By Lizzie Moss
When I first cooked this dish a few months ago, I thought it would be perfect to share when the weather warmed up. But alas, I am on my couch, wrapped in a blanket and watching the hail destroy the lamb’s ears I just planted in the garden.
If, like me, you’d rather be elsewhere, this recipe will do the trick. I have bucket loads of lemons from my partner’s father and somehow can’t stop myself from picking up more, in the boxes and baskets on offer outside people’s homes in South Kingsville.
This pesto is a great way to use up a bumper crop (I’ll save a few for limoncello, of course). It’s got herbs, nuts and all the usual cheese and oil, but also lemon zest and juice, meaning it’s super fresh and will have you dreaming of gelato and spritz in no time.
Ingredients (serves 4)
- 1–2 large lemons (you’ll need the zest of one and the juice of both, to taste)
- Roughly 15g of pine nuts (or a very small handful)
- 1 clove of garlic
- A large handful of fresh basil
- A large handful of fresh parsley
- 25-50g of parmiagiano reggiano or grana padano
- 500g spaghetti
- 1 tbs olive oil
- Salt
Method
- In a small blender (or mortar and pestle if you have the strength and patience), blend the pine nuts, salt and garlic until it forms a crumb-like texture.
- Meanwhile, put your spaghetti on to boil.
- Peel the skin off the lemon (trying not to get too much of the white flesh or pith), add to the nuts and blend.
- Add your fresh herbs, pack as much in as you can. If you don’t have basil, just use all parsley and vice versa. Blend.
- Grate your cheese and mix or blend this in with the herb mix.
- Add the olive oil to combine.
- Juice one or two lemons and add the juice, mix and taste. If you’d like more zing, add more of the juice.
- When your spaghetti is a minute or two away from done, add the pesto into a pan on low heat, then add your spaghetti and a bit of pasta water. Mix vigorously until combined and cooked through.
- Garnish with some more herbs and enjoy on its own or with a piece of fish.
