The Thermomix Lemon Pesto is a fresh and aromatic variant of the traditional Genovese pesto.
While basil pesto has Ligurian origins, lemon pesto is a more modern variant from Campania, specifically from the island of Procida.
Lemon pesto is sauce made from lemons, garlic, olive oil, Parmesan, almonds or pine nuts, and sometimes basil. It is characterized by its fresh and slightly tart taste, which brings a touch of lightness to the dishes it is added to. We have loved it, very aromatic and tasty, we used it to dress a very good pasta.
To obtain a creamy lemon pesto:
- Use natural and untreated lemons, preferably organic, as the zest will also be used.
- Adjust the amount of juice according to your taste to achieve the right balance between acidity and creaminess.
- Use a good quality extra virgin olive oil.
- When mixing the pesto with pasta and making it even creamier, add a little pasta cooking water.
As you will see from the recipe, preparing lemon pesto with Thermomix is quick and easy, and I find it also to be a perfect recipe for Easter and Easter Monday, it will be liked by everyone, both adults and children.
If you are not yet convinced by the lemon pesto, on Ricette-Bimby you can also try:
There are pesto for all tastes and you just have to choose your favorite. 🙂
I wanted to talk about a novelty, I have opened my page on Amazon where you can find all the products that I have bought over the years and which I have found good, obviously they are all related to the world of cooking and recipes. In this regard, I would like to be transparent and tell you that if you use my Amazon affiliate links for any purchase (even those not on my lists), I receive a few cents of profit. I thank you in advance for your trust.
I only wish you a pleasant weekend and leave you to the recipe for Thermomix Lemon Pesto.
See you next recipe!
Nea!
Thermomix Lemon Pesto
Ingredients
- 2 lemons natural and untreated
- 1 clove garlic
- 10 leaves fresh basil
- 30 gr peeled almonds
- 30 gr pine nuts
- 65 gr extra virgin olive oil
- 6 tbsp grated parmesan *
- salt to taste
Instructions
Wash and dry the lemons, get the zest and squeeze out the juice and put both in the mug.
Add the almonds and pine nuts, garlic, washed and dried basil leaves, parmesan and oil, blend: 10 sec. speed 7.
Gather on the bottom with the help of the spatula and blend again: 10 sec. speed 6.
At this point the lemon pesto is ready to be used to season the pasta… Buon appetito!
Recipe Notes
*For those intolerant to dairy products, Parmesan cheese aged at least 22 months can be used because it is naturally lactose-free.
For vegans, nutritional yeast can be used instead of Parmesan cheese.
Alternatively, the pesto can be kept in the freezer in an airtight container for a few months. 🙂
