Lemon Pesto Sauce Recipe

Just five main ingredients come together to create a wonderfully tart and sunny pesto that's a refreshing twist on the classic green version! While the beloved basil pesto is a staple, there are countless Italian pesto variations waiting to be discovered. Enter lemon pesto - a zesty blend of lemon, Parmesan, and almonds that forms a bright, flavorful base for pasta, dips, or spreads.

According to recipe developer Tricia Manzanero Stuedeman, "The possibilities are endless. You can slather it on a sandwich or crostini, use it as a base for a burrata salad, or layer it into a white lasagna." While this recipe is specifically designed to pair with pasta, youll quickly find yourself reaching for this lemon pesto in a variety of dishes!

Ingredients

• 4 large lemons, scrubbed
• 1 cup grated Parmesan cheese
• 1/3 cup blanched slivered almonds
• 4 tablespoons warm tap water
• 1 garlic clove
• 3/4 teaspoon kosher salt
• 1/2 teaspoon white sugar
• 1/4 teaspoon ground black pepper
• 6 tablespoons extra-virgin olive oil, divided

Directions

1. Start by gathering all the ingredients.
2. Using a Y-peeler, peel the yellow zest off the lemons in large strips, making sure to avoid the bitter white pith. Youll need about 1/2 cup of zest. Juice the lemons to yield about 1/4 cup of juice. Discard the juiced and skinned lemons, but save any unjuiced lemons for later use.
3. In a blender, combine the lemon zest, lemon juice, Parmesan, almonds, warm water, garlic, salt, sugar, pepper, and 3 tablespoons of olive oil. Blend for about 15 seconds until the lemon zest is finely chopped and the mixture is roughly combined. Stop to scrape down the sides as needed.
4. With the blender running, slowly add the remaining 3 tablespoons of olive oil through the food chute. Continue blending for another minute, or until the mixture is mostly smooth and emulsified. Again, stop to scrape the sides if necessary.
5. Your lemon pesto is ready! Use it immediately or store it in an airtight for up to one week in the refrigerator.

Cooks Note: To Pair with Pasta

Bring a large pot of salted water to a boil. Add 16 ounces of spaghetti and cook until al dente, about 12 minutes, or according to package instructions. Save 1 cup of the pasta cooking water, then drain the pasta thoroughly and return it to the pot.

Stir in the lemon pesto until the pasta is evenly coated. Gradually add the reserved pasta water, 2 to 4 tablespoons at a time, until you reach the desired sauce consistency. Taste and adjust seasoning with salt and pepper if needed.

For an extra touch, garnish the pasta with chopped fresh basil, additional Parmesan cheese, red pepper flakes, and a sprinkle of lemon zest.

Nutrition Facts (per serving)

Calories: 481

• Total Fat: 32g (42% Daily Value)
• Saturated Fat: 7g (36% Daily Value)
• Cholesterol: 22mg (7% Daily Value)
• Sodium: 773mg (34% Daily Value)
• Total Carbohydrate: 46g (17% Daily Value)
• Dietary Fiber: 9g (32% Daily Value)
• Total Sugars: 22g
• Protein: 12g (24% Daily Value)
• Vitamin C: 162mg (179% Daily Value)
• Calcium: 308mg (24% Daily Value)
• Iron: 2mg (12% Daily Value)
• Potassium: 704mg (15% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Consult your doctor or registered dietitian if you follow a medically restricted diet.