Lemon Pesto 

             This recipe will help your pesto stand out from the
             crowd. It works over pasta or as a spread for
             focaccia before baking.

             Makes about 1 cup

             1/4 cup blanched whole almonds or pine nuts
             1 tablespoon freshly grated lemon zest
             2 large cloves garlic, cut into pieces
             3 cups torn fresh basil leaves
             1/2 cup fruity olive oil
             1/3 cup grated Parmesan cheese, plus additional to
             serve on top of pasta
             1 tablespoon fresh lemon juice
             Salt and freshly ground pepper to taste

             1. Finely grind the almonds or pine nuts in a
             blender or small food processor.

             2. Add the lemon zest and garlic. Blend well. Add
             basil leaves. Leave the motor running and slowly
             pour oil into the nut mixture until well combined. 

             3. Add Parmesan cheese and lemon juice. Blend.
             Check seasoning. Add salt and pepper.

             From The Lemon Lovers Cookbook by Peg Bailey            (Longstreet Press)