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)
Grind the Almonds & Garlic
In a food processor, grind the almonds for one minute until they are finely chopped.
Add the garlic and blend for an additional ten seconds so the almonds and garlic are well blended.
Add Other Ingredients
Add the basil, parmesan cheese, lemon juice and zest, salt, and pepper into the same container.
Blend for an additional ten seconds, then with the blender still running, pour in the olive oil in a slow stream.
The slower you pour the oil in, the better the oil will emulsify.
You want the oil to combine thoroughly with the other ingredients, not just sit on top.
Combine & Adjust Consistency
Once all of the olive oil has been added, shut off the food processor and scrape the sides of the bowl.
Blend again until the ingredients are almost blended together with some texture.
Depending on how thick or thin you want your dish, start with about a one-third of a cup of additional olive oil and mix in two or three tablespoons for a good topping.
Store Until Ready to Utilize
Pour your pesto into a jar that has a lid and place it in the refrigerator until you are ready to utilize it.
Pesto can be kept in your refrigerator for seven days after preparing, and it needs to be stirred before usage if you want to eliminate any oil that may have separated.
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.
