- 2 cups (about ¼ pound) tightly packed fresh basil leaves
- ⅓ cup fresh lemon juice
- zest of 1 lemon
- 2 tablespoons honey
- 2 cloves garlic
- 2 teaspoons Dijon mustard
- ¾ cup extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Place all ingredients in food processor except olive oil. Pulse until it resembles pesto. Slowly incorporate the olive oil. Taste and season if necessary.
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- watermelon, cantaloupe, honeydew, arugula & marcona almonds
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- strawberry, mango, blueberry, marcona almonds, feta cheese, mixed greens; grilled shrimp would be a great addition to this salad