Basil Lemon Pesto Recipe
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
- Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add lemon zest, a pinch of salt and freshly ground black pepper to taste.
