Pesto Genovese with Lemon


  • 4 cups loosely packed basil
  • Zest of one lemon
  • 1 clove garlic, crushed
  • ⅓ cup grated Parmigiano-Reggiano
  • ¼ cup pine nuts, toasted
  • ⅓ cup extra-virgin olive oil, preferably Ligurian
  • Kosher salt, to taste


In a food processor or blender, add the basil, lemon zest, garlic, cheese, and pine nuts. Pulse until the mixture is roughly chopped, about 3 to 5 seconds. With the motor running, add the olive oil in a slow and steady stream until the mixture becomes smooth. Season with salt.


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