Lemon Basil Pesto
Homemade pesto is so easy to make and goes with so many things. This recipe is a classic basil pesto with a lemon twist. The lemon adds a little zing and enhances all of the other flavors in the pesto.
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Servings: 4 servings
Ingredients
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- Juice and zest of 1/2 of a small lemon
- 1/4 teaspoon kosher salt
- 1/4 cup olive oil
Instructions
- Place the basil, garlic, cheese, pine nuts, lemon juice and zest, and salt in a food processor fitted with a chopping blade. Pulse a few times until the ingredients create a paste, scraping down the sides of the bowl if needed.
- Slowly pour the olive oil into the mixture while the food processor is running. If needed, stop to scrape the sides to ensure everything is incorporated. Give the pesto a taste and adjust the salt if needed. Depending on how thick or thin you want your pesto, you may need to adjust the amount of olive oil.
Notes
Pesto will keep in the refrigerator for five to seven days, although it may darken in color as it sits.
You can double or triple this recipe and freeze the extra pesto for up to three months. This is a great way to save summer-fresh basil pesto. I like to freeze it in an ice cube tray with a layer of olive oil on top of each cube. Once frozen, adding the cubes to sauces and soup is easy.
Nutrition Estimate
Calories: 212kcal | Carbohydrates: 3.3g | Protein: 3.4g | Fat: 21.4g | Saturated Fat: 3.7g | Polyunsaturated Fat: 16.9g | Cholesterol: 3.6mg | Sodium: 238.6mg | Fiber: 1.3g | Sugar: 0.2g
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