Lemon Peanut Pesto
Making your own pesto is easier than you might think. This lemon peanut pesto wins you over with an unusual, aromatic mix of roasted peanuts, fresh lemon and herbs. It's wonderful with courgette noodles (zoodles) and just as good alongside steamed vegetables. Ready in minutes and keeps for up to two days in the fridge.
Ingredients
- 100 g roasted, salted peanuts
- 1 unwaxed lemon
- 4 sprigs thyme
- 4 sprigs parsley
- 100 ml peanut oil
- 100 g full-fat cream cheese, German Doppelrahmfrischkäse; use a rich, spreadable cream cheese
- 50 g Parmesan, grated
- salt and pepper, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 430 kcal | 1,720 kcal |
| Carbohydrates | 5 g | 20 g |
| Protein | 11 g | 44 g |
| Fat | 41 g | 164 g |
| Fibre | 2 g | 8 g |
| of which sugar | 2 g | 8 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Finely grate the zest of the lemon and squeeze out the juice.
- Strip the leaves from the thyme and parsley sprigs.
- Put the lemon zest, thyme, parsley, peanuts, peanut oil and lemon juice into a tall container and blitz to a fine purée with a stick blender.
- Stir in the cream cheese and grated Parmesan until well combined.
- Season the pesto with salt and pepper. Stored in the fridge, it keeps for up to 2 days. It's especially good with courgette noodles (zoodles).
Cooked it? Tell us how it turned out.
Did you like it? Rate this recipe
Nutrition facts per serving (estimate)
| Calories | 430 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 11 g |
| Fat | 41 g |
| Fibre | 2 g |
| of which sugar | 2 g |
Frequently asked questions
How long does the lemon peanut pesto keep?
Stored in the fridge, the pesto keeps for up to 2 days.
What goes best with this peanut pesto?
It's especially good with courgette noodles (zoodles) and with steamed vegetables.
Is this pesto gluten-free?
Yes, the recipe contains no gluten-based ingredients and is naturally gluten-free.
Can I swap out the peanut oil?
Yes, you can use another neutral vegetable oil instead, such as rapeseed oil. The nutty flavour will just be a little milder.
Comments
No comments yet. Be the first to write one!
Thanks for your comment! We will review it and publish it shortly.