Lemon Pesto (Vegan Optional)
You can make lemon pesto in five minutes! This easy recipe uses the same ingredients as traditional Genovese pesto, but lemon has been added. Try it with pasta, pizza sauce, roasted veggies, bruschetta or your favorite pesto pasta salad!
Servings: 3 servings
Calories: 475kcal
Equipment
- 1 Small skillet
- 1 cutting board
- 1 chef knife
Ingredients
- ¼ cup pine nuts
- 2 cups basil
- 2 garlic cloves minced
- ½ cup parmesan cheese/vegan parmesan cheese
- 1 zest of one lemon
- ¼ cup freshly squeezed lemon juice
- ½ cup olive oil
Instructions
- In a dry pan over medium heat, toast 1/4 cup of pine nuts for 2–3 minutes until golden. Let them cool.
- In a food processor or blender, combine 2 cups of basil, toasted pine nuts, 2 minced garlic cloves, ½ cup Parmesan, lemon zest, and ½ cup lemon juice.
- With the processor running, slowly drizzle in ½ cup of olive oil until smooth. If the pesto is too thick, mix in a little more olive oil or lemon juice. When you reach the desired texture your pesto is ready to serve!
Nutrition
Calories: 475kcal | Carbohydrates: 6g | Protein: 7g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 295mg | Potassium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 995IU | Vitamin C: 13mg | Calcium: 186mg | Iron: 2mg