Lemon pesto

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1 cup (250 mL)


  • 1 cup fresh basil
  • 1/2 cup toasted pine nuts
  • 1 tbsp lemon juice
  • 2 garlic cloves , minced
  • 1/2 cup olive oil
  • 1 pinch salt and pepper


  • In a blender or food processor, whirl packed basil leaves with toasted pine nuts, lemon juice and minced garlic until fairly smooth. While machine is running, gradually add olive oil. Taste, then whirl in pinches of salt and pepper. Great for using in our Fish Stew With Pesto Swirl or tossing with hot noodles or as a sandwich spread or dipping sauce.

Use up bunches of garden-fresh basil to make this fantastic sauce.