Lemon Pesto
A bright and zesty twist on traditional pesto, perfect for pasta, sandwiches, or as a dipping sauce.
Equipment
- 1 Food Processor
Ingredients
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.