Lemon Pesto Recipe: Serve lemon pesto as a dip for

Ingredients

_3 lemons _3 tablespoons pine nuts _2 large garlic cloves

L1 cup grated Parmigiano-Reggiano

J1 teaspoon kosher salt, plus more to taste _1/4 teaspoon freshly ground black pepper

L3/4 cup extra virgin olive oil

Directions

1. Prep the lemons. Wash the lemons. Juice one lemon and throw it away. Trim off the ends of the remaining two lemons, cut in half, then slice into quarters. Remove the seeds and trim the core from each segment.

2. In a blender, add the lemons, lemon juice, pine nuts, garlic, parm, salt, and pepper and blend on medium until the lemons begin to look smooth, 30 seconds to 1 minute.

3. With the blender running on low, slowly add the olive oil until smooth and creamy.

4. Serve or store in the fridge for up to 3 days.