Description
This vibrant Lemon Pesto recipe combines tangy fresh lemons with pine nuts, garlic, and Parmigiano-Reggiano to create a bright, creamy sauce perfect for pasta, grilled vegetables, or as a zesty condiment. Ready in just 10 minutes, this fresh and flavorful pesto adds a unique twist to traditional basil pesto by highlighting citrus notes for a refreshing taste.
Ingredients
Scale
Produce
- 3 lemons (1 juiced, 2 chopped)
- 2 large garlic cloves
Pantry
- 3 tablespoons pine nuts
- 1 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil
Dairy
- 1 cup grated Parmigiano-Reggiano cheese
Instructions
- Prep the lemons. Wash 3 lemons thoroughly. Juice one lemon and reserve the juice, discarding the rind. Trim the bumpy ends off the remaining two lemons, then cut each in half lengthwise and slice into quarters. Remove all seeds and the thick white membrane core from each lemon segment and discard.
- Puree the lemons and ingredients. Add the 2 diced lemons, reserved lemon juice, pine nuts, garlic, grated Parmigiano-Reggiano, kosher salt, and black pepper into a high-powered blender. Blend on medium speed for 30 seconds to 1 minute until the lemons break down and the mixture starts to become smooth.
- Incorporate olive oil. With the blender running on low speed, slowly stream in the extra virgin olive oil until the mixture becomes smooth and creamy. Then increase the speed and blend for another 30 seconds to fully emulsify the pesto.
- Serve or store. Use the lemon pesto immediately to dress pasta, drizzle over grilled vegetables, or spread on bread. Alternatively, store it in an airtight container in the refrigerator for up to 3 days.
Notes
- For a nuttier flavor, lightly toast the pine nuts before blending.
- Add fresh basil or parsley for herbal notes if desired.
- Adjust salt and pepper to taste after blending.
- This pesto is best enjoyed fresh but can be refrigerated for up to 3 days.
- Use a high-powered blender or food processor for best texture.
