Ingredients
Fresh Ingredients
- 2 cups fresh basil leaves (packed)
- 2-3 garlic cloves
- Zest of one lemon
- 2-3 tablespoons fresh lemon juice
Dry Ingredients
- ⅓ cup pine nuts
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
Dairy
- ½ cup fresh parmesan (grated)
Oils
- ½ cup olive oil
Instructions
- Toast Pine Nuts: Lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes or until fragrant. Stir frequently to avoid burning. Remove from heat and let them cool to room temperature.
- Blend Ingredients: In a blender or food processor, combine the fresh basil leaves, cooled pine nuts, garlic cloves, grated parmesan, lemon zest, fresh lemon juice, salt, and fresh ground pepper. Blend until the mixture is smooth and evenly combined.
- Add Olive Oil: While blending, slowly pour in the olive oil until fully incorporated and the sauce reaches a creamy consistency.
- Serve: Pour the lemon pesto sauce over hot cooked pasta, grilled chicken, or baked salmon for a fresh and flavorful finish.
- Enjoy: Serve immediately and enjoy the zesty, aromatic flavors of your homemade lemon pesto sauce.
Notes
- Use fresh basil leaves for the best flavor and aroma.
- Adjust lemon juice quantity to taste for desired tanginess.
- For a nuttier flavor, lightly toast pine nuts but be careful not to burn them.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
- If pesto thickens after refrigeration, stir in a little olive oil before serving to restore consistency.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
