Simple Pesto

An easy pesto recipe to preserve fresh herbs

Yields 1 cup
Prep Time 5 minutes

Total Time 5 minutes
Recipe Type: sauce
Cuisine gluten-free, low-carb

Author: [get-the-author]
Scale This Recipe


  • 2 cups herbs
  • ⅓ cup nuts or seeds (pine nuts, almonds, pistachio, pumpkin seeds, sunflower seeds)
  • ⅓ cup grated Parmesan cheese (optional)
  • ½ cup extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • salt and pepper, to taste


  1. In a food processor or blender, combine herbs and nuts and process until finely chopped.
  2. Add the Parmesan, if adding, and pulse again.
  3. With the motor running, drizzle in the olive oil and lemon juice.
  4. Season to taste with salt and pepper.
  5. When storing, drizzle some extra olive oil on top of the pesto to create an air tight seal.
  6. Will keep in refrigerator about 1 week. Will keep in freezer about 3 months.


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