Middle Eastern Lemon Pesto Recipes

MIDDLE EASTERN LEMON PESTO RECIPE BY TASTY

Steps:

• Place all ingredients in a food processor and puree until smooth.
• Taste and add salt if needed.
• Refrigerate until ready to serve. (Note: the leftover pesto can keep up to seven days in your refrigerator).
• Enjoy!

LEMON PESTO SPAGHETTI

Steps:

• To toast the pine nuts, tip 1 tablespoon of the nuts into a dry saute pan over medium-high heat and toast, tossing constantly, until golden brown, 4 to 5 minutes. Set aside.
• Add a generous pinch of flaky sea salt to a large saucepan of boiling water. Add the spaghetti and cook as per packet instructions. It should take about 8 to 10 minutes.
• For the pesto, put 2 cups basil, the remaining 1/3 cup pine nuts, garlic, extra-virgin olive oil and lemon juice into a food processor. Blitz until everything is well blended.
• When the pasta is just cooked (al dente) drain it in a colander. Add the pesto to the saucepan then tip the pasta back in. Stir well to make sure every strand of pasta is coated in the pesto.
• Tip into a large family-style serving dish, garnish with the toasted pine nuts and a few basil leaves.

MIDDLE EASTERN LEMON PESTO

Steps:

• Place all ingredients in a food processor and puree until smooth.
• Taste and add salt if needed.
• Refrigerate until ready to serve, the leftover pesto can keep up to seven days in your refrigerator.

PARSLEY-LEMON PESTO

Steps:

• Put the parsley on a cutting board and with a mezzaluna or sharp knife, finely chop. Put the parsley in a jar and add the freshly squeezed lemon juice. Add the salt, and black pepper, to taste, Parmigiano cheese, and extra-virgin olive oil. Mix well.