Lemon Pesto Dip Recipes

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LIGHT LEMON PESTO PASTA



Light Lemon Pesto Pasta image

Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.

Provided by Baking Nana

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package spaghetti
4 ounces Pecorino-Romano cheese, cut into cubes
6 cloves garlic
2 cups loosely packed baby spinach leaves
1 cup firmly packed basil leaves
½ cup chopped walnuts
¼ cup lemon juice
¼ teaspoon lemon zest
¼ teaspoon salt
2 tablespoons olive oil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
  • Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
  • With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
  • Pour sauce over spaghetti and toss to coat.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g

BASIL PESTO



Basil Pesto image

This classic basil pesto recipe is nutty and bright. We love it on pasta, pizza, and more! See the post above for my favorite pesto sauce variations.

Provided by Jeanine Donofrio

Categories     condiment

Time 5m

Number Of Ingredients 8

½ cup toasted pine nuts
2 tablespoons fresh lemon juice
1 small garlic clove
¼ teaspoon sea salt
freshly ground black pepper
2 cups basil leaves
¼ cup extra-virgin olive oil (plus more for a smoother pesto)
¼ cup freshly grated Parmesan cheese (optional)

Steps:

  • In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
  • Add the basil and pulse until combined.
  • With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

CREAMY PESTO DIP



Creamy Pesto Dip image

This easy-to-make, do-ahead dip is ready for a party!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h5m

Yield 1

Number Of Ingredients 6

1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1/3 cup pesto
2 tablespoons thinly sliced green onions
2 teaspoons lemon juice
Cut-up raw vegetables, if desired

Steps:

  • Stir together all ingredients except raw vegetbles.
  • Cover and refrigerate at least 2 hours but no longer than 48 hours. Serve with raw vegetables.

Nutrition Facts : Calories 75, Carbohydrate 1 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 65 mg

CRUDITéS WITH LEMON-PESTO GOAT CHEESE DIP



Crudités with Lemon-Pesto Goat Cheese Dip image

Provided by Meredith Deeds

Categories     Condiment/Spread     Vegetable     Appetizer     No-Cook     Vegetarian     Quick & Easy     New Year's Eve     Goat Cheese     Lemon     Basil     Pine Nut     Sour Cream     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Assorted vegetables (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama sticks)
10 ounces soft fresh goat cheese, room temperature
2/3 cup sour cream
1/4 cup plus 2 tablespoons purchased pesto
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
2 tablespoons toasted pine nuts

Steps:

  • Arrange vegetables on platter; cover and chill. Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth. Season with salt and pepper. Transfer to serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
  • Top dip with dollops of remaining 2 tablespoons pesto. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.

LEMON PESTO DIP



Lemon Pesto Dip image

Make and share this Lemon Pesto Dip recipe from Food.com.

Provided by DailyInspiration

Categories     Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 9

1 1/2 cups fresh basil, packed
1/2 cup fresh baby spinach leaves, packed
1/2 cup walnuts
1/4 cup asiago cheese, grated
2 tablespoons soft silken tofu
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra-virgin olive oil
1/2 teaspoon lemon zest

Steps:

  • Pulse the basil and spinach in a mini food processor until finely chopped. Add the nuts and cheese. Whirl until the nuts are finely chopped. Add the tofu, salt and pepper. With the motor running, drizzle in the olive oil. Add the lemon zest, and whirl to blend.
  • Scoop the pesto into a bowl. Surround it with your selection of raw veggies, including red bell pepper strips, cherry tomatoes, etc. The dip will keep up to 2 days in the refrigerator.

Nutrition Facts : Calories 881.7, Fat 92.7, SaturatedFat 11.1, Sodium 1179.7, Carbohydrate 11.2, Fiber 5.7, Sugar 1.8, Protein 11.5

ARTICHOKE LEMON PESTO DIP RECIPE - (4.5/5)



Artichoke Lemon Pesto Dip Recipe - (4.5/5) image

Provided by á-216

Number Of Ingredients 5

1 jar Harry and David's Lemon Pesto
1/2 cup mayo
1 cup and 2 tbsp grated parm
1/4 cup fresh chopped basil
salt and pepper to taste

Steps:

  • Preheat oven to 350. Mix all together, except 2 tbsp of cheese, until well blended. Spoon into baking dish and sprinkle with remaining cheese. Bake for 30 mins or until cheese bakes to a golden crust. Serve with crackers.

TAMRA'S LEMON ARTICHOKE PESTO



Tamra's Lemon Artichoke Pesto image

Chopped artichoke hearts with garlic, lemon juice, and Parmesan. Great on rotelle pasta or as an appetizer on mini toasts. Tastes just like the stuff I was paying too much for at the specialty market. We freeze the leftovers in an ice tray for easy weekday dinners.

Provided by KITTEN

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 15m

Yield 8

Number Of Ingredients 10

¼ cup chopped fresh cilantro
8 medium garlic cloves
4 tablespoons lemon juice
½ teaspoon cayenne pepper
1 cup walnuts
½ cup canola oil
½ cup olive oil
salt to taste
1 (8 ounce) package frozen artichokes, thawed and chopped
½ cup grated Parmesan cheese

Steps:

  • Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil, and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 6.2 g, Cholesterol 5.5 mg, Fat 39.2 g, Fiber 2.3 g, Protein 5.7 g, SaturatedFat 4.9 g, Sodium 110.6 mg, Sugar 0.7 g

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