Name: Lemon Pesto
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups Fresh basil leaves (packed); 0.25 cup Pine nuts (toasted); 2 cloves Garlic (minced); 0.5 cup Parmesan cheese (grated); 0.25 cup Extra virgin olive oil; 2 tablespoons Lemon juice (fresh); 1 teaspoon Lemon zest; 0 Salt and pepper (to taste)

Jump to Recipe Print Recipe

Lemon Pesto

A bright and zesty twist on traditional pesto, perfect for pasta, sandwiches, or as a dipping sauce.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Sauce

Servings 4 servings

Calories 150 kcal

Equipment

1 Food Processor

Ingredients

2 cups Fresh basil leaves packed
0.25 cup Pine nuts toasted
2 cloves Garlic minced
0.5 cup Parmesan cheese grated
0.25 cup Extra virgin olive oil
2 tablespoons Lemon juice fresh
1 teaspoon Lemon zest
Salt and pepper to taste

Instructions

Gather all ingredients.
In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan cheese, lemon juice, and lemon zest.
2 cups Fresh basil leaves, 0.25 cup Pine nuts, 2 cloves Garlic, 0.5 cup Parmesan cheese, 2 tablespoons Lemon juice, 1 teaspoon Lemon zest
Pulse until the mixture is coarsely chopped.
With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
0.25 cup Extra virgin olive oil
Season with salt and pepper to taste.
Salt and pepper
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Notes

For a vegan version, substitute the Parmesan cheese with nutritional yeast.