Pasta with Lemon Pesto
A bright and original twist on pesto, where lemon zest replaces basil for an ultra-fresh and fragrant pasta dish. Simple, quick, and perfect to brighten up your meals with a delicious touch of acidity.
It’s no secret that I absolutely love lemon…!
So, I’m sharing a recipe that uses lemon peels to replace basil in a traditional Genovese pesto. The result is truly unique and delicious.
Note: roasting your walnuts is recommended to enhance their flavor.
Why make this recipe?
- Here’s an original twist on a classic: goodbye basil, hello lemon for a pesto bursting with fresh brightness.
- Bright flavors: perfect for those who love the sharp acidity and fruity taste of lemon.
- Super quick: ready in under 25 minutes, pasta cooking included.
- Creamy, rich texture thanks to olive oil and grated cheese.
- Versatile: pairs wonderfully with grilled veggies, fish, or poultry.
- Packed with healthy fats from walnuts and olive oil.
Bring a large pot of water to a boil. Generously salt the water. Add the pasta and cook until al dente, about 9 minutes.
In a food processor, pulse the lemon peels and toasted walnuts until finely chopped. Add the Parmesan and garlic, then process again until the mixture is smooth and well combined.
With the food processor running, slowly drizzle in the olive oil until a creamy pesto forms. Add the lemon juice, salt, and pepper, then pulse again to combine.
Transfer the pesto to a large bowl and add the drained pasta directly. Toss well, adding a ladle of pasta cooking water to loosen the sauce as needed. Serve immediately, topped with extra Parmesan, basil leaves, and chopped walnuts if desired.
Bon appetit and enjoy!
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