Laura's lemon pesto

I've been wanting to try adding lemon to pesto sauce for the last couple weeks--and since our basil plants have grown so big I decided to give it a shot. I didn't measure everything as I was adding it to the blender (sorry) so some of these amounts are approximate.

Ingredients:
Olive oil
1-2 cups fresh basil leaves
2 cloves garlic, minced
1 lemon
1/4 - 1/2 cup pine nuts
Salt and pepper

Tear up basil leaves into smaller pieces before putting in the blender or food processor. Add a few tablespoons of olive oil and the garlic; blend. Add the zest of the lemon to the mixture. Squeeze the juice of one half of the lemon into the mixture (cut side facing up; that way, the seeds won't fall into the pesto). Add salt and pepper to taste. Add more olive oil as needed for consistency (I think I ended up using about 1/4 cup. Mine was a thicker pesto--and did not make as much--but if you wanted to stretch the recipe or get a thinner consistency you could add more olive oil and some water.). Remove from blender and add pine nuts.

When I made this it only amounted to about a cup of pesto; we spread it over chicken. Enjoy! :)

~Laura