Description
This vibrant Lemon Pesto recipe combines fresh basil, tangy lemon zest and juice, and nutty Parmesan to create a bright, flavorful sauce perfect for pasta, sandwiches, or as a dip. Made in minutes with a food processor, it’s an easy way to elevate any dish with fresh herb goodness and a citrusy twist.
Ingredients
Scale
Ingredients
- 2 cups fresh basil leaves, packed
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic, peeled
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/2 cup olive oil
- salt and pepper to taste
Instructions
- Combine Ingredients: In a food processor, add the basil leaves, grated Parmesan cheese, pine nuts, peeled garlic cloves, lemon zest, and fresh lemon juice. Pulse these ingredients several times until they are coarsely blended.
- Blend with Olive Oil: While the food processor is running, slowly drizzle in the olive oil. Continue processing until the mixture reaches a smooth and spreadable consistency. Pause as needed to scrape down the sides of the bowl to ensure even blending.
- Season and Serve: Taste the pesto, then season with salt and pepper according to your preference. Use the pesto immediately as a sauce or dip, or transfer it to an airtight container and refrigerate for up to one week.
Notes
- For a thinner pesto ideal for drizzling over dishes, add extra olive oil or a splash of water while blending.
- Lemon pesto freezes well. Portion it into ice cube trays for convenient single-use servings.
