The LEMON PESTO is a fresh, very quick and fragrant sauce with a Mediterranean character, perfect for those who love lively, citrusy flavors.
Made with lemon zest and juice, almonds, extra virgin olive oil and basil (or mint), this pesto is a light and sunny variation of the classic Ligurian recipe.
Ideal for dressing pasta, rice, couscous, or for spreading on crostini and grilled fish, lemon pesto brings the intense aroma of Sicilian citrus to the table, giving an elegant and refreshing touch to every dish.
You might also like:
- 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
- 1.8 oz blanched almonds (about 1/3 cup)
- 1 lemon (untreated)
- 1.1 oz Pecorino Romano (grated)
- 1.4 oz Parmesan (grated)
- 10 leaves basil
- Half clove garlic
- 3 1/3 tbsp extra virgin olive oil
- Half tsp salt
For the lemon pesto you will need
- 1 Mixer
- 1 Peeler
- 1 Citrus juicer
- 2 Small bowls
Preparation of lemon pesto
Wash the lemon, peel it with a vegetable peeler, taking care not to remove the bitter white pith; squeeze the juice and set it aside.
In a food processor place the lemon zest, blanched almonds, Pecorino, Parmesan, basil (add more if the leaves are small), half a clove of garlic with the germ removed, the lemon juice, the oil and the salt.
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 don’t use the lemon pesto immediately, transfer it to a container, cover it with oil and place it in the refrigerator.
Variations
You can replace 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 air.
Close 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 can thaw only 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.
