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Photo Credit: Elizabeth Newman

Citrus Pesto (Pesto Agli Agrumi)

Name: Citrus Pesto (Pesto Agli Agrumi)
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Italian
Ingredients: 1 bunch fresh basil (stemmed (about 3 cups)); 1/2 cup slivered almonds (toasted); 1 clove garlic; 1 lemon (zested and juiced); 1 orange (zested and juiced); 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1 cup grated Parmesan; Pasta for serving

10 MINPrep Time

6Servings

(2)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

I absolutely love pesto - the combination of rich and bright ingredients is one of my favorite things. When I make a classic pesto, I'll often add a squeeze of lemon to brighten it up - and that's essentially what this version of pesto is all about!

This citrus pesto, AKA Pesto Agli Agrumi, originates from Sicily. Essentially, it contains the same ingredients as Pesto Alla Genovese, with almonds in place of pine nuts, and the addition of lemon or oranges - or both, like my recipe here. It also sometimes has capers as well.

Use this delicious pesto in any way that you would use a classic Pesto Alla Genovese - tossed with pasta, drizzled on veggies, in salad... I particularly love the bright citrus flavor paired with seafood, too.

Citrus Pesto

Citrus Pesto (Pesto Agli Agrumi)

Prep Time

10 minutes

Image of Citrus Pesto (Pesto Agli Agrumi)

Ingredients

1 bunch fresh basil (stemmed (about 3 cups))
1/2 cup slivered almonds (toasted)
1 clove garlic
1 lemon (zested and juiced)
1 orange (zested and juiced)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

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1 cup grated Parmesan

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Pasta for serving

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Instructions

Blend the basil, almonds, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
Serve tossed with pasta*, as a spread for bruschetta or over chicken, fish or steak.
Chef',s Note: If tossing with pasta, reserve some pasta water to toss with the pesto. This will ensure a creamy, smooth sauce.

gluten free

vegetarian

3 comments

Lise - Nov 29

Have made this several times without the orange, just used lemons. Delicious with pasta but also on top of chicken and fish. A keeper for sure!
Laura Pinsky - Jun 09

★★★★★

★★★★★

This pesto is spectacular. The citrus lends a freshness that makes the pesto taste especially light. I look forward to making more as my basil plants grow this summer.
Katherine Morgan - Jun 09

★★★★★

★★★★★

Wasn’t our best success, girls not a fan of this one