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Lemon Basil Pesto

Basil pesto with lemon on a spoon being scooped up from a bowl.

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Indulge in the fresh, zesty flavors of our Lemon Basil Pesto! This vibrant sauce combines the aromatic essence of basil with a hint of lemon, creating a delightful, kidney-friendly treat. 

Ingredients

Units Scale
  • 3 cups fresh basil leaves, packed into the measuring cup
  • 4 tbsp minced garlic
  • 1/2 cup extra virgin olive oil
  • 3/4 cup pine nuts
  • 1/2 cup parmesan cheese shreds
  • 1/2 cup lemon juice
  • 1 tsp black pepper

Instructions

  1. Wash and clean basil leave and dry with paper towels.
  2. Put basil leaves and minced garlic into food processor (or blender) with a steel blade.
  3. Process until basil and garlic is finely chopped, adding oil through the feed tube as you go. You might have to scrape the sides of the processor with a rubber spatula.
  4. Add pine nuts, parmesan cheese, and lemon juice to the chopped basil mixture and process 2 minutes more, until the pesto is mostly pureed and well mixed.
  5. Add pepper and pulse a few more times.
  6. Makes 2.5 cups. Store in the refrigerator in a glass jar for up to 10 days.
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