An incredible recipe to add to you Pesto Repertoire! A luxurious pesto that takes only minutes to prepare. Lemony, garlicky, nutty, herby, cheesy – smooth and silky – you will not believe the bright flavor and all you can do with it. This Zesty & Creamy Lemon Pesto is your new ultra-versatile Pesto!
A bright and tangy… and of course ZESTY Lemon Pesto is mellowed by adding Pine Nuts and Parmesan cheese in the mix.
USES:
Blitz in a food processor and toss with pasta, many proteins, vegetables, use a sandwich topping, dollop on bruschetta – or enjoy as a dip. This Zesty & Creamy Lemon Salsa is one you will make over and over again.
Garnish with Basil Leaves and toasted Pine Nuts; shave some Parmigiana Reggiano on top
My favorite Gluten Free brand: Fabbrica Della Pasta – bronze die cut. Stays firm – the closest to regular pasta you can buy.
I buy on Arthur Avenue, Bronx NY – or search Amazon.
The Ingredients:
In a food processor add: Lemon Rind, Lemon Juice, Starchy Pasta Water, Salt & Pepper, EVOO, Pine Nuts, Parmesan Reggiano Cheese and Basil Leaves (see recipe for details)
- ON LEFT – Peel lemon with a Swivel Peeler
- ON RIGHT – Peel lemon with a Channel Knife – It features a head with five small holes for fine zesting and a curved channel knife blade on the edge for stripping long strands.
I use this one FOR GARNISH – over Lemon Pesto Pasta, which I cook gently in a small amount of olive oil for an extra lemony zip topping!
Let’s Make the Lemon PESTO!
The acidity of the Lemon Rind and Lemon Juice is balanced with the Pine Nuts, Parmesan Cheese and Garlic in the Pesto. When whirled (with a little starchy pasta water) the texture becomes Ultra- Creamy! Basil Leaves are also added for harmony & color.
Vibrant & Citrusy
HOW TO:
- Add lemon rind and garlic to the bowl of a food processor (I use a 3 1/2 cup one.) Pulse to chop
- Add lemon juice, starchy pasta water salt & pepper, EVOO and pine nuts
Process until nice and smooth, about 2 minutes - Add the parmesan cheese and basil. Pulse 10 time or so until smooth, with some texture
DONE!
PRO TIPS!
- NO White Pith: Remove lemon rind with a peeler, check to see if there is any white pith underneath (that’s bitter!), cut this away with a small sharp knife.
- For MORE Juice: cut lemon in half after you have peeled it, cut in half – microwave in a bowl for 30 – 60 seconds – will release lots more juice!
Combined with Pasta: Add Roasted Tomatoes on the Vine: You will love their sweetness! (See recipe in Notes)
GARNISHES for the Lemon Pesto with Pasta:
These little extras add visual appeal and introduce a contrasting texture or flavor
- Toasted Pine Nuts
- Shaved Parmesan Reggiano Cheese
- Roasted Cherry Tomatoes on the Vine
- Sautéed Lemon Rind Strands
Enjoy this easy, lemony & luxurious Pesto!
Karen
If you like this recipe, SUBSCRIBE (here) to my newsletter ~ never miss a recipe!
ALL Recipes: See Index Here
Karen’s Zesty & Creamy Lemon Pesto
Equipment
- 1 food processor I use a Kitchenaid 3.5 cup one – it's big enough!
Ingredients
Lemon Pesto:
- 1 large lemon, will use rind, and juice the lemon
- 2 teaspoons garlic , peeled
- 1/3 cup fresh lemon juice
- 3 tablespoons starchy pasta water, you save after boiling the pasta (can use filtered water if needed)
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground white pepper
- 1/2 cup extra virgin olive oil
- 1/2 cup pinenuts, lightly toasted (I bought toasted: Trader Joe's)
- 1/2 cup parmesan reggiano cheese, grated
- 1/4 cup fresh basil leaves, packed
Garnishes I Love for Serving with Pasta:
- 3 tablespoons parmesan reggiano cheese, shaved
- 1 1/2 tablespoons fresh basil leaves
- 1 tablespoons toasted pine nuts
- 14 (or so) roasted cherry tomatoes on the vine, (see recipe in Notes)
Instructions
Lemon Pesto:
- Peel lemon rind from one large lemon with a swivel peeler, make sure there is no white pith underneath; remove quickly with a sharp knife if needed.Then, cut in half and juice the lemon. TIP: add to a glass bowl and microwave 25 seconds for extra juice.
- Add lemon rind and garlic to the bowl of a food processor (I use a 3 1/2 cup one.) Pulse 10 times to chop.
- Add lemon juice, starchy pasta water salt & pepper, EVOO and pine nuts. Process until nice and smooth, about 2 minutes.Add the parmesan cheese and basil. Pulse 10 time or so until smooth, with some texture… done!
If serving with Pasta:
- Cook 8 ounces of your favorite pasta al dente. I used a Gluten Free Italian Pasta; yields 4 cups of pasta (see notes the best GF Pasta!) Remember to save 3 tablespoons of pasta water for the Pesto!Add cooked pasta to a bowl, add 1 cup of Lemon Salsa and toss. Delicious, warm cold, or my favorite – room temperature.Alternative Garnish / Sautéed Lemon Strands: Peel ONE lemon with a Channel Knife (will release long thin strands of peel.) Ina small skillet, add 1/2 teaspoon EVOO, warm on low heat, add the lemon strands. Cook stirring until they soften and edges just start to crisps, about 5 minutes. Serve on top of Lemon Pesto with Pasta. Add garnishes above.
Notes
Add a large bunch (14 or so) cherry tomatoes in the vine, (I chose yellow & orange ones) to a percent lines small pan. Drizzle with 1/2 teaspoon EVOO, sprinkle with salt.
Cook in a preheated 325 degree oven until slightly shriveled, 20 minutes. (Slow roasting condenses the flavor, will be very sweet!) Cool and garnish over Pasta & Lemon Pesto. Gluten Free Italian Pasta I used: e’ Fizandati Capresi Pasta (bronze die cut) Nutritional Calculations are for the Lemon Pesto only. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
