20 min320 kcal4 portions
Basil Pesto with Lemon Oil and Toasted Pine Nuts
#European#gluten-free#high content#summer#< 15 minutes
Exceptional basil pesto enhanced by toasting pine nuts and gently pressing olive oil with lemon zest for a delicate citrus aroma. Ideal as an elegant addition to fresh homemade pasta or as a bold sauce for grilled vegetables or fish.
Ingredients
Ingredients for the pesto
30 g fresh basil3 g garlic cloves25 g pine nuts, lightly toasted30 g grated Parmesan cheese60 ml extra virgin olive oil15 ml fresh lemon juice1 g freshly grated lemon zest (organic)2 g sea salt1 g freshly ground black pepper
Procedure
- Lightly toast the pine nuts in a dry pan over medium heat, stirring regularly until golden brown and fragrant, about 3-4 minutes. Let cool.
- Thoroughly rinse the basil, dry it, and remove the thick stems.
- Place the toasted pine nuts, garlic, salt, and pepper in a food processor. Blend until finely chunky.
- Add the basil, lemon zest, and Parmesan. Pulse until the ingredients are lightly combined.
- Slowly pour in the extra virgin olive oil while mixing, then add the lemon juice at the end. Blend until smooth, resulting in a pesto that has a delicate yet richly textured consistency.
- Taste and adjust with salt, pepper, or lemon juice as needed.
- Serve with fresh pasta, grilled vegetables, or as a refined dressing. Store the pesto in a sealed container in the refrigerator, covered with a thin layer of olive oil to prevent oxidation, and consume within 5 days.
Nutritional values
Calories
320 kcal
Proteins
8 g
Carbohydrates
4 g
Fats
30 g
Saturated fats
4.5 g
Fiber
1 g
Sugar
1 g
Cholesterol
10 mg
Sodium
250 mg
Portions
4