Lemon-Basil Pesto

• Vegetarian
• Gluten free

• Produce

  • 3 cups Basil, fresh leaves
  • 3 cloves Garlic
  • 1 Lemon, juice and zest of

• Baking & Spices

  • 1/8 tsp Pepper, freshly ground
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Dairy

  • 1/4 cup Parmesan cheese

Found on thefithousewife.com

Description

Ingredients

• 3 cloves garlic
• 1/4 cup pine nuts
• 3 cups fresh basil leaves
• juice and zest of 1 lemon
• 1/2 tsp sea salt
• 1/8 tsp freshly ground pepper
• 2 Tbsp extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese

Directions

• In a food processor or Vitamix, pulse garlic and pine nuts until chopped. Add basil, lemon zest, lemon juice, salt and pepper. Blend.
• While food processor is running, slowly stream in olive oil until pesto is blended and fairly smooth. (You may have to stop the processor and use a rubber spatula to scrape down the sides.)
• Add Parmesan cheese and gently blend until all ingredients are combined.
• Cover and refrigerate for up to one week.

Nutrition