LEMON PESTO is a fresh, very quick and fragrant sauce that captures all the sunshine and freshness of Mediterranean citrus. Creamy but light, intense yet balanced, it is an original variation of classic pesto that wins you over with its citrusy aroma and versatility in the kitchen.
Made with lemon zest and juice, almonds, extra virgin olive oil and basil (or mint), this pesto is a light, sunny take on the classic Ligurian version.
Ideal for dressing pasta, rice, couscous, or to spread on crostini and grilled fish, lemon pesto is perfect in the warmer seasons when you crave light, fragrant flavors.
A simple but striking recipe that brings color, aroma and a touch of creativity to the table.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 2 Minutes
- Portions: 4 People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
- 2 oz blanched almonds
- 1 lemon (untreated)
- 1 oz Pecorino Romano
- 1.5 oz Parmesan cheese
- 10 leaves basil
- Half clove garlic
- 3 1/2 tbsp extra virgin olive oil
- Half teaspoon salt
For the lemon pesto you will need
- 1 Food processor
- 1 Peeler
- 1 Citrus juicer
- 2 Small bowls
Preparation of lemon pesto
Wash the lemon, peel it with a peeler, being careful not to take the bitter white pith, squeeze the juice and set it aside.
Place the lemon zest, blanched almonds, Pecorino, Parmesan, basil (use more leaves if they are small), half a clove of garlic with the green germ removed, the lemon juice, the oil and the salt into a food processor.
Pulse everything in short bursts to avoid overheating the blades and oxidizing the basil, until you obtain a creamy but not too runny consistency.
For a vegan version, replace the cheese with nutritional yeast flakes.
If you are not using the lemon pesto immediately, transfer it to a container, cover it with oil and place it in the refrigerator.
Variation
You can substitute the almonds with walnuts, pine nuts or cashews, or use half nuts and half pumpkin or sunflower seeds.
If you prefer a more aromatic flavor, add fresh mint or parsley.
Storage
In the refrigerator
Transfer the pesto to a clean glass jar and cover it with a thin layer of extra virgin olive oil to protect it from the air.
Seal tightly and store in the refrigerator for up to 5 days.
Each time you take some out, use only clean, dry utensils to avoid contamination.
In the freezer
Lemon pesto can be frozen without problems.
I recommend portioning it into small jars or an ice cube tray so you only thaw the amount you need.
Once frozen, it keeps for about 2 months.
For use: thaw slowly in the refrigerator or directly in a pan with a little pasta cooking water.
