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 (Pesto Agli Agrumi)
- 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.