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Lemon Basil Pesto

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"My best advice? Keep a jar of pesto (homemade or store-bought) on hand at all times. I use basil pesto in many recipes for a quick burst of fresh flavor and a pop of color without having to add a lot of ingredients. Try stirring a few tablespoons into your next pasta dish, adding a spoonful to tomato soup, or using it as a sandwich spread for a healthier (and more flavorful) option than traditional mayo. This lemon version has an unexpected extra-special tang that adds a layer of flavor that is missing in traditional pesto."

List of Ingredients

â—¦ 2 cups packed fresh basil leaves
â—¦ 2 tablespoons toasted nuts or seeds, such as pine nuts, almonds, or raw pumpkin seeds (pepitas)
â—¦ â…“ cup grated Parmesan cheese
â—¦ ¼ cup extra-virgin olive oil
â—¦ Zest and juice of 1 lemon
â—¦ Pinch of crushed red pepper flakes
â—¦ Kosher salt


Recipe

In a blender or food processor, combine the basil, nuts, Parmesan, olive oil, lemon zest, lemon juice, and red pepper flakes and pulse until smooth but still a little chunky, about 1 minute. Taste and add salt as needed.

Store refrigerated in an airtight container for up to 2 weeks.

Makes 1 cup