Karen's Zesty & Creamy Lemon Pesto
Servings: 12 2 tablespoon portions, makes 1 1/2 cups
Equipment
- 1 food processor I use a Kitchenaid 3.5 cup one - it's big enough!
Ingredients
Lemon Pesto:
- 1 large lemon will use rind, and juice the lemon
- 2 teaspoons garlic peeled
- 1/3 cup fresh lemon juice
- 3 tablespoons starchy pasta water you save after boiling the pasta (can use filtered water if needed)
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground white pepper
- 1/2 cup extra virgin olive oil
- 1/2 cup pinenuts lightly toasted (I bought toasted: Trader Joe's)
- 1/2 cup parmesan reggiano cheese grated
- 1/4 cup fresh basil leaves packed
Garnishes I Love for Serving with Pasta:
- 3 tablespoons parmesan reggiano cheese shaved
- 1 1/2 tablespoons fresh basil leaves
- 1 tablespoons toasted pine nuts
- 14 (or so) roasted cherry tomatoes on the vine (see recipe in Notes)
Instructions
Lemon Pesto:
- Peel lemon rind from one large lemon with a swivel peeler, make sure there is no white pith underneath; remove quickly with a sharp knife if needed.Then, cut in half and juice the lemon. TIP: add to a glass bowl and microwave 25 seconds for extra juice.
- Add lemon rind and garlic to the bowl of a food processor (I use a 3 1/2 cup one.) Pulse 10 times to chop.
- Add lemon juice, starchy pasta water salt & pepper, EVOO and pine nuts. Process until nice and smooth, about 2 minutes.Add the parmesan cheese and basil. Pulse 10 time or so until smooth, with some texture... done!
If serving with Pasta:
- Cook 8 ounces of your favorite pasta al dente. I used a Gluten Free Italian Pasta; yields 4 cups of pasta (see notes the best GF Pasta!) Remember to save 3 tablespoons of pasta water for the Pesto!Add cooked pasta to a bowl, add 1 cup of Lemon Salsa and toss. Delicious, warm cold, or my favorite - room temperature.Alternative Garnish / Sautéed Lemon Strands: Peel ONE lemon with a Channel Knife (will release long thin strands of peel.) Ina small skillet, add 1/2 teaspoon EVOO, warm on low heat, add the lemon strands. Cook stirring until they soften and edges just start to crisps, about 5 minutes. Serve on top of Lemon Pesto with Pasta. Add garnishes above.
Notes
How to Roast Cherry Tomatoes on the Vine:
Add a large bunch (14 or so) cherry tomatoes in the vine, (I chose yellow & orange ones) to a percent lines small pan. Drizzle with 1/2 teaspoon EVOO, sprinkle with salt.
Cook in a preheated 325 degree oven until slightly shriveled, 20 minutes. (Slow roasting condenses the flavor, will be very sweet!) Cool and garnish over Pasta & Lemon Pesto. Gluten Free Italian Pasta I used: e' Fizandati Capresi Pasta (bronze die cut) Nutritional Calculations are for the Lemon Pesto only. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Add a large bunch (14 or so) cherry tomatoes in the vine, (I chose yellow & orange ones) to a percent lines small pan. Drizzle with 1/2 teaspoon EVOO, sprinkle with salt.
Cook in a preheated 325 degree oven until slightly shriveled, 20 minutes. (Slow roasting condenses the flavor, will be very sweet!) Cool and garnish over Pasta & Lemon Pesto. Gluten Free Italian Pasta I used: e' Fizandati Capresi Pasta (bronze die cut) Nutritional Calculations are for the Lemon Pesto only. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 139kcal | Carbohydrates: 2g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 116mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 0.5mg