It does have Lemon Basil in it, however, which really has a lemony basil smell.
I have lots of herbs in my garden and they have grown very well this Summer. I was quite successful with Basil unlike last season. I have Sweet, Greek, Thai, Purple and Lemon Basil. The last one is my favourite for making pesto.
1 bunch Lemon Basil
1 clove garlic
2 tbsp pine nuts
2/3 cup freshly grated Parmezan
2-3 tbsp extra virgin olive oil
Wash the basil carefully and allow to drain. Chop in a food processor, together with the garlic, pine nuts, and a pinch of coarse salt. Gradually add the grated cheese and work into an even paste.
Finally, slowly mix in the olive oil, until a creamy consistency is achieved.
Come back in a few days and you'll see what I use the lemon pesto with :)
Variations for wellbeingDairy intolerance: choose real Parmesan matured for 1-2 years.
Gluten intolerance: enjoy as is.
Paleo: enjoy as is.