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5
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Lemon Pesto
The best lemon pesto with basil and arugula– perfect on just about anything!
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Side Dish
Cuisine:
Italian
Servings:
1
cup
Author:
Caitlin Charlton
Ingredients
3
cups
basil leaves
packed
1
cup
arugula
packed
¼
cup
toasted pine nuts
¼
cup
grated parmesan cheese
¼
teaspoon
red pepper flakes
use less if you don't want a slight kick
1
garlic clove
2
tablespoon
lemon juice
1
teaspoon
Kosher salt
1
teaspoon
freshly cracked black pepper
⅓
cup
extra virgin olive oil
Instructions
Add basil, arugula, toasted pine nuts, parmesan, red chili flakes, garlic, lemon juice, salt, and pepper to a large food processor.
Pulse while simultaneously drizzling in olive oil. Pesto is done when it is just combined and ingredients are very small (but not a paste).
Notes
Makes approximately 1 cup of pesto.
Can be refrigerated in an airtight container with an extra drizzle of olive oil layered on top up to 3-5 days, or up to 3-4 months in the freezer.