Making pesto from scratch isn't much harder than opening a jar of store-bought, but it's light-years beyond in terms of fresh deliciousness. This version includes a touch of lemon zest, a refreshing note that you don't find in typical recipes. Once you're familiar with the recipe, it's easy to experiment with other herb combinations: Toss in a few sprigs of fresh mint or swap some of the basil with fresh parsley or cilantro. The quantities here make enough for 8 ounces of pasta and can be easily doubled. The recipe is a Yummly original created by Martha Holmberg.
- 3 cups fresh basil leaves (lightly packed)
- 1 clove garlic
- 3 Tbsp. pine nuts
- 1/2 tsp. salt (plus more to taste)
- 1/2 tsp. grated lemon zest (lightly packed)
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan cheese (freshly grated)
- Put basil, garlic, pine nuts, salt, and lemon zest in a food processor. Pulse to create a coarse puree, scraping down inside of bowl as needed.
- Slowly add olive oil to basil mixture, with processor running.
- Add Parmesan and process again until smooth.
- Serve pesto on pasta, grilled eggplant and zucchini, swirled into vegetable or bean soup, or as a sandwich spread. To store, transfer to small bowl, press a piece of plastic wrap onto surface, and store in refrigerator up to 3 days.
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|Calories340Calories from Fat320|
|% DAILY VALUE|
|Calories from Fat320|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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