Lemon Herb Pesto

By: Elizabeth Roberts, Natural Chef

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

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

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.


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