Lemon-pesto dressing
5
- Prep Time15 min
- Total Time15 min
- Makes1 cup
Ingredients
1 cup lightly packed fresh basil leaves
1 lemon
1/2 cup pine nuts, preferably toasted
2 large garlic cloves, crushed
1/2 tsp salt
pinch of freshly ground black pepper
1/2 cup olive oil
Instructions
Wash basil leaves carefully in cold water to remove any sand that may be clinging to leaves. Drain and pat dry with paper towels or a clean old tea towel, as basil may stain. Squeeze juice from lemon.
Place basil, 1 tablespoon lemon juice, pine nuts, garlic, salt and pepper in a blender or food processor. Whirl, using an on-and-off motion, until fairly smooth, scraping down sides of bowl frequently. While machine is running, gradually add olive oil drop by drop at first, then in a thin steady stream, until all oil is added. Taste and swirl in more lemon juice, 1 tablespoon at a time, if needed.
Nutrition (per serving)
Calories 88, Protein 1.3g, Carbohydrates 1.2g, Fat 9.3g.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.