The lemon and basil pesto is a fresh and delicate sauce ideal for pasta, but also for crostini, pizzas, and sandwiches. I made this pesto using both the zest and the juice of an organic lemon, to which I added almonds, basil, and Parmesan. Easy and quick to make, with this pesto you can enrich your dishes, giving them fragrance and flavor!
Also try:
Walnut and Arugula Pesto
Use the pesto to season the following dishes:
Pasta with Lemon Pesto and Crunchy Breadcrumbs
Sandwich with Lemon Pesto, Ham, and Mozzarella
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 250 g jar
Ingredients
- 3.5 oz blanched almonds
- 20 leaves basil
- 1 lemon
- 3 tbsps grated Parmesan
- 3.4 oz extra virgin olive oil
- to taste salt
Tools
- 1 Jar
- Mixer
Steps
To make the lemon and basil pesto, pour the almonds into the blender bowl, or a mortar.
Wash the basil leaves thoroughly and dry them, then add them to the mixer bowl.
Then also add the lemon zest, being careful to discard the white part, and the grated Parmesan.
Also add the juice of half a lemon and the extra virgin olive oil. Blend until the ingredients are combined to a creamy and homogeneous mixture.
Finally, adjust the salt and transfer the pesto into a jar with a lid.
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