Lemon Pesto: Quick, Fresh, and Fragrant Recipe for Summer. When the heat arrives, I always look for something fresh, quick, and fragrant in the kitchen. And this lemon pesto has become a real ace up my sleeve: it takes 5 minutes, has a fragrance that immediately lifts your mood and… goes well with everything! Pasta, barley, crostini, cold salads, and even grilled fish. It’s not the usual pesto: it’s a citrusy and light cream but with character. Perfect when you have guests and want to impress with little effort. I’ll tell you all about it below, step by step, with some tricks I always use at home.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 lemon (Zest and juice)
- 1.75 oz almonds (Or pine nuts)
- 1.75 oz parmigiano
- 1 bunch basil
- 1/4 cup extra virgin olive oil
- 1 clove garlic
- salt (To taste)
Tools
- Mixer
- Grater
- Citrus Juicer
Procedure
Wash the lemon and grate only the yellow part of the zest (the white part is bitter).
Squeeze the juice and strain it through a sieve.
Put in the mixer: almonds, basil, garlic if using, lemon zest and juice, Parmesan, and a pinch of salt.
Add the oil slowly while blending until you get a smooth and velvety cream.
Pour into a jar, cover with a drizzle of oil, and store in the fridge for 3-4 days.
Tips
For an extra touch, add some mint or arugula leaves.
It’s perfect with spaghetti, linguine, or gnocchi… but I also love it on a slice of toasted bread!
You can also freeze it in small jars or ice cube trays so you always have it ready.
