The Mediterranean Dish · by Kelly Vaughan★ 4.9 (11)
Lemon Pesto
NUTRITION · PER SERVING10M COOK
CAL 6%·PRO 5%
CARBS 1G2% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 13G94% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright summer sauce made with whole lemons, garlic, pine nuts, and Parmigiano-Reggiano. Use as a dip, toss with pasta, or drizzle over vegetables.
condimentmediterranean🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3 lemons, (1 juiced, and the remaining 2 chopped)
- 3 tablespoons pine nuts
- 2 large garlic cloves
- 1 cup grated Parmigiano-Reggiano
- 1 teaspoon kosher salt, (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil
At a glance
PER SERVING · TIME 10M
CAL 6%·PRO 5%
CARBS 1G2% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 13G94% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 150mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 13mg
- Calcium
- 68mg
- Iron
- 0.10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 150MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.