Fragrant, fresh, and super easy to prepare, citrus pesto is a light and irresistible variation of the classic Genoese pesto. It is made in minutes with lemon and orange zest, parsley, almonds, and capers, for a dressing with a lively and Mediterranean flavor.
Perfect for seasoning pasta, accompanying fish dishes, or spreading on bruschetta and crostini, this aromatic pesto will bring a touch of sunshine and color to your kitchen!
What is citrus pesto and why try it
The citrus pesto is a creamy, fragrant, and flavorful sauce that combines the freshness of citrus fruits with the aroma of parsley and the sweetness of almonds.
It’s not the classic basil pesto, but a lighter and citrus-flavored variant, perfect for those who love fresh and aromatic dressings.
You can use it to:
1) Dress spaghetti, linguine, or trofie
2) Accompany grilled or baked fish
3) Flavor white meats or grilled vegetables
4) Prepare gourmet appetizers and crostini!
Discover also:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients to prepare Citrus Pesto
- 1 orange
- 1 lemon
- 2 bunches parsley
- 1.1 oz blanched almonds
- 1 tbsp capers in salt
- 1 clove garlic
- extra virgin olive oil
- salt
Tools to prepare Citrus Pesto
- Mixer
- Peeler
- Spoon
How to prepare Citrus Pesto
Prepare the citrus fruits. Wash the orange and lemon well, then remove only the colored part of the zest with a peeler or knife, avoiding the white part which is bitter.
Put the zest in the mixer with parsley, almonds, capers, garlic, and a drizzle of extra virgin olive oil.
Blend in pulses, adding more oil until you get a creamy and smooth consistency.
Add a pinch of salt and blend for a few more seconds to mix all the flavors well.
Your citrus pesto is ready to be used immediately or stored in the refrigerator!
Storage
Store the citrus pesto in a glass jar covered with a drizzle of oil: it keeps for 2-3 days in the refrigerator.
You can also freeze it in small containers or ice trays for about 2 months.
Citrus pesto variations
With pistachios: replace the almonds for a more pronounced flavor and a bright color.
With lime or tangerine: for a more exotic and sweet fragrance.
With basil or mint: for a fresh and balanced aroma.
Without garlic: perfect for a milder taste.
Useful tips
Use organic and untreated citrus fruits, as the zest is used.
If you use it to dress pasta, add a ladle of cooking water to get a perfect cream.
Try it also as a base for crostini or appetizers with fresh cheeses or smoked fish.
FAQ (Questions and Answers)
Can I use an immersion blender?
Yes, but work in pulses so as not to overheat the mixture and maintain the bright green color.
Can it be prepared in advance?
Sure! Prepare it even the day before, cover it with a drizzle of oil, and store it in the fridge.
Which pasta goes best with citrus pesto?
Perfect with spaghetti, linguine, or trofie, but also great with fusilli or penne.
