🍋 Whole Lemon Pesto Recipe
A vibrant, tangy twist on traditional pesto using whole lemons (yes – peel and all!), balanced with rich Parmesan, pine nuts, and garlic. Great for summer!
📝 Ingredients:
- 3 whole lemons (organic preferred – scrubbed clean)
- 3 tbsp pine nuts (lightly toasted)
- 2 large garlic cloves
- 1 cup grated Parmigiano-Reggiano
- 1 tsp kosher salt (plus more to taste)
- ¼ tsp freshly ground black pepper
- ¾ cup extra virgin olive oil
🥣 Instructions:
- Prep the lemons:
Trim off the ends of the lemons. Quarter them and remove seeds. If the white pith is very thick, remove some of it to reduce bitterness, but leave the zest – it’s key to the flavor. - Toast the pine nuts:
In a dry skillet over medium heat, toast pine nuts for 2–3 minutes until golden and fragrant. Let cool. - Blend:
In a food processor, add:- Lemon quarters
- Toasted pine nuts
- Garlic cloves
- Parmesan
- Salt and pepper
Pulse until finely chopped.
- Stream in olive oil:
With the motor running, slowly pour in olive oil until the pesto is emulsified and smooth. Scrape down sides as needed. - Taste and adjust:
Add more salt, oil, or a splash of lemon juice if needed. Optional: add fresh basil or parsley for a greener hue and herbaceous lift.
🍝 Serving Suggestions:
- Toss with pasta, gnocchi, or couscous
- Spread on toast or sandwiches
- Dollop on grilled fish, chicken, or roasted veggies
- Stir into Greek yogurt or ricotta as a dip
- Use as a salad dressing base
🍽️ Servings:
Makes about 1¼ to 1½ cups
(Serves 4–6 depending on use)
🔥 Chef’s Notes & Tips:
- Organic lemons are best since you’re using the peel.
- If the pesto is too bitter (some lemon varieties are), add a touch of honey or a few basil leaves to mellow it.
- For a nut-free version, use sunflower seeds or skip the nuts.
- Store in the fridge for up to 5 days; top with extra oil to prevent browning.
- Freeze in an ice cube tray for easy single-use portions.
🧪 Nutritional Info (Per 2 tbsp) [approximate]:
- Calories: 180
- Fat: 19g
- Saturated Fat: 3g
- Carbs: 2g
- Sugars: 0g
- Protein: 3g
- Sodium: 250mg
🌟 Benefits:
- Vitamin C from whole lemons boosts immunity.
- Healthy fats from olive oil and pine nuts aid heart health.
- Parmesan adds calcium and protein.
- A flavorful way to reduce processed sauces and add zest without sugar.
❓ Q&A:
Q: Can I use Meyer lemons?
A: Yes! Meyer lemons are sweeter and less bitter—ideal if you’re sensitive to strong lemon flavor.
Q: Can I make it vegan?
A: Absolutely. Use nutritional yeast instead of Parmesan for a cheesy flavor.
Q: My pesto is too thick—what now?
A: Add more olive oil or a splash of water until desired consistency is reached.
Q: Can I use a blender instead of a food processor?
A: Yes, but pulse gently to avoid over-processing into a paste.