Oh my how good lemon pesto is and how easy it is to make. It’s a simple and quick recipe, and once you’ve tasted it for the first time, believe me, you won’t be able to do without it. You absolutely must try it to understand what I’m talking about. Words wouldn’t be enough to describe the intense flavor of basil accompanied by the freshness of lemon. It takes very little time and only a few ingredients to make it. I often use it not only for preparing pasta dishes, both long and short, but also for making focaccia, bruschetta, crostini, sandwiches, etc.. in short, it’s very versatile!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 196.06 (Kcal)
- Carbohydrates 4.66 (g) of which sugars 0.97 (g)
- Proteins 8.33 (g)
- Fat 17.12 (g) of which saturated 3.69 (g)of which unsaturated 10.00 (g)
- Fibers 2.58 (g)
- Sodium 267.76 (mg)
Indicative values for a portion of 46 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
- 2.8 oz almonds (Toasted)
- 1.8 oz Parmigiano Reggiano DOP
- 1 bunch basil
- 1 lemon (Unwaxed)
- to taste lemon juice
- 1 pinch black pepper
- 1 pinch fine salt
- 1 to taste extra virgin olive oil
- 1 clove garlic
Tools
- 1 Immersion Blender
Steps
To make lemon pesto first of all we need an organic, unwaxed lemon, and if possible, know its origin because we will be using not only the juice but also the peel since it will be the main ingredient of this fantastic recipe that I personally love.
After having grated the lemon peel directly into the immersion blender container, we will add the basil, the toasted almonds, the garlic, and the grated Grana Padano cheese.
Now a pinch of black pepper, the salt, and the extra virgin olive oil.
Now retrieve all the juice from the organic lemon whose peel we grated and add it along with the rest of the ingredients in the immersion blender container.
Finally, blend everything until you achieve a creamy consistency just like a regular basil pesto. If needed, adjust with salt and oil if it turns out to be too dry.
Finally, the lemon pesto is ready to be used or I transfer it from the immersion blender container to a glass container to store it in the fridge until use.
Enjoy your meal from DadCook!
FAQs
Can you use both pine nuts and walnuts?
Of course, you can use both pine nuts and walnuts to make lemon pesto.
Can lemon pesto be frozen?
Yes, lemon pesto can be frozen just like regular basil pesto. If you decide to keep it in the fridge, remember to consume it within 24 hours.
