The super easy lemon pesto, made only with fresh ingredients, is a fragrant and original twist on the classic Genoese pesto. A no-cook recipe, ready in minutes, that can turn a simple pasta dish into something truly special. The fresh and bold taste of lemon adds character to the sauce, making it perfect not only for everyday meals but also for more important occasions. I used it to dress Sunday trofie and I assure you it was a real success: a creamy, fragrant, and different first course.
For pesto lovers, I also remember
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 221.75 (Kcal)
- Carbohydrates 3.20 (g) of which sugars 0.97 (g)
- Proteins 2.79 (g)
- Fat 23.19 (g) of which saturated 3.45 (g)of which unsaturated 3.57 (g)
- Fibers 1.61 (g)
- Sodium 306.75 (mg)
Indicative values for a portion of 55 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 lemons (zest and juice)
- 1 clove garlic
- 1 oz almonds (preferably peeled)
- salt
- pepper
- 20 leaves basil (indicative quantity)
- 1 oz grated parmesan
- 1/3 cup extra virgin olive oil
Tools
- 1 Food Processor
- 1 Lemon Zester
- 1 Citrus Juicer
Preparation
First, we wash the lemons well because we will use the zest. Grate the yellow part of the zest and put it in the food processor. Then squeeze the lemons and add the juice as well.
Now we just need to add the garlic clove, well-washed basil leaves, extra virgin olive oil, almonds, and parmesan. Blend everything in the food processor until you get a smooth and homogeneous cream. If it turns out too thick, we can add a little more oil, but usually, the consistency is already perfect.
NOTES
If you prefer a milder taste, you can remove the garlic or replace it with a smaller piece. Instead of almonds, you can use pine nuts or even walnuts for an even more rustic variant. Parmesan can be replaced with pecorino if you like a stronger flavor. This pesto keeps in the fridge for 2-3 days, covered with a drizzle of oil. It’s also great for dressing bruschetta or accompanying fish dishes.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Which type of lemon is best to use?
I recommend untreated lemons with edible peel. Fresh seasonal lemons, like those from Sorrento or Sicily, are perfect for this recipe.
What type of pasta pairs best?
Trofie are perfect, but it also works well with linguine, spaghetti, or short pasta.
