Wash the lemons thoroughly, grate the zest and squeeze out the juice.
In a mixer, combine the almonds, parmesan, basil, lemon zest, and lemon juice.
Add the extra virgin olive oil, a pinch of salt and pepper.
Blend everything until obtaining a smooth cream.
Taste and adjust salt and pepper if necessary.
Use the pesto immediately to dress the pasta or store it in the refrigerator.
Mixer
Pair with a great craft beer
Store in the refrigerator in an airtight container for up to 3 days.
Ideal for dressing long pasta like spaghetti or linguine.
Italy, Toscana
| Energy (kcal) | 263.6 |
| Carbohydrates (g) | 2.22 |
| of which Sugars (g) | 2.1 |
| Fat (g) | 24.18 |
| of which Saturates (g) | 4.92 |
| Protein (g) | 7.86 |
| Fiber (g) | 3.08 |
| Sale (g) | 0.07 |
