Basil Lemon Pesto Sauce

OO&B recipe card  Basil Lemon Pesto

Basil Lemon Pesto

(w/ downloadable recipe card – right click to save image) 
  • 2 cups fresh basil leaves (packed tightly in measuring cup)
  • 3-4 cloves fresh garlic, peeled and sliced
  • 1/2 cup OO&B organic crushed basil olive oil
  • 1/2 cup pignolis / pine nuts
  • 3/4 cup coarsely grated Parmesan cheese
  • 1/4 cup fresh squeezed lemon juice
  • 1 tsp OO&B Meyer lemon white balsamic (optional for extra  ‘zip’)
  • Sea salt, fresh ground black pepper to taste

(Requires a food processor or high powered blender such as a Magic Bullet or Nutri-Bullet )
Wash basil leaves and dry. Place basil leaves and sliced garlic into food processor
Process until basil and garlic are finely chopped. Add OO&B crushed basil olive oil midway through the process.
Add pine nuts, Parmesan cheese, lemon juice,to the chopped basil mixture (+optional balsamic for extra zip)
and process 1-2 minutes more, until the pesto is pureed and well mixed.
Season to taste with salt and fresh ground black pepper and pulse a few times more.
Store basil pesto in the refrigerator in a glass jar or tightly sealed Tupperware/Rubbermaid container.

Stays fresh for more than a week. Pesto can also be frozen. (Some experts recommend leaving out the cheese if you’re going to freeze,  then add it fresh after thawing.)


For the very best Organic Olive oils and premium aged balsamic vinegars, shop 

More recipes using Pesto  OR our crushed basil olive oil 

Magic Bullet MBR-1701 17-Piece Express Mixing Set
Magic Bullet NutriBullet 12-Piece High-Speed Blender/Mixer System
Rubbermaid 12-Piece New Premier Food Storage Container Set

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Categories: Citrus, Olive Oil, organic, recipe cards, Sauce/Marinade, vegetarian


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  1. Rustic Pesto & Pignolias Pizza | Olive Oil and Beyond - February 28, 2015

    […] with preferred OO&B EVO,  add pesto, (see our lemon basil pesto recipe or try our unique ready made pesto)  Evenly sprinkle pine nuts, seasonings and top with […]

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