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Description
While not as well known as pesto alla Genovese, lemon pesto is a delicious variation that adds a jolt of brightness. Used in Italy as both a pasta sauce or spread for crostini, its preparation is similar to classic pesto by combining basil with cheese, nuts and extra-virgin olive oil, but the addition of the lemon zest and juice gives it a unique flavor and color. This simple weeknight pasta sauce comes together quickly in the food processor and can be made ahead, as it keeps in the refrigerator for up to one week. You can also drizzle the pesto over a Caprese salad or grilled zucchini, or smear it over crusty, toasted bread as a topping, as they do in Italy.
Ingredients
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Kosher salt and black pepper 1pound thin spaghetti 1cup pine nuts, plus more for garnish if desired 2large lemons, zested and juiced 1large garlic clove 1packed cup fresh basil leaves, plus more for garnish if desired 1cup/1½ ounces finely grated Parmigiano-Reggiano cheese, plus more for garnish if desired 3/4cup extra-virgin olive oil
Directions
Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente. While the water comes to a boil, toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, shaking the skillet frequently, until golden-brown. In a food processor, pulse the lemon zest, pine nuts and the garlic until finely chopped. Add the basil and cheese and pulse a few times to combine. Add 6 tablespoons lemon juice. With the food processor motor running, drizzle in the oil until well blended, scraping down the sides as needed. Once the pasta is cooked, drain the pasta, reserving 1 cup of the pasta water. Add the pesto to the pasta and toss to coat. Slowly drizzle in the pasta water, tossing to loosen the pesto. Toss again until pasta is nicely coated in sauce. Add salt, pepper and additional lemon juice to taste. Divide pasta among bowls. Garnish with more cheese, basil and pine nuts, if desired.
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