ZERO POINT LEMON PESTO 🍋

Prepare the Herbs and Nuts:
- Rinse the basil, parsley, and mint leaves thoroughly under cold water. Pat dry with paper towels or a clean kitchen towel.
- In a dry skillet over medium heat, toast the pine nuts for 3-4 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and let cool.
Combine Ingredients in a Food Processor:
- In a food processor, combine the basil, parsley, mint (if using), toasted pine nuts, garlic cloves, grated Parmesan cheese (if using), lemon zest, and lemon juice.
- Pulse several times until the ingredients are roughly chopped and combined.
Drizzle in Olive Oil:
- With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. Scrape down the sides of the processor as needed.
Season to Taste:
- Taste the pesto and season with salt and pepper as desired. Adjust the lemon zest and juice to achieve the right balance of acidity and freshness.
Store or Serve Immediately:
- Transfer the WW Zero Point Lemon Pesto to a jar or airtight container. If storing, cover the surface of the pesto with a thin layer of olive oil to prevent oxidation and refrigerate for up to 1 week.
- Alternatively, use the pesto immediately as a sauce for pasta, a spread for sandwiches, a dip for vegetables, or a topping for grilled meats and fish.