Pesto with Grilled Lemons
My grandmother, Philomena's original pesto recipe updated with a splash of grilled citrus. Its great as a marinade, sauce for steaks, pasta, as a dipping sauce for grilled stuffed artichokes, drizzled over a salad.
Course Sauces and Dressings
- 1 cup spinach leaves
- 1 cup basil leaves
- 18 each pitted Italian green olives
- 1/4 cup Romano cheese grated
- 1 tsp orange zest
- 1 whole juice of grilled lemon
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup pine nuts toasted
- 1/3 cup olive oil extra virgin
Pulse the pine nuts, and olives together in a food processor.
Add the cheese, zest, grilled lemon juice, salt and pepper and pulse a few times.
Add the spinach and basil leaves and pulse a few times.
Turn the food processor on and slowly stream in the olive oil.
Add additional olive oil as necessary for desired consistency.