What Is Lemon Pesto?
Short answer
Lemon pesto is a Sicilian version of the famous basil pesto from Genoa. Its unmistakable kick comes from the inclusion of lemon juice, lemon zest, and occasionally orange juice.
Long answer
Pesto agli Agrumi (AKA citrus pesto) is Sicily's take on the classic basil pesto recipe that hails from Genoa. It features many familiar ingredients - herbs, nuts, cheese, and olive oil - and the sauce gets its distinctive flavour from the liberal addition of lemon juice and zest. We're also fans of adding a little orange juice to the mix.
Lemon pesto is Mediterranean cuisine personified and the perfect example of how cooks modify their recipes to utilise the best seasonal ingredients growing in the countryside. After all, if you have lemons as good as the Sicilians do, why would you not include them in your pesto recipe?
You can use lemon pesto in the same way you would any other pesto, but its fresh, citrusy aroma makes it a particularly good accompaniment to fish and shellfish. Including capers and oregano makes for a more complex profile, but we prefer to keep things simple.
Pro tip
For optimal results, we recommend making pesto using a pestle and mortar, but we won't think any worse of you if you opt for a food processor instead.
Ingredients for 6-8 servings of lemon pesto
| Basil | 75g |
| Lemon zest | 3g |
| Orange zest | 5g |
| Parmesan | 30g |
| Almonds | 30g |
| Garlic | 1 clove |
| Salt | pinch |
| Olive oil | as needed |
| Lemon juice | as needed |
| Orange juice | as needed |
Method
Start by adding the almonds, garlic, cheese, basil, and salt to a pestle and mortar or food processor. Work the sauce until it reaches a creamy consistency.
You're on your own for this next bit, as it's all about personal preference. We use the zest of the lemon primarily for its flavour, while we use the juices primarily for its tartness. There's no right or wrong amount to use; you must taste as you go.
Once you're happy with the level of citrus, slowly stream in the olive oil until the sauce reaches your ideal consistency. It is best used immediately but will last in the fridge for up to 3 days, making sure there's a little oil on top to prevent the herbs from oxidising and turning your pesto brown.