Lemon, Basil and Olive Pesto / Pesto di limone e olive

Makes 1 cup. Perfect for pasta (1 cup dresses 1 pound pasta), salad dressing, grilled, broiled or sauteed fish. From La Cucina Italiana magazine.

Yield: 1 serving
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  • 1 lemon
  • 1/2 cup(s) plus 2 tablespoons Extra-virgin olive oil
  • 2 cup(s) fresh basil leaves packed
  • 1/4 cup(s) Taggiasca or Gaeta olives pitted
  • Fine sea salt
  • Freshly ground pepper


  1. Using a sharp vegetable peeler or paring knife, remove 2 long, wide strips zest from lemon, avoiding white pith. Juice lemon.

  2. In a blender, puree lemon juice, zest and oil until emulsified.

  3. Add basil, olives, heaping 1/4 teaspoon salt and generous pinch pepper. Puree until smooth (pesto will be thin).

  4. Adjust seasoning to taste.
December 2014

This recipe is a personal recipe added by Edsemo and has not been tested or endorsed by MyRecipes.

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