LEMON PESTO WITH BASIL

THE BEST

for chicken, pasta, & more!

YOU'LL LOVE THIS RECIPE BECAUSE IT'S...

- simple - quick to make - easy to customize - has just a few ingredients - great on everything!

INGREDIENTS YOU'LL NEED

- fresh basil - pine nuts or almonds - garlic - lemons - parmesan - olive oil - salt & pepper

01 PINE NUTS

1. Heat a pan over medium. 2. Add the pine nuts & toast until golden-brown. Cool completely. Tip: To make pesto without pine nuts, use almonds, walnuts, pepitas, or sunflower seeds!

02 BASIL

1. Place the basil in a food processor. 2. Pulse the basil a few times to break up the leaves. 3. Scrape down the sides of the bowl & repeat.

03 ADD-INS

1. Add the garlic, lemon zest, lemon juice, & Parmesan. 2. Season with salt and pepper to taste. 3. Pulse a few times until everything is minced.

04 OLIVE OIL

1. Turn on the food processor. 2. Slowly drizzle the olive oil into the basil mixture until emulsified. 3. Store in a jar for up to 4-5 days.

SERVING IDEAS

Enjoy this lemon basil pesto with: - Chicken - Pasta - Pizza - Grilled veggies - Sandwiches - Eggs - And more!

FREEZER FRIENDLY

Pesto is a dream in the freezer. Freeze the pesto in a jar or ice cube trays for up to 6 months! Defrost in the fridge overnight to use.

TIP! TO KEEP THE PESTO FROM BROWNING, ADD A LAYER OF OLIVE OIL TO THE TOP BEFORE SEALING.

Scribbled Arrow

This will keep the pesto nice and bright green!

HEY, I'M SARA LYNN!

At Sunday Table, we inspire others to find a love of cooking and entertaining through cozy, made-from-scratch recipes. We invite you to gather around our table, share a bottle of wine, and enjoy each other’s company. Pull up a chair and and stay a while!