Lemon Basil Pesto (Nut-Free & Gluten-Free)

This is the time of year for PESTO!  Basil is growing like crazy with the hot weather we’ve been having here (weeks of over 100 degrees).  

I love pesto, in fact I love to eat it by the spoonful.  It’s delicious alone, on sandwiches, on pasta, on eggs, on grilled veggies …

This is my favorite version that I’ve been making for many years.  It’s nut-free and has the added freshness of lemon. 

Enjoy!

Lemon Basil Pesto (Nut-Free & Gluten-Free)

Equipment: Microplane Rasp Zester or Standing Grater/Zester, Food Processor

·      2 cups fresh basil leaves (1 large bunch basil, stems removed)

·      2-3 fresh garlic cloves, peeled and sliced

·      Zest of 1 lemon

·      Juice of 1 lemon (about ¼ cup)

·      3 tablespoons organic extra virgin olive oil

·      6 ounces raw parmesan cheese, cut into chunks

·      ½ teaspoon Celtic sea salt (See Resources)

1.    Wash and prep basil, remove stems.  Wash lemon and peel garlic cloves. 

2.   Assemble food processor – add basil leaves, sliced garlic, lemon zest, lemon juice, olive oil, parmesan cheese and sea salt.*  Pulse until combined and smooth.

3.   Taste for desired saltiness.  Add more salt if needed.

4.   Store in refrigerator until ready to use. 

Yield: About ½ cup

Storage: Keeps well in the refrigerator for 3 days.  

*Note: If you prefer a thinner pesto, you can add another tablespoon of extra virgin olive oil or if you're serving this on pasta, you can add a little amount of the cooking water to the pesto.  

This post is part of Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Hearth & Soul Hop @ Premeditated Leftovers, Healthy 2day Wednesdays @ day2dayjoys, Allergy-Free Wednesday @ The Tasty Alternative, and Simple Lives Thursday @ My Humble Kitchen.