Lemon-Zest Basil Pesto
A bright, acidic pesto perfect for seafood, using lemon zest and juice to elevate the herbs.
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Ingredients
- 2 cups Fresh basil leaves, packed
- 1/2 cup Extra virgin olive oil
- 1/3 cup Pine nuts, lightly toasted
- 1/2 cup Grated Parmesan cheese
- 1 tablespoon Fresh lemon zest
- 2 tablespoons Fresh lemon juice
- 3 units Garlic cloves, peeled
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
- 1 pinch Red pepper flakes(optional)
Instructions
- 1
Place the toasted pine nuts and garlic cloves into a food processor and pulse until finely minced.
- 2
Add the fresh basil leaves and lemon zest to the processor.
- 3
Pulse the mixture in short bursts until the basil is coarsely chopped.
- 4
With the processor running on low, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
- 5
Add the lemon juice, Parmesan cheese, salt, and pepper.
- 6
Pulse 2 or 3 more times just to incorporate the cheese without over-processing.
- 7
Taste and adjust seasoning, adding more lemon juice if a brighter acidity is desired.
- 8
Transfer to a bowl and serve immediately over grilled fish or shrimp.
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