Make the pesto: Add all of the ingredients to a food processor and pulse until the mixture is well combined and relatively smooth but retains some texture.
Season and serve: Taste and season with more lemon juice, salt, and pepper as needed. Transfer to an airtight container and smooth the top. Drizzle with just a little more olive oil to cover the top and store in the fridge for up to a week. You can also freeze the pesto for up to 2 months in an airtight container or in a covered ice cube tray. Thaw for at least an hour before using. Love the recipe? Leave us stars and a comment below!
