Lemon Pesto

Preparation

1. Prepare the lemons:

   • Wash the unwaxed lemons very well and dry them.

   • Remove the zest from one lemon, avoiding the white pith, which is bitter.

   • Squeeze the juice from both lemons and strain it to remove the seeds.

2. Make the pesto:

   • Place the lemon zest and lemon juice into the blender.

   • Add the pine nuts, a pinch of pepper, a pinch of salt, the parsley, the basil, and the garlic clove (peeled, cut in half, and with the inner germ removed).

   • Add the grated Parmesan, half of the olive oil, and begin blending.

   • Continue blending, slowly drizzling in the remaining olive oil, until you get a smooth, creamy consistency.

How to Use

The lemon pesto is ready! You can spread it on crostini or use it to dress hot or cold pasta. You can also add canned tuna, crumbled by hand.

Variations and Tips

• You can make the same pesto using oranges instead of lemons.

• Use good-quality extra-virgin olive oil.

• You may omit the garlic.

• You may omit the parsley and use only basil.

• You may omit the pepper.

Storage

Lemon pesto keeps in the refrigerator for 2–3 days. You can also freeze it and thaw it at room temperature.