Lemon Basil Pesto (No Pine Nuts!)
Servings: 15 tablespoon
Calories: 142kcal
Ingredients
- ½ cup walnuts
- 2 tablespoon lemon zest about 2 lemons
- 4 garlic cloves
- 1 cup freshly grated parmesan cheese
- 1 teaspoon salt
- freshly ground black pepper to taste
- 4 cups fresh basil leaves
- 2 tablespoon lemon juice about half a lemon
- ½ cup + 2 tbsp extra virgin olive oil
Instructions
- In a blender, blend together the walnuts, lemon zest, garlic, parmesan cheese, salt and pepper just until the ingredients are blended together. Then, add in the basil, lemon juice and extra virgin olive oil. Blend again until the pesto reaches your desired consistency.
Notes
- Important Tip: Basil is very temperamental! If you're buying the ingredients for this recipe ahead of time, make sure you don't wait too long to make it or else your basil can spoil in the fridge. Don't wait longer than 1-2 days to make this recipe once you buy your fresh basil.
- How to Store Pesto: Store in an airtight container in the fridge for up to a week.
- How to Freeze Pesto: For easy portioning, add pesto to ice cube molds and, once frozen, transfer to a freezer bag for up to six months. Alternatively, you can freeze pesto in a freezer-safe container instead of ice cube molds.
Nutrition
Serving: 1 tbsp | Calories: 142kcal | Carbohydrates: 1g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 263mg | Potassium: 49mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 391IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 0.4mg
Tried this recipe?Mention @AFabulousBite or tag #AFabulousBite!
