Lemon Pesto
With its lemon-forward flavor, this pesto only takes 10 minutes to make - it will become your versatile go-to for so many dishes – whether used for pasta, seafood, or roasted vegetables.
Servings 2 people
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 you prefer a more pronounced lemon flavor, you can add more lemon juice to the recipe.
- If storing, be sure to top the pesto with olive oil so it doesn't oxidize.