Lemon Herb Pesto

By: Elizabeth Roberts, Natural Chef

NOTE: If basil and/or parsley are unavailable, spinach is a great substitute.

INGREDIENTS:
½ c. packed fresh Basil leaves
1 c. packed fresh Flat leaf Italian Parsley
1 small clove Garlic (optional)
¼ c. Pine nuts or Walnuts
zest of 1 Lemon
1 Tbs. Lemon Juice
1/4 c. freshly grated parmesan cheese (omit for a dairy-free version)
¼ – ½ c. extra virgin Olive Oil
salt – to taste
pepper – to taste

DIRECTIONS:
1. Add herbs, nuts, garlic, and zest to food processor. Process until nuts and herbs are ground and combines.

2. Add lemon juice. Turn on food processor and slowly drizzle in ¼ cup olive oil. Scrape down sides. If too dry add more olive oil 1 Tbs. at a time until a thick spreadable consistency is achieved.

3. Add a pinch of salt and pepper and pulse a few times to combine. Taste and adjust seasoning.

4. Transfer to a bowl. Unused portion can be refrigerated for up to 1 week.

This mixture will get a bit hard in the refrigerator because of the fat in the olive oil. Remove from ‘fridge about 30 minutes before use to bring to room temperature.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s