Pesto di Limoni - Lemon and Basil Pesto

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Издатель Sep 25, 2026

Serves 4

Ingredients

400g spaghetti
2 organic unwaxed lemons
60g pine nuts
40g blanched almonds
10g fresh basil
10g fresh flat leaf parsley
½ a garlic clove
80g Grana Padano cheese
80g - 100g extra virgin olive oil
Fine sea salt and freshly ground black pepper

Method

Wash and dry well the lemons, then zest the skin being careful not to grate any of the white part.

Finely grate the cheese and add it to a blender along with the parsley, basil, blanched almonds, pine nuts, lemon zest, garlic and most of the olive oil.

Blitz it until it combines all together. If it is still very thick, add some ice cold water. Taste and adjust with sea salt and pepper.

Bring a large pot of salted water to a boil and cook the pasta until al dente. When the pasta is fully cooked, add it to a bowl with a drizzle of olive oil.

Add the pesto to the pasta with a ladle of pasta water. Give it a good stir all together and serve.

Top tip: You can add a bit of lemon juice if you like a little acidity. Do not over do it or it will take away the freshness of the zest.