Pesto isn’t just made from basil. Today’s version is Lemon Pesto! And in a previous post I offered a recipe for a year-round alternative to basil, arugula pesto.
The word “pesto” itself doesn’t mean basil, but rather comes from the Italian verb pestare, which means to pound – specifically to pound ingredients to make a paste.
Using the peel and juice from (ideally) organic lemons, this pesto is a fresh change from the usual basil and it can be used as a dip for crostini or crudité, a sandwich spread, or yes, a pasta sauce, just like its basil and arugula cousins (or second cousins parsley, bitter greens, even kale).
The original recipe is heavily inspired by Italian Instagram creator, Renata Briano. I’ve changed up the proportions a bit, translated it to English, and propose using mint instead of basil, although both work equally well and are a sub-flavor to lemon.
Arliano Update (Aggiornamento Arliano):
My idea of foregoing weeding in the garden this year out of sheer laziness has – so far – yielded mixed results. Who doesn’t seem to mind weeds as encroaching neighbors? Tomatoes, zucchini, climbing beans and onions. They are practically screaming to be abused and neglected – and they like it. The weeds keep in moisture and haven’t attracted the life-sucking stink bugs (yet) like last year. Zucchini are coming in almost daily. Perhaps my next recipe will feature an innovative way to enjoy them. Who doesn’t like the weeds? Zinnias, peppers, cardoons and eggplant. They want more breathing room and to dry out more in between watering. Lessons constantly being learned.
Speaking of who likes moisture or not – our rental house. After more than a year of planning, renovation work started this past week. Since the weather is hot and dry, the workers are starting with water abatement efforts and re-stuccoing the house externally. Every winter when there are multiple days of hard rain, the house is at risk of flooding. These efforts should put our minds to ease.
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Multi-Use Lemon Pesto
Ingredients
- Peels of zest from 3 large organic lemons (yellow part of the peel only, cut away and discard any white pith)
- 4 – 6 tablespoons lemon juice (from the peeled lemons)
- 1/3 cup (40 grams) blanched almonds (if you have regular almonds, you can blanch them by boiling them for 45 seconds and the skins will slip right off)
- 1/4 cup (30 grams) pine nuts
- 1 garlic clove, peeled
- 1/3 cup (80 ml) extra virgin olive oil
- About 20 mint leaves or 10 basil leaves
- 1/2 cup (70 grams) cubed Parmesan
- Kosher or sea salt to taste
Directions
- Stirring frequently, toast almonds and pinenuts in a small frying pan over low heat until light golden brown. Let cool
- Pulse almonds, pinenuts, cheese cubes and garlic in a food processor until finely ground
- Using a vegetable peeler, lightly peel the lemons, using only the yellow peel. Cut away any white pith. Add lemon peel and mint or basil leaves and pulse with the nut and cheese mixture until also finely ground
- Juice the lemons. For a dip, start with 4 tablespoons pulsed into the pesto mixture and check for desired consistency. For a pasta sauce, use 6 tablespoons of juice pulsed into the pesto mixture. Any leftover pesto will thicken in the refrigerator afterward
- For pasta: My rule of thumb is to use 80 grams of dry pasta per person. Boil per package directions. Reserve a bit of the pasta water in case it’s needed to thin the sauce. Drain the pasta and place it in a mixing bowl. Add several large dollops of the lemon pesto for each serving and mix well. Add a tablespoon of pasta water at a time, only if needed, to thin the sauce. Serve with a little extra grated Parmesan
Greg Nelson Cooks 