Easy Lemony Basil Pesto
Super easy lemony basil pesto that's ready in 10 minutes or less, if you don't grate your own cheese. Vegan option included!
Servings: 16 tablespoons
Calories: 88.9kcal
Ingredients
- 2 cups fresh basil leaves, loosely packed
- ½ cup freshly grated Parmesan cheese, or Romano or Asiago cheese
- ¼ cup pine nuts
- 1 tablespoon smashed and minced garlic
- 1 teaspoon rinsed and minced preserved lemon
- ¼ teaspoon Kosher salt, or ⅛ teaspoon table salt
- ⅛ teaspoon freshly ground pepper
- ½ cup extra virgin olive oil
Instructions
- Pile all of the ingredients EXCEPT the olive oil in the bowl of a mini-chopper appliance. A small food processor also works fairly well.
- Whirl it like crazy to a well chopped consistency. Check on the consistency through the process to prevent ending up with a purée. Redistribute leaves that are still whole, so that you end up with an even consistency.
- Add the olive oil. If using a mini-chopped, add half of the olive oil, and whirl it just enough to incorporate it into the pesto. Then add enough to achieve the consistency you want. If using a food processor, use the feeder shoot to gradually add the olive oil.
- Store in the refrigerator for up to 2 weeks. Alternately, freeze in mini-ice cube trays, pop out when frozen, and store in the freezer in a sealed plastic bag or carton.
Nutrition
Calories: 88.9kcal | Carbohydrates: 0.7g | Protein: 1.6g | Fat: 9.1g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5.6g | Cholesterol: 2.8mg | Sodium: 84.5mg | Potassium: 27.6mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 186IU | Vitamin C: 0.7mg | Calcium: 41.4mg | Iron: 0.3mg