An Easy Lemon Pesto You'll Make Again and Again
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I made this three times in one week.
by Erin Henderson
I’m not the biggest fan of traditional pesto. I’m not sure why. Basil, Parmesan, garlic, olive oil … I love all the ingredients it requires. But I’m only meh on the sum of the parts.
However, when Milk Street’s Editorial Director, JM Hirsch, posted about a lemon pesto popular in the southern Amalfi coast, where bulbous, fragrant lemons are etched into the very fabric of the region, I was intrigued.
It’s been a number of years since I’ve visited the Amalfi (note to self: book a ticket asap), but I remember how thrilling it was to walk down the street – any street – under the shade of lemon trees hanging under the weight of these gigantic, yellow orbs. Thick, knobby skin protecting the juicy, pulpy flesh underneath, limoni are sweeter than the puckeringly tart variety we have readily available in Canada and are commonly used to flavour everything from octopus to ice cream.
As we are just leaving the height of citrus season (while eponymous with spring and summer, citrus is actually in prime harvest from November to March), I wanted to take advantage of the remaining Meyer lemons – not really a lemon at all but a hybrid between a citron and pomelo, native to China. Sweet and floral, Meyer lemons are closer to the fruit of the Amalfi Coast.
Should you not be ale to locate Meyer lemons where you are, use one oranges with three regular lemons to aproximate the same flavour.
This pesto can last a good week in the fridge (just float a little extra olive oil on top to create a barrier over the pesto) and it can freeze well, too. I like to serve this over linguine with kale and toasted walnuts, but you could also smear it on white fish or stuff it into chicken.
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Lemon Pesto
Makes: About 2 cups
Chef level: Easy
Special Equipment: Food processor
Ingredients:
- 4 Meyer lemons, organic if possible, and washed well
- ½ cup slivered almonds
- 1/3 cup extra virgin olive oil
- 1 oz Parmesan, cut into small chunks
- ½ tsp white sugar
- Salt and pepper, to taste
- Pinch red pepper flakes or cayenne, optional
How to Make It:
- Using a Y peeler zest the Meyer lemons into strips, being careful to avoid the bitter white pith.
- Add the lemon strips, the almonds, Parmesan, sugar, salt and pepper, and chili flakes to a food processor.
- Whir the processor for about 10 seconds until crumbly.
- With the motor running slowly add the oil and process for about another 10 seconds.
- You should have a fragrant, yellow pesto that is textured, not smooth.
Wine Pairing:
A wine with bright acidity and a bit of texture, just like the pesto itself, is the way to go. Gavi, a snappy white wine made from Cortese grape and hailing from Piedmont, echoes the flavours of citrus and almond, and also has a creamy texture so match with the weight of the pesto.