Lemon Pesto 🍋
A fresh and summery pesto made with lemons (zest and juice), pine nuts, pecorino cheese, extra virgin olive oil, and basil. Excellent as a dressing for a cold pasta dish or to season bruschetta. A very simple and quick recipe to prepare in just a few minutes. You can prepare it well in advance and keep it in an airtight container in the fridge.
Also, try these pesto recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2/3
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the lemon pesto:
- 2 lemons
- 1.75 oz pine nuts
- 2.8 oz pecorino cheese
- cup extra virgin olive oil
- salt
- basil (To taste)
Steps
The preparation of lemon pesto is very simple and quick and does not require cooking, watch the video HERE.
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First, thoroughly wash the lemon peels (we must use organic, untreated lemons) and then slice as thinly as possible, removing the white part. Place the obtained peels in the blender. Add the pine nuts, basil, and squeezed lemon juice
(the amount depends on your taste, I used 1 and a half lemons). Add the oil, grated pecorino cheese, and a little salt
blend well for a few minutes. If not used immediately, place the obtained pesto in a hermetically sealed glass container and keep it in the fridge for a few days.
Enjoy your meal!
