Lemon Basil Pesto Recipe Plus 25 Ways To Use It
My basil pesto recipe can be whipped up in 15 minutes, and it’s not just for pasta! Below are 25+ ways to use it, along with some tips for success!
Servings 1 cup
Equipment
Ingredients
- 2 cups basil leaves, packed
- 1 small clove of garlic, grated
- 1/4 cup toasted pine nuts
- 1 tablespoon fresh lemon juice
- 1/2 cup extra virgin olive oil
- 1/3 cup finely grated parmesan cheese
- Salt and pepper to taste
Instructions
- Add the toasted pine nuts and garlic to a small food processor.
- Pulse 5 to 10 times or until finely chopped. Scrape down the sides as needed.
- With the food processor running, slowly stream in the olive oil.
- Add the lemon and basil and pulse a few times. Scrape the sides as needed.
- Pulse a few more times until it’s smooth but still a little chunky.
- Add the Parmesan cheese and pulse 2-3 times to combine.
- Taste and adjust the salt and pepper to your liking.
- If you like your pesto a little looser, add additional olive oil and/or lemon juice.
Notes
Before storing it in the fridge, drizzle a thin layer of olive oil on top. This keeps oxygen away, which helps it stay green.
Keep everything cold before and during preparation. The steel blades can warm the ingredients and oxidize the basil. While I wash and dry the basil, the bowl and blades of the food processor, the pine nuts, and the lemon juice go into the freezer.
Work quickly and in stages. Don’t add everything to the food processor at once; doing so will result in over-processing the basil.