Lemon Basil Pesto Food

LEMON BASIL PESTO

Lemon Basil Pesto image

Lemon basil tastes just like basil, but with an added hint of lemon. It's truly a delicate and beautiful flavor!

Provided by Sweetphi

Time 10m

Number Of Ingredients 5

Ingredients

2 cups Lemon basil leaves (loosely packed into the measuring cup, or regular basil with a squeeze of lemon juice)
1/2 cup Extra virgin olive oil
1/4 cup Parmesan cheese (shredded)
1/4 cup Pine Nuts (toasted)
1 Garlic clove

Steps:

Preheat oven to 350, line a baking sheet with aluminum.
Place the pine nuts on baking sheet and bake for 3-5 minutes until they are golden brown.
When pine nuts are done toasting put all ingredients into a food processor, pulsate for about a minute until well combined, and then you have pesto.

BASIL PESTO

Basil Pesto image

This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!

Provided by Bonnie Traynor

Categories Spreads

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups basil
2 -5 garlic cloves
1/4 cup pine nuts
1/4 cup grated parmesan cheese
1/8 cup lemon juice
1/8 cup olive oil

Steps:

Mix everything together in food processor except the oil and lemon.
Once everything is mixed well, drizzle with lemon and oil.
Mix until well blended.
Serve on pasta or just about anything that needs a pick me up.
Will keep in refrigerator for 2-3 days.
Enjoy!

Nutrition Facts : Calories 201.4, Fat 19.2, SaturatedFat 3.2, Cholesterol 7.3, Sodium 129.1, Carbohydrate 3.8, Fiber 0.8, Sugar 0.8, Protein 5.6

LIGHT LEMON PESTO PASTA

Light Lemon Pesto Pasta image

Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.

Provided by Baking Nana

Categories World Cuisine Recipes European Italian

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package spaghetti
4 ounces Pecorino-Romano cheese, cut into cubes
6 cloves garlic
2 cups loosely packed baby spinach leaves
1 cup firmly packed basil leaves
½ cup chopped walnuts
¼ cup lemon juice
¼ teaspoon lemon zest
¼ teaspoon salt
2 tablespoons olive oil

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
Pour sauce over spaghetti and toss to coat.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g

PAN SEARED SALMON WITH LEMON BASIL PESTO

Pan Seared Salmon With Lemon Basil Pesto image

This is a salmon fillet served with a fresh pesto on top. You could use a store-bought pesto if you like, but homemade is so much better and so easy to do.

Provided by threeovens

Categories Very Low Carbs

Time 20m

Yield 2 fillets, 2 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup pine nuts, lightly toasted
1 cup fresh basil leaf, packed
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup parmesan cheese, freshly grated
1 pinch crushed red pepper flakes (I use a generous pinch)
1 tablespoon fresh lemon juice
kosher salt & freshly ground black pepper
12 ounces salmon fillets (2, 6-oz each)
cooking spray

Steps:

Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor.
To the food processor, add basil and garlic; pulse just to combine.
With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky).
Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside.
Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper.
Heat the skillet, over medium-high heat, then spray with cooking spray.
Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan).
Serve salmon with pesto spooned over top.
Can also be served at room temperature.

Nutrition Facts : Calories 630.9, Fat 49.7, SaturatedFat 8.1, Cholesterol 88.4, Sodium 319.7, Carbohydrate 4.8, Fiber 1.1, Sugar 1, Protein 42.5

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