Lemon-pesto dressing

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15 min


1 cup


  • 1 cup lightly packed fresh basil leaves
  • 1 lemon
  • 1/2 cup pine nuts , preferably toasted
  • 2 large garlic cloves , crushed
  • 1/2 tsp salt
  • pinch of freshly ground black pepper
  • 1/2 cup olive oil


  • Wash basil leaves carefully in cold water to remove any sand that may be clinging to leaves. Drain and pat dry with paper towels or a clean old tea towel, as basil may stain. Squeeze juice from lemon.
  • Place basil, 1 tablespoon lemon juice, pine nuts, garlic, salt and pepper in a blender or food processor. Whirl, using an on-and-off motion, until fairly smooth, scraping down sides of bowl frequently. While machine is running, gradually add olive oil drop by drop at first, then in a thin steady stream, until all oil is added. Taste and swirl in more lemon juice, 1 tablespoon at a time, if needed.

Nutrition (per serving)

  • Calories
  • 88,
  • Protein
  • 1.3 g,
  • Carbohydrates
  • 1.2 g,
  • Fat
  • 9.3 g,