Pages
- Home
- New Recipes
- Chef Recipes
- Restaurant Recipes
- Hotel Recipes
- Cruise Ship Recipes
- Award Winners
- Cookbooks
- Shows
- Appetizer
- Alcohol Drinks
- Beef
- Bread
- Chicken
- Clams
- Crab
- Dessert
- Dips
- Drinks
- Dressing
- Duck
- Fish
- Lamb
- Lobster
- Mussels
- Oysters
- Pasta
- Pork
- Recipes4Two
- Salad
- Sauce
- Seasoning
- Shrimp
- Soup
- Sandwiches
- Turkey
- Veal
- Veggies
- Chef Tips
- Conversions
- Food Facts
- About
- Downloads
- Sitemap
- Testing
Lemon Pesto
Yields: About 1 cup
Ingredients:
2 cups loosely packed fresh basil leaves
2 large cloves garlic
1 tablespoon minced lemon zest
2 tablespoons freshly squeezed lemon juice
¼ cup pine nuts, toasted (see page 4)
¼ cup freshly grated Asiago cheese
⅓ cup olive oil
Salt and freshly ground black pepper
Procedure:
Combine the basil garlic, lemon zest, lemon juice, pine nuts, and cheese in a food processor or blender. Process to mix. With the machine running, slowly add the oil. Season to taste with salt and pepper and process to the desired consistency. Let stand for 5 minutes before serving.
Book: "Very Pesto"
Book Author: Dorothy Rankin
Publisher: Random House
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈