lemon pesto pasta—what a zesty, delightful choice! Here's a simple recipe to whip up this flavorful dish?
Lemon Pesto and its evolution
Origins of Pesto: The traditional pesto, Pesto alla Genovese, originates from Genoa in the Liguria region of Italy. The classic recipe includes basil, garlic, Parmesan cheese, pine nuts, and olive oil.
Evolution into Lemon Pesto: Lemon pesto is essentially an innovation that adds zest and brightness to traditional pesto. The addition of lemon juice and zest introduces a citrus element that complements the rich flavors of the original pesto. This was likely a modern twist borne out of a desire for more refreshing, lighter variations of the traditional sauce
Key Evolution Stages
- Enhancing Freshness: By incorporating lemon, chefs and home cooks alike sought to lighten the heavy, oil-rich original pesto. Lemon pesto became particularly popular in warmer climates and seasons, where its refreshing qualities are most appreciated.
- Adaptability: The versatility of lemon pesto has made it a favorite in diverse culinary applications—beyond just pasta, it’s used as a marinade for meats, a spread for sandwiches, or a tangy dip.
- Fusion Cuisine: Today, lemon pesto is frequently featured in fusion dishes, blending Italian traditions with other culinary influences to create unique and vibrant flavors.
This Lemon Pesto Pasta is a delightful twist on the classic Italian dish, featuring a vibrant and zesty lemon-infused pesto that brings a refreshing burst of flavor to every bite. Perfect for a quick weekday dinner or a special occasion, this dish is sure to impress with its simplicity and taste.
Ingredients:
- Pasta: Choose 350g of your favorite pasta, such as spaghetti, penne, or fusilli, for a satisfying base that pairs perfectly with the pesto.
- Lemon Pesto:
- Fresh Basil Leaves: 2 cups of fragrant basil form the heart of the pesto, providing that signature green goodness.
- 350g pasta (your choice—spaghetti, penne, or fusilli work great)
For the Pesto
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup toasted pine nuts (or walnuts as a substitute)
- 3 garlic cloves
- Juice and zest of 1 lemon
- Salt and pepper to taste
Additional Ingredients
- 1/4 cup pasta cooking water
- 1/2 cup cherry tomatoes, halved (cherry tomatoes, halved)
- Shaved Parmesan (for garnish)
- Fresh basil leave (for garnish)
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 6g30%
- Cholesterol 15mg5%
- Sodium 150mg7%
- Total Carbohydrate 40g14%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Notes
Notes for Lemon Pesto Pasta
- Customize the Pesto: Feel free to experiment with different greens like spinach or arugula if basil is not in season.
- Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or even chickpeas.
- Extra Zing: If you love citrus, try adding a bit more lemon zest or a squeeze of lemon juice right before serving.
- Storage: Store any leftover pesto in an airtight container in the refrigerator for up to a week. It can also be frozen for up to 3 months.
- Nuts Substitute: If pine nuts are hard to find or too expensive, walnuts or almonds work great as substitutes.
- Consistency: Adjust the consistency of the pesto by adding more olive oil or a splash of water if it's too thick.
- Avoid Overcooking: Ensure your pasta is al dente for the best texture and to hold up well with the pesto.
While the pasta cooks, combine basil leaves, Parmesan cheese, olive oil, toasted pine nuts, garlic, lemon juice, and zest in a food processor. Blend until smooth, and season with salt and pepper to taste
In a large bowl, toss the cooked pasta with the lemon pesto, adding a bit of the reserved pasta water to help coat the noodles evenly
Plate the pasta with cherry tomatoes, if using. Garnish with shaved Parmesan and fresh basil leaves.