Trader Joe’s Lemon Pesto Sauce Recipe
Are you looking for a refreshing twist to elevate your meals? This Trader Joe’s Lemon Pesto Sauce Recipe is the perfect answer! Combining the brightness of fresh lemons, the nuttiness of toasted almonds, and the savory richness of Grana Padano cheese, this sauce is a delightful balance of flavors.
Ingredients
- ½ cup sunflower seed oil
- 2 medium lemons for 3 tablespoons juice
- 3 tablespoons water
- ½ cup grated Grana Padano cheese
- ½ cup whole almonds
- 1 teaspoon sugar
- 2 tablespoons lemon zest from the 2 lemons
- ½ teaspoon salt
- ¼ teaspoon lactic acid
- ¼ teaspoon natural flavors lemon or citrus extract
- ¼ teaspoon vegetable and fruit juice for color – turmeric works great for yellow
- ¼ teaspoon yeast extract
- ¼ teaspoon ground black pepper
Instructions
- Begin by placing the whole almonds in a dry pan over medium heat. Toast for about 5 minutes, stirring frequently, until they’re fragrant and slightly golden. Set them aside to cool completely.
- Once cooled, add the almonds to a food processor and pulse until they’re finely chopped. Avoid over-processing, as this could turn them into almond butter.
- To the chopped almonds, add grated Grana Padano cheese, lemon zest, sugar, salt, lactic acid, natural lemon or citrus extract, yeast extract, and black pepper.
- Turn the food processor on and slowly drizzle in the sunflower seed oil. Blend until the mixture becomes smooth and creamy.
- Add the lemon juice and water to the food processor. Pulse until the sauce achieves a smooth yet slightly textured consistency.
- For a vibrant lemony hue, add a tiny pinch of turmeric or a small amount of vegetable/fruit juice. Blend briefly to combine.
- Taste the pesto and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
- Transfer the lemon pesto sauce to a serving bowl. Pair it with your favorite pasta, drizzle over grilled veggies, or serve as a zesty dip for bread and crackers.
Video
Notes
To store Trader Joe’s Lemon Pesto Sauce, transfer it to an airtight container and refrigerate for up to 5 days. For longer storage, freeze it in small portions using ice cube trays.