Sicilian Citrus Pesto

 

Tomorrow is release day for Frances Mayes’ (of Under the Tuscan Sun fame) new cookbook, released via Abrams Books, Pasta Véloce: Irresistibly Fast Recipes from Under the Tuscan Sun. There’s a lot to like about this book, but what I found particularly fascinating were all of the recipes for pesto. I love pesto so much that I could eat it with a spoon. Her book has not only the basic version, walnut and pistachio versions, but also olive pesto, and this bright and delicious citrus version. I like to add lemon juice to pesto, but it never occurred to me to add orange juice or lime juice, much less all three together. This pesto has the freshest taste of any that I’ve tried. It is bright and refreshing, and, as such, so perfect for summer.

Sicilian Citrus Pesto
Makes about 1 cup

2 c. lightly packed fresh basil leaves
2 cloves of garlic, quartered
½ t. coarse salt
3 T. fresh orange juice
2 T. fresh lemon juice
1 T. fresh lime juice
2 T. sliced almonds
3 T. extra-virgin olive oil
½ c. grated Parmesan Reggiano cheese

In a food processor combine the basil, garlic, salt, orange juice, lemon juice, lime juice, and almonds. Pulse four or five times. Then, with the machine on, add the olive oil, then the cheese. Scrape down the inside of the processor with a spatula. Pulse about 10 times until the pesto is coarsely chopped.

As an Amazon Associate I earn from qualifying purchases.

 Disclosure: I received a complimentary copy of this book from Abrams Books as a member of their Abrams Dinner Party 2022-2023.