Neapolitan LEMON PESTO, a simple and tasty pasta condiment, a typical recipe with the fragrant lemons of Procida or the coast.
The lemon pesto is one of the delicacies of Neapolitan cuisine, a fresh and aromatic condiment that brings with it the intense aromas of the Amalfi Coast. This pesto stands out for its ability to enhance flavors without weighing down dishes, making it ideal for the summer months or for those looking for a lighter alternative to more traditional condiments.
The lemon pesto is extremely versatile and can be used in many ways. It is perfect for dressing pasta, especially short shapes like fusilli or gnocchi, which hold the sauce well. But not only that: it is also excellent as a sauce to accompany fish dishes, seafood salads, or even as a spread on crostini for a light and tasty appetizer.
The preparation of the pesto follows a tradition that skillfully mixes local ingredients, typical of the Campania region. At the center of this recipe is the lemon from Procida, Sorrento, or Amalfi, known for its unique aroma and particularly oil-rich peel. The peel is used to create a citrusy base which is then enriched with fresh herbs like basil, adding a touch of freshness and a bright green color.
Besides the lemon, another key element of this pesto is extra virgin olive oil, preferably of Campania origin, which gives the condiment a velvety texture and a fruity flavor. To complete the whole, there are pine nuts or almonds, which add a note of sweetness and a slightly crunchy texture, and a light amount of garlic, which adds a pungent but not overwhelming note.
Follow me in the kitchen today, there’s Neapolitan lemon pesto.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- lemon zest
- 1 bunch basil
- 1 bunch parsley
- 0.7 oz pine nuts
- 3.5 tbsp extra virgin olive oil
- 1 clove garlic
- 0.4 cup grated parmesan cheese
Steps
Wash the parsley and basil thoroughly, then pat dry and place them in a blender.
Add the oil, parmesan, pine nuts, lemon zest, and garlic if preferred, and blend everything together.
Store the pesto in a jar in the fridge for 4-5 days or freeze it.
Bon appetit
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Neapolitan LEMON PESTO
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FAQ (Frequently Asked Questions) Neapolitan LEMON PESTO
What are the main differences between lemon pesto and traditional pesto?
The main difference between lemon pesto and traditional pesto (like Genovese pesto) is in the ingredients and flavor. Lemon pesto uses lemon zest to give a citrusy and fresh note, while traditional pesto is mainly based on basil, pine nuts, garlic, parmesan, and pecorino cheese. Lemon pesto is generally lighter and less intense compared to the Genovese version.
How can I store pesto?
Pesto can be stored in the refrigerator for 3-5 days in an airtight container. To prevent it from turning brown, it’s advisable to cover the surface with a thin layer of olive oil. It can also be frozen in small portions, using an ice cube tray for example, and then transferred to food bags. In this way, it can be stored for about 2-3 months.
Which dishes pair best with pesto?
Pesto is extremely versatile and pairs well with a variety of dishes. It is excellent for dressing pasta, especially short shapes like fusilli, farfalle, or orecchiette. It also goes well with fish, as a dressing for seafood salads, or as a sauce for crostini. It can also be used to flavor grilled vegetables or as a dressing for fresh salads.
