Delicious Recipes

Lemon Pesto Recipe

in cucina con pina

•

in

Lemon pesto recipe really simple and easy, no cooking required and ready in seconds. I was very surprised to discover from the latest genetic studies that the lemon, as a tree and as a fruit, is a hybrid, exactly a cross between the citron and the bitter orange. The origin of the lemon is uncertain but one of the first places to cultivate it seems to have been China, while for other scholars from the depictions of some mosaics and frescoes in Pompeii, it was the ancient Romans who cultivated lemons. Meanwhile, the Arabs initially in the 12th century used lemons as ornamental plants but it was a Scottish doctor in the 1700s who discovered that lemon juice, citric acid, cured scurvy sufferers. Anyway, I combined a few ingredients and out came a concentrate of flavor and delight ideal for dressing pasta or warm bruschetta.

  • Difficulty: Very easy
  • Cost: Affordable
  • Preparation time: 15 Minutes
  • Portions: 4
  • Cooking methods: No cooking
  • Cuisine: Italian
  • Seasonality: All seasons
377.67 Kcal
calories per serving
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  • Energy 377.67 (Kcal)
  • Carbohydrates 2.52 (g) of which sugars 1.36 (g)
  • Proteins 6.90 (g)
  • Fat 38.52 (g) of which saturated 5.14 (g)of which unsaturated 0.78 (g)
  • Fibers 2.37 (g)
  • Sodium 336.38 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 2 lemons (zest and juice)
  • 1/4 cup grated parmesan
  • 3/4 cup blanched almonds
  • 4 cubes ice
  • 1 clove garlic
  • 2 sprigs mint
  • 4 sprigs basil
  • 1/2 cup extra virgin olive oil
  • to taste salt

Tools

  • Food Processor

Steps

  • Put parmesan, garlic, basil, and mint in the food processor, blanched almonds with a pinch of salt.

  • Add lemon juice with grated zest,

  • the oil,

  • Finally add three ice cubes, start the food processor for a few seconds intermittently. My lemon pesto is ready, ideal for bruschetta or pasta dressing, without cooking and ready in seconds. If you don’t want to use almonds, you can use pine nuts or other nuts like cashews.

  • Here is the lemon pesto ready

FAQ (Questions and Answers)

  • Can walnuts be used for lemon pesto?

    Sure, walnuts can also be used for lemon pesto as long as they are fresh, the strong flavor of overly aged walnuts would completely change the taste.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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