish with green onion or chives, and you’ve got one of the easiest appetizers around.

Lemon Basil Pesto

1 bunch basil, stems removed
4 ounces parmesan cheese, grated
1 large clove garlic, chopped
1/2 C. toasted pine nuts
juice of 1 large lemon
1/2 tsp. ground black pepper
1 tsp. kosher salt
1/2 C. olive oil

1. Combine all the ingredients in a food processor, blending until all ingredients are incorporated. You may have to use a spatula to scoot the ingredients down the sides of the food processor bowl.