Ingredients (~6-8 servings)
- 3/4 cup whole unsalted almonds
- 4 garlic cloves
- 4 1/2 cups basil leaves (loosely packed)
- 1/3 cup shredded parmesan
- 1 large lemon (zest and juice)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/4 cups extra virgin olive oil
- Additional olive oil as needed (up to 1/3 cup)
Process the Almonds and Garlic
Place almonds in a food processor and process for 1 minute, until finely chopped.
Add garlic and process for 10 more seconds until well combined.
Add the Remaining Ingredients
Add basil, parmesan, lemon zest and juice, salt and pepper to the processor.
Process for 10 more seconds, then with the processor running, drizzle in the olive oil in a slow steady stream.
The key here is to go slowly with the oil so it emulsifies properly rather than just sitting on top.
Finish and Adjust Consistency
Once all the olive oil is added, stop and scrape down the sides of the bowl.
Process again until the ingredients are almost smooth but still have some texture.
Add up to 1/3 cup more olive oil depending on how thick or thin you want the pesto – I usually add another 2-3 tablespoons for a good coating consistency.
Store Until Ready to Use
Place pesto in a jar with a lid and refrigerate until ready to use.
The pesto will keep for up to a week in the fridge; just give it a stir before using as the oil may separate slightly.
Lemon Pesto
Ingredients
Ingredients (~6-8 servings)
- 3/4 cup whole unsalted almonds
- 4 garlic cloves
- 4 1/2 cups basil leaves loosely packed
- 1/3 cup shredded parmesan
- 1 large lemon zest and juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/4 cups extra virgin olive oil
- Additional olive oil as needed up to 1/3 cup
Instructions
- Process almonds in food processor for 1 minute until finely chopped.
- Add garlic and process 10 seconds.
- Add basil, parmesan, lemon zest and juice, salt and pepper. Process 10 seconds.
- With processor running, slowly drizzle in olive oil until emulsified.
- Scrape down sides and process until almost smooth with some texture remaining.
- Add 2-3 tablespoons more olive oil for desired consistency.
- Transfer to jar and refrigerate until ready to use.
