lemon, basil and olive pesto
pesto di limone e olive
TOTAL TIME: 10 minutes
MAKES: 1 cup
Delicious with pasta (makes enough for 1 pound), this pesto also makes an excellent dressing for hearty greens and is fabulous drizzled over grilled, broiled or sautéed fish.
- 1 lemon
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 cups packed fresh basil leaves
- 1/4 cup Taggiasca or Gaeta olives, pitted
- Fine sea salt
- Freshly ground black pepper
Using a sharp vegetable peeler or paring knife, remove 2 long, wide strips zest from lemon, avoiding white pith. Juice lemon.
In a blender, purée lemon juice, zest and oil until emulsified. Add basil, olives, heaping 1/4 teaspoon salt and generous pinch pepper; purée until smooth (pesto will be thin). Adjust seasoning to taste.
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