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Lemon Basil Pesto

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Lemon basil pesto is a vibrant alternative to traditional pesto. This fresh herb puree is a wonderful spread, or fantastic alongside chicken, fish, and pasta.

What you need:
 ¼ cup pine nuts
 2 ½ cups fresh basil leaves (firmly packed)
 1 tbsp fresh or bottled lemon juice
  cup olive oil (1/2 cup olive oil if making spread)
 1-2 cloves of garlic
 1 tsp lemon zest
 ½ cup low sodium parmesan cheese
To make the pesto:
1

Heat a pan on medium heat and add pine nuts. Stir until pine nuts are lightly toasted.

2

Remove pine nuts from heat and allow to cool.

3

In a food processor or blender combine basil, and pine nuts. Pulse lightly for about a minute.

4

Add lemon juice, olive oil, garlic, lemon zest, and parmesan cheese and mix together until smooth.

Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.

Ingredients

What you need:
 ¼ cup pine nuts
 2 ½ cups fresh basil leaves (firmly packed)
 1 tbsp fresh or bottled lemon juice
  cup olive oil (1/2 cup olive oil if making spread)
 1-2 cloves of garlic
 1 tsp lemon zest
 ½ cup low sodium parmesan cheese

Directions

To make the pesto:
1

Heat a pan on medium heat and add pine nuts. Stir until pine nuts are lightly toasted.

2

Remove pine nuts from heat and allow to cool.

3

In a food processor or blender combine basil, and pine nuts. Pulse lightly for about a minute.

4

Add lemon juice, olive oil, garlic, lemon zest, and parmesan cheese and mix together until smooth.

Lemon Basil Pesto