Lemon Pesto

Lemon Pesto


– 70 g (2 ½ oz) fresh basil (large bunch) – 3 garlic clove – 1 lemon (juice + zest) – 50 g (1 ¾ oz) parmesan cheese – 50 g (1 ¾ oz) pine nut – 100 ml (6 ¾ tbsp.) olive oil extra virgin – 1 tsp. salt – black pepper

Roast the pine nuts over medium heat until golden, stirring frequently. Allow them to cool.

Step 1.

Chop the basil randomly with a knife into 4-5 pieces and place in a blender. Grate the zest of the lemon and squeeze its juice. Add to the blender.

Step 2.

Grate the parmesan on a fine grater and add to the blender. Add the peeled garlic cloves and toasted pine nuts. Add half of the olive oil.

Step 3.

Grind all ingredients in a blender, slowly adding the remaining olive oil.

Step 4.

Add salt and black pepper to taste. Add a little more lemon juice if necessary. Whisk everything together once more. Transfer the pesto to a jar for storage or use immediately.

Step 5.