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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.
Print Recipe
Course: Sauces and Dressings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Pulse the pine nuts, and olives together in a food processor.
  2. Add the cheese, zest, grilled lemon juice, salt and pepper and pulse a few times.
  3. Add the spinach and basil leaves and pulse a few times.
  4. Turn the food processor on and slowly stream in the olive oil.
  5. Add additional olive oil as necessary for desired consistency.