I am seriously in love with this pesto. Yesterday, I ransacked my few basil plants and the mache bed to make another batch. This time I added the juice of a 1/2 lemon; it adds to the taste and the pesto does not get brown. I also added some Trader Joes’ sheep milk feta – not much but it also makes the pesto rich in flavor. Today for lunch I cooked up a batch of ratatouille, well, a very basic version with summer squash, haricot vert and garlic scapes and a few chickpeas and added a heap of pesto. Great!