Ingredients
2 cups basil leaves packed (70g)
¼ cup pine nuts or walnuts (30g)
¼ cup coarsely chopped Parmesan cheese (30g)
1 garlic clove peeled
2 teaspoons lemon zest
¼ teaspoon salt
¼ teaspoon black pepper½ cup olive oil (120mL)
Lemon juice to taste
¼ cup pine nuts or walnuts (30g)
¼ cup coarsely chopped Parmesan cheese (30g)
1 garlic clove peeled
2 teaspoons lemon zest
¼ teaspoon salt
¼ teaspoon black pepper½ cup olive oil (120mL)
Lemon juice to taste
Instructions
In a large bowl of a food processor, combine the basil, nuts, cheese, garlic, lemon zest, salt, and pepper. Process for 10 to 15 seconds, until coarsely chopped. Scrape down the sides of the bowl.
With the processor running, drizzle in the olive oil. Season with more salt and black pepper to taste.
Just before serving, stir in the lemon juice.
Notes
If you aren’t using the pesto right away, hold the lemon juice and stir it in right before using. Otherwise, the acid from the juice can turn the pesto brown. The zest is fine to blend into the pesto as directed.
This makes enough pesto to coat 8 to 12 ounces of pasta. Use a little bit of the pasta water to loosen the pesto and create a silky sauce, if desired.