Lemon and almond pesto with basil leaves, naturally prepared with Sorrento lemons. If you’ve read the recipe for my butterless lemon cookies, you already know that this year I’ve been lucky enough to have this delight available to use in the kitchen.
I, who love pestos and prepare them with all seasonal vegetables — the last one was zucchini blossom pesto — could I not try lemon pesto?
Perfect for seasoning pasta, spreading on bruschetta, but also as a fresh and aromatic sauce to accompany meat and fish.
A truly versatile recipe that is ready to win you over. And then, in just 5 minutes, the pesto is ready!
While remaining faithful to my beloved basil and walnut pesto, I have to admit this one really surprised me. What do you think, will you try it?
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 233.66 (Kcal)
- Carbohydrates 1.45 (g) of which sugars 0.59 (g)
- Proteins 6.31 (g)
- Fat 23.04 (g) of which saturated 4.45 (g)of which unsaturated 1.29 (g)
- Fibers 1.23 (g)
- Sodium 366.03 (mg)
Indicative values for a portion of 45 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: Lemon Pesto
- 2 lemon zest (untreated)
- Half lemon juice
- 1.5 oz blanched almonds (or walnuts or pine nuts)
- 1.75 oz grated Parmesan cheese (or pecorino)
- 0.25 cup extra virgin olive oil
- A few leaves basil
- 1 clove garlic (optional)
- to taste salt
Tools: Lemon Pesto
- Mixer
- Lemon Grater
Recipe: Lemon and Almond Pesto
Fresh, citrusy, irresistible!
In the mixer, put: the almonds, the grated zest of two lemons (avoid the white part because it’s bitter), the basil, the grated Parmesan cheese, the garlic clove (if using), and a pinch of salt.
Blend in pulses, then add the oil in a stream and the juice of half a lemon. Your pesto is ready!
Remember that the consistency should be creamy but not runny.
If you use it immediately for pasta, mix it with a little cooking water.
A pesto with a Mediterranean character, light and aromatic, perfect for enhancing pasta dishes, grilled fish, vegetables, crostini, or barley and couscous salads. The lemon gives a lively citrus note, balanced by the creaminess of the almonds and the freshness of the basil.
Try it also on a bruschetta with buffalo ricotta or mozzarella fiordilatte.
An original and fragrant twist on the classic pesto, ideal for summer!
Storage and Tips
Storage: Lemon pesto keeps in the refrigerator, in a well-sealed glass jar, for about 4-5 days. To keep it fresh longer, cover the surface with a layer of extra virgin olive oil. Alternatively, you can freeze it in small containers or ice cube trays, so you’ll always have it ready to use.
Tips: Use organic or untreated lemons since you’ll be using the zest. Wash them well before grating.
You can replace the almonds with pine nuts, walnuts, or even pistachios: each will give a different character to the pesto. Instead of Parmesan, you can use pecorino for a more intense flavor.
FAQ
What type of pasta is best for this pesto?
It’s perfect with spaghetti, linguine, or short pasta like fusilli and trofie. Even cold barley or farro pairs very well with this sauce.
Why does my pesto turn dark?
Be careful with the blender: for a bright color, blend intermittently or at low speed to prevent oxidation of the basil.
The lemon flavor is too strong, how can I tone it down?
You can add a little more nuts or grated cheese to balance the acidity. A drizzle of honey or sugar can also help if the lemon is particularly tart.
