Lemon Pesto
Homemade Lemon Pesto is one of the best ways to use up fresh basil. It's fantastic on pasta or bread and takes less than 10 minutes to make!
Servings: 5
Calories: 494
Ingredients
- ½ cup whole unsalted almonds
- 3 garlic cloves
- 3 cups basil leaves loosely packed
- ¼ cup shredded parmesan
- 1 medium lemon zest and juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup extra virgin olive oil
Instructions
- Place almonds in a processor and process for 1 minute, until finely chopped.
- Add garlic and process for 10 more seconds.
- Add basil, parmesan, lemon zest and juice, salt and pepper. Process, for 10 more seconds then with the processor running, drizzle in the olive oil in a slow steady stream.
- Once all the olive oil is added, stop and scrape down the sides of the bowl. Process again until the ingredients are almost smooth. Add up to 1/4 cup more olive oil depending on how thick or thin you want the pesto.
- Place pesto in a jar with a lid and refrigerate until ready to use.
Video
Notes
Storage: The pesto can be made up to 1 week ahead and refrigerated in an airtight container.
Freeze: Or freeze for up to 1 year. Store in an airtight container. Or freeze in an ice cube tray then transfer to a ziptop freezer bag. When ready to use, thaw in the refrigerator overnight.
Makes about 1.5 cups.
Nutrition
Serving: 4tablespoons | Calories: 494kcal | Carbohydrates: 5g | Protein: 6g | Fat: 52g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 0.002g | Cholesterol: 3mg | Sodium: 199mg | Potassium: 176mg | Fiber: 2g | Sugar: 1g | Vitamin A: 802IU | Vitamin C: 9mg | Calcium: 130mg | Iron: 1mg