Lemon pesto, a sauce based on lemons and almonds that is fresh, tasty, flavorful, and quick to prepare because you put all the ingredients in a mixer and in 5 minutes it’s ready. You can use it to dress both hot pasta and a pasta or rice salad, also great spread on crostini.

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Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Spring, Summer

467.73 Kcal

calories per serving

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Energy 467.73 (Kcal)
Carbohydrates 5.31 (g) of which sugars 3.56 (g)
Proteins 5.48 (g)
Fat 46.94 (g) of which saturated 4.84 (g)of which unsaturated 29.23 (g)
Fibers 4.18 (g)
Sodium 7,948.52 (mg)

Indicative values for a portion of 100 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

3 lemons
1.6 oz blanched almonds
1 clove garlic
1 pinch fine salt
2.5 oz olive oil

Tools

1 Food Processor
1 Peeler

Lemon Pesto Preparation

Wash and dry the lemons well, then with the peeler, without pressing too hard, remove the peel trying to remove only the yellow part.
Now put the lemon peel in a food processor and also add the blanched almonds.
Then add the olive oil, a pinch of fine salt, and the peeled garlic clove.
Blend everything until you get a nice homogeneous cream that is not too grainy.
Once blended, adjust the salt to your taste.
And voilà… now your lemon pesto is ready to be used to dress pasta, a rice salad, or simply spread on warm crostini.