Lemon Pesto
Lemon pesto is a delicious and tangy sauce made from aromatic basil leaves, pine nuts, savory Parmesan cheese, olive oil, and an abundance of freshly squizzed lemon juice with some zest.
Equipment
- 1 Measuring Cup
- 1 large bowl
- 1 cheese grater or zester
- 1 food processor or blender
Ingredients
- 3 cups fresh basil leaves, loosely packed
- ⅓ cup pine nuts
- ½ cup freshly grated Parmesan cheese
- 2 garlic cloves
- 1 whole lemon
- ⅛ teaspoon salt and black pepper, or to taste
Instructions
- Rinse and dry basil leaves. Peel and chop the garlic cloves finely.
- Toast pine nuts in a frying pan over medium heat for about 3-5 minutes or until slightly browned. Let them cool down.
- Add basil 3 cups basil leaves and toasted pine nuts to the food processor. Pulse basil and pine nuts for 30-60 seconds or until they are finely chopped.
- Add diced garlic cloves, ½ cup grated Parmesan cheese, the juice of one lemon, and the zest from half of the lemon. Zest is optional but it adds more lemony flavor. Pulse again for about 30 seconds, scraping the sides of a food processor if needed until the peso is finely processed,and all ingredients combined.
- Keep the food processor running on the slowest setting and start pouring the olive oil. You can also do it manually, by transferring the pesto into the bowl and pouring the oil slowly while stirring it continuously.
Notes
- Serve lemon pesto with your favorite pasta. spread it on bread or use it as marinade for sea food and chicken,
- Double the recipe and freeze some pesto for later.
- Use more or less lemon juice, depending on your preference.
- Store home made pesto in a air-tight jar for up to 5 days in the fridge.
- The nutrition facts are for information purposes only
Nutrition
Calories: 250kcalCarbohydrates: 2.3gProtein: 4.5gFat: 25.5gSodium: 176.6mgFiber: 0.5gSugar: 0.6g
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