Easy Lemon Basil Pesto Sauce (5 Minute Recipe)
This traditional basil pesto recipe is a simple, no-cook sauce that you can. use in pasta dishes, marinades, and more!
Equipment
- measuring spoons
- measuring cups
- food processor
Ingredients
- 1 cup basil *packed cup* 36 g
- 1/2 cup pine nuts 75 g
- 1 clove garlic peeled
- 2-3 tablespoons lemon zest zest from 2 lemons
- 1/4 teaspoon kosher salt
- 1 cup freshly grated parmesan cheese 126 g
- 1/2 cup freshly grated pecorino romano cheese 50 g
- 7 tablespoons extra virgin olive oil 74 g
- 1/4 cup freshly squeezed lemon juice usually 1 lemon
Instructions
- Start by adding fresh basil leaves, pine nuts, garlic, salt, and lemon zest to the bowl of a food processor fitted with the blade attachment.
- Pulse the ingredients until the basil leaves are finely chopped and all the ingredients are well combined.
- Next, incorporate the two cheeses into the mixture and pulse again until everything is evenly distributed.
- With the food processor running, slowly pour in the olive oil in a steady stream.
- Continue to process until the sauce reaches a smooth and creamy consistency.
- While the processor is running, slowly add the lemon juice.
- Don't forget to taste the pesto and adjust the seasoning if needed, adding a bit more salt or lemon to suit your taste preferences.
Notes
Choose the Freshest Ingredients - Fresh basil, high-quality olive oil, and freshly grated cheeses make a noticeable difference in flavor. Avoid using pre-grated cheese or old basil leaves to ensure the best taste and texture.
Add Olive Oil Slowly - When you are pouring the olive oil into the food processor, do it slowly in a steady stream. This helps emulsify the pesto, creating a smooth, creamy texture!
Nutrition Facts
Serving: 1tablespoonCalories: 91kcalCarbohydrates: 2.1gProtein: 3.2gFat: 8.2gSaturated Fat: 1.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 4.8mgSodium: 109.6mgPotassium: 106.3mgFiber: 0.5g
Tried this recipe?Let us know how it was!