Lemon pesto is a refined and aromatic dressing, combining the freshness of lemon with the typical flavors of Mediterranean cuisine, creating a taste that plays on contrasts and fresh nuances.
A dressing that surprises and makes every dish unique and special. So much so that I even enjoy it just with breadsticks or bread.
Another fundamental element is the pine nuts, which add a slight sweetness and a buttery texture, thanks to their oily nature.
They also offer a pleasant grainy nuance and a slightly roasted note that contrasts with the acidity of the lemon.
The texture of lemon pesto is quite particular, as it is less dense than other pesto variants. The high percentage of lemon juice and olive oil makes it slightly more fluid, yet creamy. The dressing blends perfectly with pasta, coating every surface with its citrusy taste without being heavy.
It’s extremely versatile in the kitchen. Paired with pasta, especially shapes like linguine, spaghetti, or trofie, it offers a fresh and light experience, ideal for the summer months. It can also be used as a dressing for cold pasta salads, adding an extra touch thanks to its brilliant acidity.
It works wonderfully with fish dishes: it can be spread on white fish fillets or used as a sauce for grilled fish, enhancing the delicacy of the meat with its citrus and herbaceous flavor.
Moreover, it can be used as a vegetable sauce, like for grilled zucchini, eggplants, or asparagus, or as a dressing for salads with arugula, fennel, or cherry tomatoes.
Easy and quick to prepare!
I also recommend
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Preparing Lemon Pesto
- 2 lemons
- 1.4 oz pine nuts
- 2.1 oz grated Parmesan cheese
- 8 leaves basil
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Blender
- 1 Grater
- 1 Citrus Juicer
Steps for Preparing Lemon Pesto
FOR A PERFECT PREPARATION WATCH THE VIDEO RECIPE
Wash the lemons thoroughly and thinly slice or grate the zest, avoiding the white part, which is bitter. Squeeze the lemon juice using a citrus juicer, filtering it to remove any seeds.
Wash the basil leaves and let them air dry or gently pat them with paper towels
In the blender cup, add the lemon zest, basil leaves, pine nuts, fine salt, grated Parmesan cheese, lemon juice, and extra virgin olive oil and blend everything until smooth.
And the pesto is ready to be served and…
Tips and Storage
Use organic, untreated lemons, as their peel will be a key element of the pesto. The zest provides a more complex and aromatic flavor, so it is important that it is free of pesticides or chemicals.
You can store lemon pesto in an airtight container in the refrigerator for 2-3 days. Make sure to cover the surface of the pesto with a thin layer of extra virgin olive oil. This creates a protective barrier against oxidation, keeping the bright green color of the herbs and preserving the fresh flavors. Stir the pesto well before using it to redistribute the oils that may separate during storage.
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