Lemon Pesto with Basil

This lemon pesto is great on just about everything. Inspired by classic Italian pesto, this recipe has a nice citrusy twist. With basil, pine nuts, lemon zest, and Parmesan, it's beyond delicious on pasta, chicken, pizza, and more!

Author: Sunday Table

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 8 minutes

Cook Time: 5 minutes

Total Time: 13 minutes

Servings: 2 cups

Calories: 212 kcal per serving

Ingredients

3 tablespoons - pine nuts
2 cups - fresh basil leaves
1 clove - garlic
½ cup - Parmesan
2 tablespoons - lemon zest
2 tablespoons - lemon juice
¼ cup - extra virgin olive oil
½ tsp - Kosher salt
black pepper

Instructions

Pour the pine nuts into a small skillet. Toast over medium heat until golden-brown. Transfer to a small bowl and cool completely.
Place the basil in the bowl of a food processor. Pulse it a few times to break up the leaves. Add the pine nuts, garlic, Parmesan, lemon zest, lemon juice, salt, and pepper. Run the food processor, stopping to scrape down the sides of the bowl every once in a while, until the mixture is finely minced.
While the food processor is running, slowly drizzle the olive oil into the basil mixture until you have an emulsified pesto sauce. Taste and add more salt and pepper, if desired.

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