Imported from the web
Lemon Pesto
A fresh and fragrant lemon pesto that combines the zest and juice of lemons with almonds and Parmesan. It is a light, citrusy alternative to traditional basil pesto, perfect for pasta, fish, or summer appetizers.
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Ingredients
- 30 g Lemon juice
- 1 Lemon zest (taken with a vegetable peeler)
- 60 g Blanched almonds (peeled almonds)
- 60 g Parmigiano Reggiano PDO (to be grated)
- Basil (to taste)
- Mint (to taste)
- 100 g Extra virgin olive oil
- 1 pizzico Fine salt
Steps
- 1
Prepare the lemon by removing the zest with a vegetable peeler, then squeeze the juice to obtain 30g.
- 2
In a food processor or mixer, combine the blanched almonds and the lemon zest.
- 3
Add the lemon juice to the mixer.
- 4
Add the grated Parmigiano Reggiano and a pinch of fine salt.
- 5
Pour in the extra virgin olive oil.
- 6
Blend everything together until you obtain a smooth, homogeneous sauce.
- 7
Add fresh basil and mint leaves to the mixture to perfume the pesto and pulse briefly to incorporate.
Notes
Storage: Store in a glass container in the refrigerator for up to 2 days, covered with a layer of oil. It can also be frozen in small portions (like ice cube trays) for longer storage. Usage: Excellent for pasta (especially with zucchini), fish, white meats, grilled vegetables, or spread on crostini.
Nutrition per serving
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