Grab some fragrant fresh basil at the store or farmers market, or pick some from your garden, for this zippy summer recipe.

This simple no-cook sauce is great on pasta or pizza. Try it on fish or chicken, or mix some into mayonnaise for a flavor-packed sandwich spread.

If you have leftover pesto, freeze it in an ice cube tray for future use.

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Lemon-Basil Pesto:

1 cup packed fresh basil leaves

2 Tbs. grated parmesan cheese

1 Tbs. chopped raw walnuts

1 large clove of garlic, chopped

1 1/2 tsp. lemon juice

1 tsp. grated lemon zest

1/4 cup extra virgin olive oil

1/8 tsp. kosher salt

1/8 tsp. crushed red pepper flakes

In food processor combine basil, cheese, walnuts, garlic, juice and zest. Pulse until finely chopped; using a spatula, scrape down the sides of the bowl.

With the machine running, pour in olive oil; process until smooth. Stop the machine and scrape down the sides again.

Add salt and pepper flakes; pulse to combine.

More on NJ Flavor: 

Cool Drinks to Crave on Hot Summer Days

6 Tasty Ideas for Your Next Backyard Party

New Jersey Date Night: Burgers, Shakes and Romance

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