The fresh and exquisite Basil and Lemon Pesto. The recipe I want to share with you today is for a delicious homemade Basil Pesto. A simple and quick recipe that I enriched with a special lemon aroma that made it special. I confess that a famous advertisement inspired me to make this Lemon Basil Pesto, so I wanted to try making it at home. Simple to prepare, I only used an immersion blender, and with a few small tricks, I assure you it will come out perfect. I replaced the pine nuts with walnut kernels, certainly not the classic Genoese pesto but I assure you it’s just as good. For the basil, I used my basil plants, regularly trimming the highest branches and using them to make the Basil Pesto. This way, the plant grows more lush and strong, and you can make it last longer. If you prepare it in advance, you can store it in the fridge for 2 days or freeze it in small jars, considering the quantity you need. So let’s head to the kitchen and prepare the homemade Basil Pesto together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Low
- Preparation time: 10 Minutes
- Portions: For 6 people
- Cuisine: Italian
- Seasonality: Summer
- Energy 98.43 (Kcal)
- Carbohydrates 0.34 (g) of which sugars 0.14 (g)
- Proteins 2.18 (g)
- Fat 10.14 (g) of which saturated 1.96 (g)of which unsaturated 0.55 (g)
- Fibers 0.22 (g)
- Sodium 99.59 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Lemon Basil Pesto
- 2 cups basil
- 1/2 cup grated Parmesan cheese
- 1/3 cup walnut kernels
- 1/4 cup extra virgin olive oil
- 1 lemon zest (untreated)
- 1/2 teaspoon coarse salt
What you need
- Immersion blender
How to prepare Basil and Lemon Pesto
Remove the leaves from the basil sprigs. Leave them in a bowl with water, this way they will become plump and very fresh. Drain them well. Wash a lemon thoroughly. Cut only the yellow part of the lemon zest and then cut it into small pieces.
Transfer into the tall glass of an immersion blender the basil leaves, the walnut kernels in small pieces, a garlic clove, the grated Parmesan cheese, the lemon zest in small pieces, and the coarse salt. Begin to blend. Add the olive oil gradually while blending at high speed.
To prevent the basil from darkening, it is important to blend for a few seconds at high speed. Transfer the Basil and Walnut Pesto into a large bowl where you will then add the pasta, adding a little cooking water to make the dish even creamier.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
*This article contains affiliate links
The ideal way to prepare pesto is to use a mortar, but not everyone has one or the patience to use it. A good compromise is to use a mixer or an immersion blender, blending in short and quick bursts and placing the container and blades in the fridge an hour before preparing.
Also read my Zucchini Pesto recipe
Your Questions
What can I substitute for walnuts?
With 2 tablespoons of pine nuts or 1/3 cup of almonds
Can I freeze the Pesto?
Yes, in glass jars or small plastic containers. If you need just a little, you can also use ice cube trays
