Lemon Herb Butter Pesto
  • 2cloves garlicpeeled
  • 1tsp Dijion-style Mustard
  • 2 strips lemon zest2 x ½ inches*
  • tsp ¼freshly ground pepper
  • tsp ½sea salt
  • 2tsp fresh cilantro
  • cup ½+ 1 Tsb From Olives and Grapes All Natural Butter Flavored Extra Virgin Olive Oil
  • 3 Tbs Fresh lemon juice
  • 1/3cup packed Italian Parsley
  1. In a food processor, finely chop garlic, lemon zest and salt for about 20 seconds.
  2. Scrape prep bowl.
  3. Add parsley and cilantro leaves and chop 10 – 15 seconds.
  4. Add lemon juice, mustard and pepper and process on chop to blend well, about 30 seconds. Slowly add olive oil and process to emulsify, about 30 seconds.
  5. This is excellent on sautéed asparagus, steamed brussel sprouts, broccoli, angel hair pasta as well as chicken or seafood.
  6. * To avoid the bitter white pith of lemon, peel lemon with a potato peeler