Lemon pesto is a tasty lemon-based cream perfect for filling crostini and canapés or as a dressing for cold or hot first courses.
Easy and quick to prepare, with simple ingredients, it adds a touch of irresistible freshness to appetizers and main courses, alone or together with meat, fish, cold cuts, or cheeses.
Read on to learn how to make lemon pesto with the easy recipe found below, as usual, right after the photo 😉
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: about 10.5 oz
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 2 lemons (organic)
- 2 oz pine nuts
- 3.5 oz Parmesan (grated)
- 3.5 fl oz extra virgin olive oil
- 1 clove garlic
- basil
- parsley
Preparation of Lemon Pesto
Wash the lemons, dry them well, and peel one, removing the zest without the bitter white part.
Place the zest in a blender.
Squeeze the juice of the two lemons, strain it, and add it to the blender.Add half of the extra virgin olive oil specified in the recipe and the pine nuts.
Clean a little parsley and a little basil with dampened kitchen paper and add them to the blender with the peeled garlic clove and the grated cheese.Process the ingredients to blend them together, gradually adding the rest of the oil, until you obtain a smooth cream.
Use your lemon pesto as a dressing for pasta or for your appetizers, spread on crostini or with cold cuts and aged cheeses.
You can store it in an airtight jar covered with a thin layer of extra virgin olive oil in the refrigerator for a couple of days.
Notes
Also visit the collection Pesto the 10 Best Recipes with many easy and tasty ideas: you can find it by clicking HERE.
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