Zestylemonpesto Recipes

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ZESTY LEMON PESTO



Zesty Lemon Pesto image

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

Provided by gailanng

Categories     Nuts

Time 10m

Yield 1 cup

Number Of Ingredients 8

2 cups loosely packed basil leaves
2 -3 large garlic cloves
1 tablespoon minced lemon zest
1 tablespoon fresh lemon juice
1/4 cup toasted pine nuts
1/4 cup freshly grated asiago cheese
1/3 cup olive oil
salt & freshly ground black pepper

Steps:

  • Combine basil, garlic, lemon zest, lemon juice, pine nuts and cheese in a food processor or blender. Process to mix.
  • With the machine running, slowly add the oil. Season to taste with salt and pepper and process to the desired consistency. Let stand for at least 5 minutes before serving.

Nutrition Facts : Calories 919.6, Fat 96.2, SaturatedFat 11.7, Sodium 10.8, Carbohydrate 13.4, Fiber 4.8, Sugar 2.4, Protein 10.7

ZESTO PESTO



Zesto Pesto image

OK, the name's silly, but this version of pesto is really good! The recipe makes enough to generously sauce 1 lb of your favourite pasta. Developed for RSC #6. (edited to add that this recipe eventually won Ready, Set, Cook! #6. I am so proud of this creation and all the favourable reviews it has received - thanks to all who have tried it.)

Provided by evelynathens

Categories     Sauces

Time 10m

Yield 1 lb of pasta, 4 serving(s)

Number Of Ingredients 11

3 garlic cloves
1/2 teaspoon salt
5 black peppercorns
1 cup firmly packed spinach leaves, stems discarded, washed well and spun dry
1 cup firmly packed fresh basil leaf
1/2 cup olive oil
1/4 cup very dry white wine
1/2 cup cashews, toasted lightly and cooled or 1/2 cup pine nuts
1/2 cup parmesan cheese
1 lemon, zest of
1 lb linguine (or your favourite pasta) or 1 lb tagliatelle pasta noodles (or your favourite pasta)

Steps:

  • Mince and mash the garlic to a paste with salt and peppercorns.
  • In a processor or blender, puree spinach with basil, oil, wine, cashews, Parmesan, lemon zest and garlic paste.
  • The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks.
  • This makes enough for 1 lb of pasta.

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