Prepare all ingredients gently, placing in them in this order in the blender:
¼ cup olive oil
2 - 3 tablespoons fresh squeezed lemon juice
3 – 4 garlic cloves, minced
¼ teaspoon sea salt
Grinding of fresh pepper
¼ cup roasted pine nuts
¼ cup chopped fresh parsley
1 cup chopped fresh basil leaves
Chop your last Green Zebra tomato of the season into small cubes.
Roast additional pine nuts (optional).
Toast Ocimum Basilicum with some Pinot Noir.
Blend until smooth. Thin with hot noodle water if too thick. Cook your noodles. Sprinkle the batch of cooked pasta with the bits of Green Zebra, add the Pesto, and toss. Sprinkle with additional roasted pine nuts if you desire.