Mimsy Were the Borogoves

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Jerry Stratton, May 9, 2004

This zesty, lemony pesto is easy to make, and very versatile.


Servings: 4
Preparation Time: 15 minutes


  • 4 cloves garlic, chopped
  • 1/2 cup pine nuts
  • juice of 1 lemon
  • one cup fresh basil, lightly packed
  • olive oil, salt to taste


  1. In a food processor, blend the garlic, half of the pine nuts and the lemon juice until coarse.
  2. Add the basil and blend well, adding enough olive oil to make it blend.
  3. Add the remaining pine nuts, and chop enough to retain some nutty consistency.
  4. Add salt to taste.

This works well on pasta, along with artichoke hearts, and with corn. It is also good on sandwiches with meats or cheese.

A great pesto salad is to mix one batch of this pesto, one can of good corn, one can of artichoke hearts, one chopped tomato, and some grated romano or parmesan cheese (to taste, but about a half a cup).

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