Summery Almond & Lemon Pesto Recipe with Mortar and Pestle
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.
Bonjour, je m'appelle Alessandra Lauria, je suis une experte en pâtes siciliennes, j'anime des dîners et je suis la créatrice et fondatrice de The Pasta Studio - une école de pâtes en ligne (et hors ligne). Mes racines étant siciliennes, j'ai tendance à partager ce qui me semble délicieux au niveau local. J'espère que vous l'apprécierez autant que moi !
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.
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 le mon zest into the mortar while mixing with your pestle.
Enjoy it and serve as you wish
Note sur la recette
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.
Utilisations :
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.
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