Creamiest Lemon Pesto
Creamiest Lemon Pesto
Ingredients
For the Creamy Lemon Pesto
- 2 lemons, with edible skin
- 40 g pinenuts
- 50 g Parmigiano, grated
- 1 handful parsley
- 1 bunch basil
- 1/2 clove garlic, peeled
- to taste extra-virgin olive oil
- to taste black pepper
- to taste salt
For Serving (Optional)
- as needed spaghetti, cooked
- a splash pasta water
- 1 basil leaf, for garnish
Instructions
- 1
Grate the zest from both lemons directly into a food processor or blender. Cut one of the zested lemons in half and squeeze its juice into the food processor or blender.
⏱️ 1 min
- 2
Add the 40 grams of pinenuts, extra-virgin olive oil (to your preference), salt (to your preference), and black pepper (to your preference) to the food processor or blender.
⏱️ 1 min
- 3
Now, add the 50 grams of grated Parmigiano, the 1/2 clove of peeled garlic, the fresh basil bunch, and the handful of parsley to the food processor or blender.
⏱️ 1 min
- 4
Blend all the ingredients together until the mixture is creamy and well combined. Scrape down the sides as needed to ensure everything is incorporated.
⏱️ 2 min
- 5
To serve with pasta: Heat a pan over medium heat. Add a portion of the prepared pesto (about 1/4 to 1/3 of the total amount) to the pan. Add cooked spaghetti and a splash of pasta water. Toss and mix everything together thoroughly until the spaghetti is evenly coated and heated through.
- 6
Garnish the finished pasta with a fresh basil leaf before serving. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Creamiest Lemon Pesto
For the Creamy Lemon Pesto
- 2 lemons, with edible skin
- 40 g pinenuts
- 50 g Parmigiano, grated
- 1 handful parsley
- 1 bunch basil
- 1/2 clove garlic, peeled
- to taste extra-virgin olive oil
- to taste black pepper
- to taste salt
For Serving (Optional)
- as needed spaghetti, cooked
- a splash pasta water
- 1 basil leaf, for garnish
Instructions
- 1
Grate the zest from both lemons directly into a food processor or blender. Cut one of the zested lemons in half and squeeze its juice into the food processor or blender.
⏱️ 1 min - 2
Add the 40 grams of pinenuts, extra-virgin olive oil (to your preference), salt (to your preference), and black pepper (to your preference) to the food processor or blender.
⏱️ 1 min - 3
Now, add the 50 grams of grated Parmigiano, the 1/2 clove of peeled garlic, the fresh basil bunch, and the handful of parsley to the food processor or blender.
⏱️ 1 min - 4
Blend all the ingredients together until the mixture is creamy and well combined. Scrape down the sides as needed to ensure everything is incorporated.
⏱️ 2 min - 5
To serve with pasta: Heat a pan over medium heat. Add a portion of the prepared pesto (about 1/4 to 1/3 of the total amount) to the pan. Add cooked spaghetti and a splash of pasta water. Toss and mix everything together thoroughly until the spaghetti is evenly coated and heated through.
- 6
Garnish the finished pasta with a fresh basil leaf before serving. Enjoy!