You guys, this Lemon-Basil Pesto! We seriously cannot get enough it. We love it so much that we have declared this week PESTO WEEK over here on The Defined Dish! Pesto lovers, rejoice!
This Lemon-Basil Pesto is simple, easy, delicious, dairy-free, Whole30 and Paleo approved pesto is about to be the star of the show in tons of delicious recipes that we created, like this roasted red pepper and pesto omelet. We hope you guys enjoy!
Lemon-Basil Pesto
2016-05-03 14:13:20
Prep Time
5 min
Cook Time
2 min
Ingredients
- 1/2 cup extra virgin olive oil
- Juice from 1 lemon
- 3-4 garlic cloves
- 1 large handful of salted roasted cashews
- 2 cups packed basil
- Salt and black pepper, to taste
- small handful of pine nuts (adds a creamier taste)
Instructions
- Combine all ingredients in a food processor or blender and blend until smooth.
Notes
- Add more pine nuts for creamier texture. Add more Lemon, if you desire!
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5 Comments
DeeDee
July 15, 2022 at 9:42 pmMade this today to put over my roasted chicken thighs! Didn’t have the pine nuts, so just added a few extra cashews. Very yummy and my husband loved it!
Hilary
March 11, 2021 at 12:02 amDoes this freeze well for future use?
Alex
March 11, 2021 at 12:10 pmyes!!! absolutely!
Sandy Yaw
June 4, 2017 at 11:26 pmWhat can you use instead of the pine nuts? Pine nuts are not a friend of mine haha
Alex
June 4, 2017 at 11:44 pmYou can just leave them out and only use the cashews in the recipe! The pinenuts are necessary, they just add a little creaminess to it.