Ok so this is how good it was: We had a friend over for dinner and after he left I gave him a portion of food to go. My 4yr old cried because he didn't want me to give the lamb away haha. He ate until his belly hurt.
Haven't made this in a long time so I'm making this tonight myself. This has been marinading all day in lemon/vermouth/mustard with herbs. Now it's been wrapped and tucked into the oven for a few hours.
@panini the method you describe by chopping everything finely sounds like a gremolata to me.
What I do know about Italy is there is no one right way to do things. Go from house to house and you'll hear a different story every time.
How can all the Italians with all their different methods be right yet what an American does is instantly wrong?
Use less oil. The pesto will have a more dry consistency but that's ok. To help balance it out also use less pine nuts.
Sorry, I would not use any other liquids with basil pesto. There's nothing technically wrong with it but pesto is pesto is pesto. It's a paste, not a liquid. If I'm stirring it into a pasta I may stir in cream as well, but not directly into the pesto.