Lemon Pesto
This pesto is bright and herbaceous - perfect for tossing with pasta or spreading on crusty bread. The lemon adds a fresh citrus note that keeps it from being too heavy.
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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.
Notes
Pesto keeps up to 1 week refrigerated. Stir before using as oil may separate.
Tried this recipe?Leave a comment below & let me know!