Lemon pesto on pasta is downright divine. You can eat a big bowl of pasta while enjoying the refreshing aura of citrus flavor.
What makes it pesto? It contains pine nuts, just like basil pesto, as well as garlic an Parmesan cheese.
Before I tell you how I came to make lemon pesto, courtesy of a Pinterest search and a Tasty Kitchen recipe, I want to tell you why I find lemons so romantic.
Shortly after my boyfriend of several years started dating, we walked around his yard and he showed me where he thought about planting trees, shrubs or flowers. In the side yard where he considered planting vegetables, I asked about a little plant, maybe 18 inches high. He did not know what it was. Well, it was a Meyer lemon tree that grew and grew and grew.
It grew so big, that at one point it toppled over under its own weight during a massive rainstorm. But that moment when we first examined it and wondered, Byron found a ladybug on one of the tree’s leaves. I told him it was good luck to find a ladybug. Now, I associate the Meyer lemons with good luck.
We have found many uses for all the lemon juice. It is wonderful for deglazing a pan or marinating chicken. What surprised me was our lemon juice wasn’t great for baking.
At least that was the case with the juice from our first couple of Meyer lemon harvests. I’m going to try again. I started keeping an eye out on Pinterest for savory lemon recipes in addition to lemon desserts.
I have always loved lemon cake and always asked for one for my childhood birthday parties. It became a running joke during family slide shows if one of my birthday parties popped up for my sisters to bemoan yet another lemon cake. My mom even ordered a lemon cake from a local bakery in my college town for my 21st birthday.
I was totally intrigued by the lemon pesto idea. Why not? Lemon piccata chicken tastes great with a side of pasta. Now, I will insist you try this with a real Meyer lemon, not anything else.
Ingredients (based on the Tasty Kitchen recipe linked above)
- 1 Meyer lemon
- 1 garlic clove
- 1 tablespoon olive oil
- ¼ cup shredded Parmesan
- ¼ cup pine nuts (or a little bit more)
- ½ teaspoon honey (I used my honey dipper to place a bit more)
(I also had fresh basil and goat cheese on hand to add to the dish.)
To prepare the pesto, I simply placed the ingredients in my old Cuisinart food processor. But before placing in the lemon, I also had slice the tips off, quartered it and removed the seeds. I hit pulse, saw that it was nicely mixing and let her rip. Voila, lemon pesto.
I cooked a pound of spaghetti and tossed it with half of the pesto. That was just the right amount. The pasta was served with chevre goat cheese and basil. The leftovers were delicious too. The pesto was originally made Saturday night. Tuesday night, I pulled it out of the fridge and tossed it with bucatini. Again, I added chevre and some drizzles of olive oil.
To finish it, I sprinkled in more Parmesan, basil leaves, red pepper flakes and salt and pepper. Once again, I’ll have lemon pesto pasta leftovers and look forward to eating it on my birthday!