Lemon & Herb Pesto
For this non-traditional pesto, any leafy green herbs can be used, not just basil. Mint, tarragon, cilantro, parsley, dill, and even arugula are great choices, but a mix is even better. There are also no pesky pine nuts to worry about, and fresh lemon is included for extra brightness. While you could make it the old-fashioned way with a mortal and pestle, it comes together with ease using a food processor. And although it may not be traditional, it is just as delicious and can be used anywhere you would normally find pesto: on pasta, meats, vegetables, eggs, or simply spread onto toast.
Ingredients
- ½ cup extra virgin olive oil plus more as needed
- 1 small lemon
- 4 cups fresh leafy herbs lightly packed
- 4 garlic cloves
- 1 cup freshly grated Parmesan cheese
- Salt and pepper
Instructions
- In a spouted bowl or measuring cup combine olive oil with zest and juice from lemon. Whisk together and set aside.
- Place herbs and garlic in a food processor. Pulse until well chopped and evenly combined.
- Gradually pour in oil and lemon mixture while the food processor is running. Blend until smooth. Pour in additional oil if needed until the mixture is loose and saucy.
- Transfer to a bowl and stir in Parmesan cheese. Season to taste with salt and pepper. Add more olive oil if needed to keep pesto loose.
Notes
This keeps well refrigerated in a sealed container for several weeks. If it solidifies simply leave it out for a few minutes and it will return to normal. It can also be frozen in ice cube trays and then stored in a sealed container. Thaw cubes at room temperature or in the fridge.