Lemon Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 bunch basil
- 1 bunch parsley
- 1 clove garlic
- 6 tablespoon olive oil
- 5 tablespoon vegetable broth
- 40 g almond (s), chopped
- 20 g capers
- 2 lemon (s), grated zest and juice from them
- 4 tablespoon parmesan, grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the herbs, garlic, oil, broth, almonds and capers with the hand blender. Stir in lemon zest and parmesan. Season with lemon juice, salt and pepper. Tastes good with pasta!
- The pesto will keep in the refrigerator, covered with a little oil, for about 10 days.
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