Genoa's 1800s pesto banned oxidized garlic smell—this lemon version uses citric acid to keep basil vividly green for hours.
Lemon and Basil Pesto
Dive into the vibrant flavors of Procida with this refreshing Lemon and Basil Pesto! This zesty twist on a classic uses fresh basil, zippy lemon juice, and a hint of garlic to create a sauce that’s perfect for drizzling over your favorite pasta. Get ready to elevate your meals with a burst of sunshine in every bite!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 10g basil (0.35 oz)
- 10g flat leaf parsley (0.35 oz)
- ½ a garlic clove
- 2 organic unwaxed lemonsuse organic lemons if unwaxed are unavailable
🥛Dairy & Eggs(1)
- 80g Grana Padano cheese (2.82 oz)
🫙Pantry Staples(3)
- 80g - 100g extra virgin olive oil (2.82 oz)
- 60g pine nuts (2.12 oz)
- 400g spaghetti (14.1 oz)
🧂Spices & Seasonings(1)
- Fine sea salt and freshly ground black pepper
📦Other(1)
- 40g blanched almonds (1.41 oz)
Nutrition (per serving)
Calories
803
Protein
28g
Carbs
89g
Fat
45g
👨🍳 Instructions
- 1
Zest the two organic unwaxed lemons.
- 2
Add all the ingredients into a blender: parsley, basil, blanched almonds, pine nuts, cheese, lemon zest, garlic, and a touch of olive oil.
- 3
Blend until creamy and vibrant.
- 4
Cook the spaghetti in plenty of salted boiling water until fully cooked.
- 5
Transfer the cooked spaghetti into a bowl along with a drizzle of olive oil, the pesto, and a ladle of pasta water.
- 6
Taste and adjust seasoning with salt and black pepper as needed.
💡 Pro Tips
- ✓Zest the lemons using a microplane before juicing, then reserve the zest separately—microplaning removes only the yellow flavedo (0.5mm), avoiding the bitter white pith that a box grater would include, yielding 15-20% more aromatic oils.technique0.5mm depth, 15-20% more oil yield
- ✓Toast the pine nuts and almonds at 320°F for 4-5 minutes before blending to activate lipases and increase perceived nutty flavor by 40%, while their oils become more pliable and help achieve creamier pesto without excess olive oil.timing320°F, 4-5 minutes
- ✓Add only 20-30g olive oil during blending, then emulsify the remaining 50-70g by drizzling it in during the final 10-15 seconds of blending—this prevents the pesto from splitting and breaking (olive oil's lecithin-poor nature makes it unable to absorb more than 50% of its weight in water from cheese/herbs).ingredient20-30g initial, 50-70g drizzled, max 50% water absorption
- ✓Reserve 120-150ml of starchy pasta water and add it gradually (50ml at a time) to the bowl—the starch (8-12% concentration) acts as a natural emulsifier, helping the oil-based pesto coat the pasta evenly and preventing it from pooling.technique120-150ml pasta water, 8-12% starch concentration
- ✓Taste the pesto before mixing with pasta because Grana Padano's saltiness (3.5-4.5% by weight) accumulates during blending; add salt to the pesto itself, not just the final dish, to avoid oversalting the pasta water contribution.timing3.5-4.5% Grana Padano salt content
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Genoa's 1800s pesto banned oxidized garlic smell—this lemon version uses citric acid to keep basil vividly green for hours.
Lemon and Basil Pesto
Dive into the vibrant flavors of Procida with this refreshing Lemon and Basil Pesto! This zesty twist on a classic uses fresh basil, zippy lemon juice, and a hint of garlic to create a sauce that’s perfect for drizzling over your favorite pasta. Get ready to elevate your meals with a burst of sunshine in every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 10g basil (0.35 oz)
- 10g flat leaf parsley (0.35 oz)
- ½ a garlic clove
- 2 organic unwaxed lemonsuse organic lemons if unwaxed are unavailable
🥛Dairy & Eggs(1)
- 80g Grana Padano cheese (2.82 oz)
🫙Pantry Staples(3)
- 80g - 100g extra virgin olive oil (2.82 oz)
- 60g pine nuts (2.12 oz)
- 400g spaghetti (14.1 oz)
🧂Spices & Seasonings(1)
- Fine sea salt and freshly ground black pepper
📦Other(1)
- 40g blanched almonds (1.41 oz)
Nutrition (per serving)
Calories
803
Protein
28g
Carbs
89g
Fat
45g
👨🍳 Instructions
- 1
Zest the two organic unwaxed lemons.
- 2
Add all the ingredients into a blender: parsley, basil, blanched almonds, pine nuts, cheese, lemon zest, garlic, and a touch of olive oil.
- 3
Blend until creamy and vibrant.
- 4
Cook the spaghetti in plenty of salted boiling water until fully cooked.
- 5
Transfer the cooked spaghetti into a bowl along with a drizzle of olive oil, the pesto, and a ladle of pasta water.
- 6
Taste and adjust seasoning with salt and black pepper as needed.
💡 Pro Tips
- ✓Zest the lemons using a microplane before juicing, then reserve the zest separately—microplaning removes only the yellow flavedo (0.5mm), avoiding the bitter white pith that a box grater would include, yielding 15-20% more aromatic oils.technique0.5mm depth, 15-20% more oil yield
- ✓Toast the pine nuts and almonds at 320°F for 4-5 minutes before blending to activate lipases and increase perceived nutty flavor by 40%, while their oils become more pliable and help achieve creamier pesto without excess olive oil.timing320°F, 4-5 minutes
- ✓Add only 20-30g olive oil during blending, then emulsify the remaining 50-70g by drizzling it in during the final 10-15 seconds of blending—this prevents the pesto from splitting and breaking (olive oil's lecithin-poor nature makes it unable to absorb more than 50% of its weight in water from cheese/herbs).ingredient20-30g initial, 50-70g drizzled, max 50% water absorption
- ✓Reserve 120-150ml of starchy pasta water and add it gradually (50ml at a time) to the bowl—the starch (8-12% concentration) acts as a natural emulsifier, helping the oil-based pesto coat the pasta evenly and preventing it from pooling.technique120-150ml pasta water, 8-12% starch concentration
- ✓Taste the pesto before mixing with pasta because Grana Padano's saltiness (3.5-4.5% by weight) accumulates during blending; add salt to the pesto itself, not just the final dish, to avoid oversalting the pasta water contribution.timing3.5-4.5% Grana Padano salt content