Lemon Basil Pesto
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.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2.5 cups 1x
- Category: Dips
- Method: Blender
- Cuisine: American
- Diet: Low Salt
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
- Wash and clean basil leave and dry with paper towels.
- Put basil leaves and minced garlic into food processor (or blender) with a steel blade.
- 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.
- 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.
- Add pepper and pulse a few more times.
- Makes 2.5 cups. Store in the refrigerator in a glass jar for up to 10 days.
Find it online: https://www.renaldiethq.com/basil-pesto-with-lemon/
