10-Minute Lemon Pesto
With its lemon-forward flavor, this pesto only takes 10 minutes to make! Made with simple ingredients of fresh lemons, parmigiano reggiano, garlic, olive oil and fresh basil, and all blended together in the blender. The result is a smooth, bright and tangy sauce, making it a nice alternative to a traditional basil pesto. Used for pasta, seafood, or roasted vegetables, this recipe will become a welcomed addition to your meal creations!
Servings 2 people
Calories 544kcal
Ingredients
- ¼ cup lemon rinds about rinds of 2 lemons
- 2.5 tablespoon lemon juice about juice of one lemon
- ½ cup parmigiano reggiano, grated
- 1 garlic clove
- ¼ cup pine nuts
- 5 basil leaves
- ⅓ cup olive oil
- salt to taste
Instructions
- Place all ingredients into a blender and blend until well combined and smooth.
Video
Notes
- This recipe yields ½ cup of pesto - enough to use on 200g pf pasta (enough for 2 people)
- You can use a food processor instead of a blender - I find a blender works better in this recipe because it amalgamates the ingredients more smoothly, but in a pinch, a food processor will do the job!
- If storing, be sure to top the pesto with olive oil so it doesn't oxidize.
Nutrition
Calories: 544kcal | Carbohydrates: 7g | Protein: 12g | Fat: 54g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 31g | Cholesterol: 17mg | Sodium: 403mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 22mg | Calcium: 312mg | Iron: 2mg