Here’s a Meyer Lemon Basil Pesto that’s a yummy change of pace from typical pesto. It has a delicious lemony tang and can easily be made oil free if you choose!
I love my favorite pesto but since it’s Meyer Lemon season I thought I’d try to put a few to good use in a different version of pesto. Meyer Lemon Basil Pesto is delicious on bruschetta, as a spread on sandwiches, tossed with pasta or roasted vegetables.
This recipe is vegan but you can easily swap out the nutritional yeast for Parmesan cheese if you prefer. For an oil-free version just omit the oil and add a couple tablespoons of water to get the consistency you’re looking for.
PrintMeyer Lemon Basil Pesto
Ingredients
2 C. basil
1/2 C. pine nuts (I like to toast them)
1 clove garlic
2 Tbls. nutritional yeast*
1 tsp. salt
1/2 tsp. pepper
2 small Meyer lemons, zested and juiced
1/2 ripe avocado
1/4 C. olive oil**
Instructions
Place all ingredients in food processor and blend. Taste and adjust seasonings if necessary.
Notes
*use parmesan cheese if not vegan – or use vegan parm if desired (I have not tried it with vegan parm)
**Oil free? Just omit and add a few tablespoons of water for desired consistency
