What Is Amalfi Lemon Pesto?

Lemon pesto (Pesto di Limone) hails from the Amalfi Coast, where chefs use their highly prized lemons to produce a unique style of pesto with a bright, citrus quality characteristic of the region.

Prized for their very high vitamin C content, Amalfi lemons were historically grown for their medicinal qualities to ward off scurvy among the region's many sailors.

Often called the "queen of lemons," sfusato amalfitano is the name of the oversized, elongated lemons that grow all along the Amalfi Coast. They're not the most attractive fruit you'll ever encounter, but they have unique characteristics that safeguard them from inferior copycats through their Protected Geographical Indication (PGI) accreditation.

Lemons are the backbone of Amalfi cuisine and feature heavily in many of their favourite dishes. You'll find them in everything from sauces to salads to desserts and drinks. Perhaps unsurprisingly, lemons are the star of the show in the local pesto, which has an unmistakable citrus kick, which makes it taste fresher and lighter than the more well-known basil pesto from Genoa. Some chefs also include anchovies in their pesto, which provides a profoundly savoury vibe and gives a nod to the coast's maritime heritage.

The first time we saw Amalfi lemons was on a roadside stall, and we were whizzing up and down the coast on Vespas. In our naivety, we assumed they were simply a larger version of our lemons at home. We rustled up a gin and tonic that evening and were wholly disappointed by the fruit's lack of sharpness.

An English-speaking local explained that their lemons were renowned for their sweetness and unmistakable fragrance. Sweetened by the Amalfi sun and protected from cold winds by the Lattari Mountains, the lemons can be eaten just like you would an orange. If you see them for sale, fill your boots because local restaurants and limoncello producers snap up most of the 100,000 tonnes of Amalfi lemons produced each year.

The "Consortium for the Protection of Costa d'Amalfi Lemon PGI" was established in 2002 to protect the quality and authenticity of this valuable asset. It also promotes lemons' world-class quality to international audiences and encourages continuous improvement in cultivation techniques.

Pro tip
When serving your pesto with pasta, a great way to sneak even more citrusy notes into the dish is to add a little lemon zest to your pasta cooking water as it rises to temperature.

Amalfi Lemon Pesto Recipe

Method
Roughly chop the lemon zest and add it to a food processor along with all the other dry ingredients. Pulse until the ingredients reach your preferred consistency.

Transfer everything to a mixing bowl and stream in the lemon juice and oil.

Pesto is best eaten immediately, although it lasts several days in the fridge.