The Lemon Pesto or lemon and basil cream is perfect not only for seasoning pasta, but also try it spread on a bruschetta or simply on a slice of fresh bread.
I know the real pesto is the Genoese one, but actually there are many versions all very valid and obviously without cooking to try and try again.
Perfect in summer to season both hot and cold pasta, try adding some canned tuna and you’ll see how delicious it is, but even in winter a good plate of spaghetti seasoned with lemon pesto is no joke.
Few and simple ingredients and especially organic lemons since we will also use the peel and that’s it, it keeps in the fridge for 4 or 5 days and if you prepare a lot you can also freeze it divided into portions.
Below I leave you other simple and delicious pesto recipes for all tastes and then let’s go right under the photo to find out how to prepare the lemon cream!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Lemon Pesto
- 2 lemons (organic)
- 1/3 cup extra virgin olive oil
- 2 oz grated Parmesan
- 1/3 oz pine nuts
- 1 clove garlic
- 1/2 oz basil
- 2 pinches salt
Tools
- 1 Lemon Squeezer
- 1 Lemon Zester
- 1 Immersion Blender
Lemon Pesto Preparation
To prepare the lemon pesto, first wash and dry the lemons very well, then remove the peel.
Juice one of the lemons and set aside.
In the immersion blender cup, place the peels, lemon juice, pine nuts, and garlic and start blending.
Add half the amount of extravirgin olive oil, Parmesan, and the washed and dried basil leaves, and continue blending.
Use the blender sparingly, in regular bursts so the blades do not overheat.
Finish adding the extra virgin olive oil according to your taste; we like it nicely grainy and full-bodied.
If you want it creamier just add a little more oil and blend a few seconds longer.
Taste for flavor and adjust the salt according to your taste, store it in the fridge in a glass jar with an airtight lid.
How to store Lemon Pesto
You can store it in the fridge for 4 or 5 days, well sealed in an airtight container, or in the freezer in ice cube trays.
Other recipes
If you want to see other types of recipes you can return to HOME
