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My recipe

Lemon pesto

Lemon pesto

  • 2 tbsp fresh lemon juice
  • 200 ml (~1 cup) basil leaves
  • ½-1 tsp fine grade sea salt
  • 1-2 tsp lemon zest finely grated
  • 1/2 tsp lemon pepper (fresh ground black pepper)
  • ½ tsp garlic powder (2 fresh cloves)
  • 50 g grated Parmigiano cheese (Parmesan)
  • 3 tbsp almond oil (olive EV oil, vegetable oil)
  • 1-2 tbsp almonds (blanched, toasted, chopped)
  • Combine the basil in with the almonds, pulse a few times in a food processor.
  • Add the garlic, lemon zest, lemon juice, garlic and pulse a few times more.
  • Gradually add the almond oil in a constant stream while the food processor is on.
  • Add the grated cheese. Adjust with salt and pepper and stir well.

Serve with pasta, or over baked potatoes, or with grilled fish.