Basil-Lemon Pesto
Ingredients
- 2 garlic cloves
- 3 Tbs. toasted pine nuts
- 1 1/2 cups loosely packed fresh basil leaves
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 tsp. lemon zest
- 1 Tbs. fresh lemon juice
- 1 to 1 1/2 cups extra-virgin olive oil
- Salt and freshly ground pepper, to taste
Directions
In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.Adapted from a recipe by Sandra Cook, Chef and Food Stylist.
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Rated 5 out of
5
by
CMAppleton from
Flavorful and Refreshing
I admit I wasn't sure before I made it, but this recipe was fabulous. I used the lesser suggested amount of olive oil, and that worked best for me. I found this a nice break from pure basil pesto, lighter and refreshing.
Date published: 2013-06-02
Rated 5 out of
5
by
arafto1 from
Great variation on pesto
I normally don't like pesto because I think it's too rich, but this is an awesome variation. The lemon really does cut the basil nicely. It's a simple recipe, and it's gone so well with everything I've paired it with. It's my go-to pesto recipe now!
Date published: 2013-02-03