Lemon pesto or Lemon cream perfect for dressing pasta, to accompany main courses, or simply spread on bread crostini. The recipe I want to tell you today is a simple and fragrant Lemon Cream perfect to use in many ways. I used it to dress pasta, but you can get creative as you like. The recipe is very simple; you only need a citrus juicer, a mixer, and a few ingredients, and you’re done! Perfect for summer, and I bet you’ll find a thousand ways to use it. If you prepare it in advance, you can store it in a container in the fridge for 2-3 days or freeze it. Have I convinced you to try it already? Then let’s run to the kitchen and prepare the Lemon Pesto together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: For 6 people
- Cuisine: Italian
- Energy 51.78 (Kcal)
- Carbohydrates 0.53 (g) of which sugars 0.20 (g)
- Proteins 1.16 (g)
- Fat 5.25 (g) of which saturated 1.07 (g)of which unsaturated 1.20 (g)
- Fibers 0.22 (g)
- Sodium 83.79 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Lemon and Basil Cream Ingredients
- 2 lemons (untreated)
- 2.67 tbsp extra virgin olive oil
- 0.4 cup grated Parmesan cheese
- 0.25 cup pine nuts
- 10 leaves basil
- 1 clove garlic
- 1/2 tsp salt
- 1 pinch pepper
What You Need
- Mixer
- Citrus Juicer
How to Prepare Lemon and Basil Pesto
Wash the lemons, cut the peel, only the yellow part, keeping it aside, and squeeze them to extract the juice, which you should then filter. Pour the lemon juice, the peel, a pinch of salt, grated Parmesan, and basil leaves into a mixer.
Add the pine nuts, a clove of garlic, and a pinch of pepper. Finally, pour the extra virgin olive oil and blend to obtain a dense and aromatic Lemon Cream.
If you prefer a smoother cream, you can blend it for a minute with an immersion blender. You can remove the garlic clove if you don’t like the taste or can’t digest it.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
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You can store the Lemon Cream in the fridge in a container for 2-3 days or you can freeze it
If you prefer, you can replace the pine nuts with 40 grams of peeled and slightly toasted almonds
If you prefer a more Creamy Pesto you can blend it more with an immersion blender
Read also my recipe for Lemon Tagliatelle
