Lemon Pesto

Lemon Pesto

3 cups (packed) fresh basil leaves
3/4 cup fresh grated Parmesan cheese about 2 1/2 ouces.
1/2 cup olive oil
1/2 cup pine nuts
3 tablespoons of fresh lemon juice
2 large garlic cloves
1 teaspoon grated lemon peel

Puree all ingredients in processor. Season to taste with salt & pepper. (Can be made two days ahead. Transfer pesto to a bowl. Place plastic wrap on surface of pesto. Cover & chill). Pesto may be served as a dip with crackers or pita chips. To make a pasta salad: boil 10oz of pasta according to package directions. Drain & run cool water over pasta. Drain. Add chopped zucchini, cucumbers and broccoli. To 1/2 of the pesto, add an additional 1/4 cup of olive oil and 1/4 cup fresh lemon juice. Stir peto mixture into pasta and vegatble mixture. Serve chilled.