How To Make Lemon Pesto Recipes

HOW TO MAKE LEMON PESTO

How to Make Lemon Pesto image

Provided by Sara

Time 5m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups Flat Italian Parsley
1/4 cup unsalted Cashews
1/2 cup shredded Parmesan
1 clove Garlic
1/2 tsp Sea Salt
2 Tbs fresh Lemon Juice
1/4 cup EVOO

Steps:

Add all ingredients into a food processor or high speed blender
Pulse 20-30 seconds, stopping and scraping down the sides in between pulses
If it's too thick, add a little more EVOO to your desired texture
Texture should be smooth and not pasty

LIGHT LEMON PESTO PASTA

Light Lemon Pesto Pasta image

Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.

Provided by Baking Nana

Categories World Cuisine Recipes European Italian

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package spaghetti
4 ounces Pecorino-Romano cheese, cut into cubes
6 cloves garlic
2 cups loosely packed baby spinach leaves
1 cup firmly packed basil leaves
½ cup chopped walnuts
¼ cup lemon juice
¼ teaspoon lemon zest
¼ teaspoon salt
2 tablespoons olive oil

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
Pour sauce over spaghetti and toss to coat.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g

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