Today I made an easy step by step on How to Make Lemon Pesto. It’s super easy to make and once you try this, you will never buy store bought pesto again!
The Italian Parsley is growing like crazy in my garden right now! So let’s just say I’ve been making lots of Pesto lately. 🙂
I love making my own Pesto. It’s so fresh and has so much flavor. I toss it in Pasta, put it on Sandwiches, and even spread it on Pizza for the sauce.
Pesto is just so versatile!
For this Pesto recipe all you need is Italian Parsley, Lemon Juice, Garlic, Sea Salt, Extra Virgin Olive Oil, Parmesan Cheese, and Cashews.
I know traditional Pesto is made with Pinenuts, but I only had Cashews on hand. Typically any nut will work, so just use what you have!
Oh and I recommend using unsalted nuts for this.
Toss it all into a food processor and pulse 20-30 seconds, stopping and scraping down the sides in between pulses.
If it’s too thick add a little more Olive Oil until your desired consistancy.
If I’m using it on Sandwiches or Pizza I leave it on the thicker side. But if I’m going to toss it with some Pasta I’ll thin it out a little more.
If you use it in Pasta I recommend using some of the Pasta water to thin it out as you’re mixing it into the Pasta.
Wondering what to use this Pesto in? Check out some of my other recipes with it below!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up. 🙂
How to Make Lemon Pesto
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 4 1x
- Cuisine: Italian
- 2 cups Flat Italian Parsley
- 1/4 cup unsalted Cashews
- 1/2 cup shredded Parmesan
- 1 clove Garlic
- 1/2 tsp Sea Salt
- 2 Tbs fresh Lemon Juice
- 1/4 cup EVOO
- Add all ingredients into a food processor or high speed blender
- Pulse 20-30 seconds, stopping and scraping down the sides in between pulses
- If it’s too thick, add a little more EVOO to your desired texture
- Texture should be smooth and not pasty
Store in an airtight container in the fridge 5-7 days, or freeze 3-4 months