Lemon Pesto Pasta
This vibrant Lemon Pesto is a perfect blend of fresh basil, zesty lemon, and savory nuts. It’s great on pasta, sandwiches, or as a dip!
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for toasting nuts)
- Total Time: 15 minutes
- Yield: Makes about 1 cup of pesto 1x
- Category: Sauce
- Method: No-cook, Blender
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh basil leaves (packed)
- 1/3 cup grated Parmesan cheese
- 1/3 cup toasted pine nuts (or walnuts)
- 2 cloves garlic
- Zest of 1 large lemon
- Juice of 1 large lemon
- 1/3 cup extra virgin olive oil (adjust as needed)
- Salt and pepper, to taste
Instructions
- Toast the Nuts:
In a small dry skillet, toast the pine nuts (or walnuts) over medium heat for 2-3 minutes, stirring constantly until golden. Let them cool. - Blend the Base:
In a food processor, combine the basil, Parmesan, toasted nuts, garlic, lemon zest, and lemon juice. Pulse until coarsely blended. - Add the Oil:
While the food processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Adjust the amount of oil for your desired consistency. - Season:
Taste the pesto and add salt and pepper as needed. Give it one final pulse to blend everything together. - Serve or Store:
Use immediately or transfer to an airtight container. For longer storage, pour a thin layer of olive oil on top to prevent browning. Store in the refrigerator for up to a week or freeze for later use.
Notes
- For extra richness, try substituting some or all of the olive oil with avocado oil.
- You can also experiment with different nuts, like almonds or cashews, for a unique twist.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 110
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Find it online: https://grandmarecipesflash.com/lemon-pesto/