Lemon Pesto with Almonds and Pine Nuts, a really tasty sauce that can be enjoyed not only on bread crostini but also with both cold and hot pasta. It is a recipe that does not require cooking skills, just a blender or food processor, depending on whether you prefer the cream finely or coarsely blended like in this case. Imagine that a vegetable peeler is never missing in the kitchen. Few ingredients, few utensils, and the job is done in just a few minutes. I often and willingly prepare it in almost all seasons of the year because I love that sense of freshness typical of lemons and all the aroma it releases. A delight not to be missed.
If you love homemade sauces or creams, adaptable to any dish, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4/6 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients
- 2 large untreated lemons, zest and juice
- 3/8 cup extra virgin olive oil
- 1 cup grated Parmesan cheese
- 1/3 cup blanched almonds
- 1/3 cup pine nuts
- 2 sprigs basil
- 1 clove large garlic
- to taste salt
Tools
- 1 Blender
- 1 Vegetable Peeler
- 1 Citrus Juicer
- 1 Sieve
Preparation
Wash the untreated lemons carefully to remove any impurities and dry them. Remove the zest with a vegetable peeler, but be careful not to take away the white part, which is quite bitter. Then squeeze the lemons and strain the juice.
Place the lemon zests in a blender or food processor and immediately add the grated Parmesan cheese, the extra virgin olive oil, and one large clove of garlic, or two if they are small.
Add the pine nuts, blanched almonds, fresh basil, and finally the lemon juice. Do not add the salt immediately, as it may not be necessary since we are adding Parmesan. You can always add it later.
Blend coarsely, and once ready, pour the mixture into a glass jar and place it in the refrigerator ready for use.
Serve our Lemon Pesto with Almonds and Pine Nuts in a container decorated with lemon zest and a basil sprig.
With this delicious cream, we can not only fill bread crostini, sandwiches, but also dress pasta, whether cold or freshly drained.
Tips and Storage
We can store the lemon pesto in the refrigerator for a few days because it will not become bitter.
However, place it in an airtight glass or ceramic container.
I do not like freezing it, so I do not know if it is possible because I have not tried it. It is really quick and easy to make whenever you decide you want to enjoy it.
