Lemon Pesto
Lemon Pesto
Ingredients
- 2 lemons, with edible skin
- 40 g pine nuts
- 50 g Parmigiano
- 1 handful parsley
- 1 bunch basil
- 1/2 clove garlic
- 30 ml extra-virgin olive oil, as needed
- as needed black pepper
- as needed salt
Instructions
- 1
Squeeze the juice from the 2 lemons into a mixer. Grate the lemon zest directly into the mixer.
⏱️ 3 min
- 2
Add the 40g of pine nuts, approximately 30ml of extra-virgin olive oil, salt, and black pepper to the mixer.
⏱️ 2 min
- 3
Now add the 50g of Parmigiano, 1/2 clove of garlic, 1 bunch of fresh basil, and 1 handful of parsley to the mixer.
⏱️ 3 min
- 4
Blend all the ingredients in the mixer until the pesto is creamy and well combined.
⏱️ 2 min
- 5
Add a couple of tablespoons of the prepared lemon pesto to a pan. Add cooked spaghetti and a splash of pasta water to the pan. Bring the spaghetti and pesto together, mixing until well combined and heated through.
⏱️ 5 min
- 6
Serve the pasta in a bowl and garnish with a fresh basil leaf.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Pesto
- 2 lemons, with edible skin
- 40 g pine nuts
- 50 g Parmigiano
- 1 handful parsley
- 1 bunch basil
- 1/2 clove garlic
- 30 ml extra-virgin olive oil, as needed
- as needed black pepper
- as needed salt
Instructions
- 1
Squeeze the juice from the 2 lemons into a mixer. Grate the lemon zest directly into the mixer.
⏱️ 3 min - 2
Add the 40g of pine nuts, approximately 30ml of extra-virgin olive oil, salt, and black pepper to the mixer.
⏱️ 2 min - 3
Now add the 50g of Parmigiano, 1/2 clove of garlic, 1 bunch of fresh basil, and 1 handful of parsley to the mixer.
⏱️ 3 min - 4
Blend all the ingredients in the mixer until the pesto is creamy and well combined.
⏱️ 2 min - 5
Add a couple of tablespoons of the prepared lemon pesto to a pan. Add cooked spaghetti and a splash of pasta water to the pan. Bring the spaghetti and pesto together, mixing until well combined and heated through.
⏱️ 5 min - 6
Serve the pasta in a bowl and garnish with a fresh basil leaf.
⏱️ 1 min