This basil pesto has shallots in place of the garlic because a family member is allergic to garlic. There is lemon rind and lemon juice added for an extra punch because the garlic is missing.
This pairs well with tomatoes and other fresh vegetable as well as pork, steak, and fish.
2 cups packed fresh basil leaves
2 shallot cloves
¼ pine nuts
½ cups olive oil
1 teaspoon lemon rind
1 Tablespoon lemon juice
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
Combine basil, shallots, and pine nuts and pulse in the food processor until coarsely chopped. Add olive oil, lemon rind, and lemon juice and process until ingredients are incorporated and smooth. Season with the salt and pepper and add more if desired to your taste.
Use pesto immediately or it can be refrigerated for a few days.