↞ recipe box start page
Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
Basil Pesto with Lemon
3-4 cloves fresh garlic, peeled and sliced
1/2 cup extra-virgin olive oil (choose a a flavorful olive oil for pesto)
1/2 cup pine nuts
3/4 cup coarsely grated Parmesan cheese
1/4 cup fresh squeezed lemon juice
sea salt and fresh ground black pepper to taste.
Wash basil leaves if needed and spin dry or dry with paper towels. Put basil leaves and sliced garlic into food processor that's been fitted with the steel blade and process until basil and garlic is finely chopped, adding oil through the feed tube as you process. (You may need to take off the lid and scrape the sides with a rubber scraper if you have a hard time getting the basil all chopped.)
Add pine nuts, Parmesan cheese, and lemon juice to the chopped basil mixture and process 1-2 minutes more, until the pesto is mostly pureed and well mixed. (I like to keep it slightly chunky, but you can make it as finely pureed as you wish.)
Season to taste with salt and fresh ground black pepper and pulse a few times more.
Store basil pesto in the refrigerator in a glass jar, where it will keep for more than a week. Pesto can also be frozen. Many cooking experts recommend leaving out the cheese if you're going to freeze it, and then adding the cheese when you thaw the pesto. (I've done it both ways and haven't noticed that much difference.)
Makes about 1 1/2 cups pesto
view more member recipes
BASIL PESTO WITH LEMON
view my recipes
print
save
Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
Basil Pesto with Lemon
3-4 cloves fresh garlic, peeled and sliced
1/2 cup extra-virgin olive oil (choose a a flavorful olive oil for pesto)
1/2 cup pine nuts
3/4 cup coarsely grated Parmesan cheese
1/4 cup fresh squeezed lemon juice
sea salt and fresh ground black pepper to taste.
Wash basil leaves if needed and spin dry or dry with paper towels. Put basil leaves and sliced garlic into food processor that's been fitted with the steel blade and process until basil and garlic is finely chopped, adding oil through the feed tube as you process. (You may need to take off the lid and scrape the sides with a rubber scraper if you have a hard time getting the basil all chopped.)
Add pine nuts, Parmesan cheese, and lemon juice to the chopped basil mixture and process 1-2 minutes more, until the pesto is mostly pureed and well mixed. (I like to keep it slightly chunky, but you can make it as finely pureed as you wish.)
Season to taste with salt and fresh ground black pepper and pulse a few times more.
Store basil pesto in the refrigerator in a glass jar, where it will keep for more than a week. Pesto can also be frozen. Many cooking experts recommend leaving out the cheese if you're going to freeze it, and then adding the cheese when you thaw the pesto. (I've done it both ways and haven't noticed that much difference.)
Makes about 1 1/2 cups pesto
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Basil Pesto
by marmar3854
Basil Pesto 1 1/2 cups olive oil 1/4 cup pine nuts 3 cloves garlic, chopped 1 tsp. coarse salt 3 cups lightly packed basil leaves 4 oz. grated Parmesan cheese 4 oz. grated Romano cheese
by marmar3854
Basil Pesto 1 1/2 cups olive oil 1/4 cup pine nuts 3 cloves garlic, chopped 1 tsp. coarse salt 3 cups lightly packed basil leaves 4 oz. grated Parmesan cheese 4 oz. grated Romano cheese
Spinach Basil Pesto
by sgre52160
2 cups packed baby spinach 1 oz. (or small handful) basil 1/2 cup grated parmesan cheese 2 cloves garlic (depending on the size you may want just 1 – ours was pretty strong) 1/2 cup olive oil
by sgre52160
2 cups packed baby spinach 1 oz. (or small handful) basil 1/2 cup grated parmesan cheese 2 cloves garlic (depending on the size you may want just 1 – ours was pretty strong) 1/2 cup olive oil
Spinach-basil Pesto
by sgre52160
2 cups packed baby spinach 1 oz. (or small handful) basil 1/2 cup grated parmesan cheese 1-2 cloves garlic 1/2 cup olive oil (approximate - drizzle until you get desired consistency) Combine s
by sgre52160
2 cups packed baby spinach 1 oz. (or small handful) basil 1/2 cup grated parmesan cheese 1-2 cloves garlic 1/2 cup olive oil (approximate - drizzle until you get desired consistency) Combine s
view more member recipes
related CDKitchen recipes
Pesto-Salmon Spaghettini
Pesto Vinaigrette
Fresh Basil Pesto
Oprah's Pesto
Tomato Pesto Sauce
Tilapia with Pesto and Sun-Dried Tomatoes
Red Pepper Pesto Sirloin and Pasta
Pesto Pantelleria
Nutty Basil Pesto
Garbanzo Bean And Pesto Salad