Summery Almond and Lemon Pesto Made in a Mortar and Pestle
Last updated: May 2026
The word pesto comes from the verb meaning “to crush or pound” because the traditional method of preparing sauces in Italy was by using the mortar and pestle. So pesto is used for any sauce that is made with a mortar, like the more popular pesto alla Genovese.
In southern Italy, with the abundance of almonds and lemons that are grown every year, a common pesto uses these ingredients and we love to make it.
Hi, my name is Alessandra Lauria, I am a Sicilian pasta maker expert, a dinner party host, and creator and founder of The Pasta Studio - an online (and offline) pasta school. As my roots are Sicilian, I tend to share what’s locally delicious to me. Hope you will enjoy it as much as I do!
As with all pestos, using the mortar for this Almond & Lemon Pesto enhances the flavors from the fresh ingredients while making sure all the nutritional values are not lost. This pesto is very quick to make as it uses only a few ingredients and you only need a small quantity for many people to eat from it.
In this recipe, please pre-grate the parmesan as it is easier when adding it to the mortar before starting the process.
As always, start with the drier and solid ingredients before adding the veggies and the Extra Virgin Olive Oil. However, with this pesto sauce, it is a good idea to add a bit of olive oil when crushing the almonds and a tbsp of water.
Why in the KROK
Almonds with the skin on are stubborn. They are oily, dense, and prone to sliding around rather than breaking down. A food processor turns them into a dry, mealy dust instead of a creamy paste because the blades slice rather than crush, leaving the natural oils trapped inside the nut. The KROK's unpolished Thai granite interior grips the almond pieces so the heavy pestle can crack them open and draw out those oils, which is what emulsifies the pesto. Lemon zest also benefits from gentle bruising rather than shredding; the mortar releases the fragrant citrus oils without the bitter white pith that a microplane or processor often incorporates. The 3-cup bowl gives you the surface area to add water and oil gradually while swirling, letting you control exactly how smooth or rustic the final texture becomes.
Get all the ingredients ready and prepare your mise en place by grating the lemon zest and parmesan and collecting all the other ingredients into little bowls.
Start by adding the garlic and almonds into the mortar and begin crushing and grinding the ingredients.
Then add the Extra Virgin Olive Oil, Parmesan, and lemon zest into the mortar while mixing with your pestle.
Enjoy it and serve as you wish
Recipe Note
Chop the almonds before starting the process and add them a bit at a time. If the consistency gets too thick, you can add a bit of water when you mix the almonds together. It will help in giving that smooth texture you are looking for.
Uses:
For a pasta sauce, make sure that you add some of the pasta water into the pesto bowl together with the drained pasta. Pesto should not be reheated!
You can also enjoy this pesto as a base with seafood. For example, on top of prawns, grilled fish, or with courgettes for summertime. It can even be used just as a spread. Trust me, it’s summery and delicious!
The pesto can be stored in a glass jar in the fridge for 3-4 days. Just make sure there is plenty of Extra Virgin Olive Oil on top of the pesto when storing.
Frequently Asked Questions
Can you make almond pesto in a food processor?
You can, but almonds will turn into a dry, sandy crumb rather than an oily paste. Food processor blades chop nuts into fine pieces without rupturing the cell walls that contain their natural fats. A mortar and pestle crushes almonds against stone, releasing those oils so they emulsify with the lemon zest, Parmesan, and olive oil into a cohesive, creamy sauce. The texture is richer and the flavor deeper.
Why does this recipe call for adding water to the pesto?
Water helps emulsify the mixture without making it overly oily. When almonds are crushed in a mortar, they release some oil but not enough to create a fully smooth paste on their own. A tablespoon or two of mineral water binds the crushed nuts, cheese, and lemon zest together, creating a lighter, silkier texture while keeping the olive oil content reasonable. In a food processor, water often makes the mixture separate; in a mortar, the gradual swirling motion incorporates it evenly.
Is the KROK mortar and pestle good for nut-based pestos like almond and lemon?
Yes. The KROK's dense granite and unpolished interior grip skin-on almonds efficiently, preventing them from sliding around under the pestle while you crush. The heavy pestle generates the focused force needed to break down hard nuts into an oily paste rather than a powder, and the 3-cup bowl provides ample room to swirl in oil, water, and cheese without overflow. The cool stone also keeps delicate lemon zest from overheating and turning bitter during grinding.
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