Pesto di Limone (Lemon Pesto)
This quick Pesto di Limone (lemon Pesto) from Procida, Italy, is a tasty variation of a classic basil pesto and takes less than 10 minutes.
Servings: 2
Calories: 272kcal
Ingredients
- 1 cup Basil leaves
- Zest and juice from 1 large lemon 2 tablespoon lemon juice
- 3 tbsp Olive Oil 45 ml Extra virgin
- ¼ cup Pine nuts Roasted
- salt and pepper to taste
- 1 clove garlic
- ½ cup Parmesan cheese grated
Instructions
- Heat a dry skillet over medium heat, then add the pine nuts. Toast them until they turn lightly golden and emit a fragrant aroma, stirring occasionally to prevent burning (about 2 minutes). Once toasted, transfer the pine nuts to a plate to cool for about 10 minutes before proceeding with the recipe.
- Using a mortar and pestle, crush the pine nuts until they form a coarse paste.
- Peel and finely chop the garlic cloves. Rinse the basil leaves under lukewarm water and add them to the mortar. Crush them with the pestle until they break down and release their aroma.
- Scrape down the sides of the mortar with the pestle, then add grated Parmesan cheese, lemon zest, and juice.
- Gradually drizzle in olive oil while mixing with the pestle until you achieve the desired consistency. Taste the pesto and season with salt and pepper.
Nutrition
Serving: 1g | Calories: 272kcal | Carbohydrates: 21g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Sodium: 222mg | Fiber: 2g | Sugar: 16g