Ingredients
Scale
- 1 large lemon (about 6 ounces)
- 3 tablespoons pine nuts, toasted
- 1 cup loosely packed Parmigiano-Reggiano cheese, plus more for garnish
- 1 clove garlic, peeled
- 1 cup loosely packed assorted fresh herbs (mint, parsley, or basil), tough stems removed
- 1 teaspoon granulated white sugar
- Salt and black pepper, to taste
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 tablespoon water
- 8 ounces dried pasta (spaghetti, linguine, or trofie)
Instructions
- Peel the zest from the lemon and juice it, reserving 2-3 tablespoons.
- In a food processor, combine lemon peels, pine nuts, cheese, garlic, and herbs, then pulse.
- Add sugar, black pepper, olive oil, and reserved lemon juice. Blend until creamy.
- Boil salted water and cook pasta until al dente. Reserve pasta water before draining.
- Combine hot pasta with one-third of the pesto, adjusting texture with reserved pasta water.
- Serve immediately with extra olive oil and cheese.
Notes
Wash and dry fresh herbs to maintain pesto’s texture.
Adjust lemon juice to your preferred tanginess.
Always reserve pasta water for sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pasta
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 1
- Sodium: 250
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 14
- Cholesterol: 15