Lemon Pesto with Basil
This lemon pesto is great on just about everything. Inspired by classic Italian pesto, this recipe has a nice citrusy twist. With basil, pine nuts, lemon zest, and Parmesan, it's beyond delicious on pasta, chicken, pizza, and more!
Ingredients
- 3 Tablespoons pine nuts
- 2 cups fresh basil leaves, packed
- 1 garlic clove, peeled (about 1 teaspoon minced)
- 1/2 cup grated Parmesan
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon Kosher salt, plus more to taste
- Freshly-ground black pepper, to taste
Equipment
- Food processor or blender
Instructions
- Pour the pine nuts into a small skillet. Toast over medium heat until golden-brown. Transfer to a small bowl and cool completely.
- Place the basil in the bowl of a food processor. Pulse it a few times to break up the leaves. Add the pine nuts, garlic, Parmesan, lemon zest, lemon juice, salt, and pepper. Run the food processor, stopping to scrape down the sides of the bowl every once in a while, until the mixture is finely minced.
- While the food processor is running, slowly drizzle the olive oil into the basil mixture until you have an emulsified pesto sauce. Taste and add more salt and pepper, if desired.
Notes
You can replace the pine nuts with walnuts, almonds, pepitas, or sunflower seeds. You can also leave them out for nut-free pesto.
Start with one garlic clove and add more to taste. I've found that too much garlic overpowers the taste of the basil and lemon, but if you're a fan of garlicky pesto, go for it.
Always use freshly-grated parmesan for the best flavor.
For saucier pesto, add more olive oil 1 Tablespoon at a time until it reaches your desired consistency.
To store the pesto, pour it into a jar. Pour a thin layer of olive oil on top of the jar to prevent browning. Seal the jar and refrigerate the pesto for up to 4-5 days.
To freeze the pesto, pour it into a freezer-safe jar and freeze for up to 6 months. Defrost in the fridge overnight when you're ready to use it. Or, freeze the pesto in ice cube trays for smaller portions. Spoon the pesto into the ice cube trays and freeze until solid, 3-4 hours. Then, pop them out of the ice cube trays and store them in an airtight container or zipper bag in the freezer for up to 6 months. Defrost in the fridge overnight or defrost in a small saucepan over low heat, stirring constantly, until hot.
Serving: 2Tablespoons, Calories: 45kcal, Carbohydrates: 0.6g, Protein: 0.9g, Fat: 4.7g, Saturated Fat: 0.8g, Cholesterol: 1mg, Sodium: 90mg, Potassium: 24mg, Fiber: 0.2g, Sugar: 0.2g, Calcium: 22mg
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