Easy fresh Lemon Pesto Recipe

This lemon pesto recipe calls for pantry-friendly ingredients starring lemon, basil, pistachios, salt, and lots of cheese. It is a no-cook sauce that is low in carbs, keto, and gluten-free and comes together in no time.

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Prep Time 5

Total Time 5

Course Appetizer, Snack

Cuisine Italian

Servings Cup

Equipment

Food Processor/Blender

Ingredients

1½ Lemon sqeezed
1 tsp Lemon Zest
¼ cup Pistachio Nuts
2 cup Basil Leaves
2 tbsp Mozzarella Cheese shredded
2 cloves Garlic
¼ cup Olive Oil
¼ tsp Salt
Black Pepper Powder a pinch
1 tbsp Water optional

Instructions

In a blender, add pistachios, and blitz them coarsely.
Now add lemon juice, lemon zest, basil leaves, olive oil, mozzarella cheese, salt, and black pepper powder. Pulse them into a fine sauce.
If you think that the pesto is too thick, add a modest amount of water, and again blitz the mixture.
Your lemon pesto sauce is ready to be served.

Notes

Go for different nuts: If you're tired of the same old pine nuts and pistachios in the pesto, you can also engulf roasted cashews or almonds, or a mixture of both.

Use a mix of herbs: Other than basil leaves, mint leaves or parsley can also be used. If that's not enough, a combination of all three will bring an extraordinary texture and flavor.

Don't stuff the food processor/ blender: Whether you're using a food processor or a blender, make sure that you're overstuffing them to the brim. It will overheat the machine and may damage it also. To avoid that, add the ingredients one by one.

How to store:

Refrigerator: This pesto lasts for 2-3 days in the fridge by storing it in an air-tight or a tightly-lid glass container.

Freezing: If you want to store the sauce for a longer duration, it can be frozen for up to 3 months. For the least wastage, portion the pesto in small zip-lock pouches, so you can use the desired amount without making a mess.

Tried this recipe?Let us know how it was!