Name: Meet Lemon Pesto: The 5-Ingredient No-Cook Sauce Ready Before Your Pasta's Done Boiling
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 4 large lemons, scrubbed; 1 cup grated Parmesan cheese; 1/3 cup blanched slivered almonds; 4 tablespoon warm tap water; 1 medium garlic clove; 3/4 teaspoon kosher salt; 1/2 teaspoon granulated sugar; 1/4 teaspoon black pepper; 6 tablespoon extra-virgin olive oil, divided

Ingredients

4 serv.

4 large lemons, scrubbed
1 cup grated Parmesan cheese
1/3 cup blanched slivered almonds
4 tablespoon warm tap water
1 medium garlic clove
3/4 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/4 teaspoon black pepper
6 tablespoon extra-virgin olive oil, divided

Instructions

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1 Gather all ingredients.
2 Using a Y-peeler, remove yellow zest from lemons in large strips, avoiding the bitter white pith as much as possible. This should yield about 1/2 cup zest. Juice lemons to yield 1/4 cup juice. Discard juiced, skinned lemons; reserve any unjuiced lemons for another use.
3 Place lemon zest, lemon juice, Parmesan, almonds, water, garlic, salt, sugar, pepper, and 3 tablespoons oil in the jar of a blender; process until lemon zest is finely chopped and mixture is roughly combined, about 15 seconds, stopping to scrape down sides as needed.
4 With blender running, slowly pour remaining 3 tablespoons oil through food chute, processing until mostly smooth and emulsified, about 1 minute, stopping to scrape down sides as needed.
5 Use immediately or store in an airtight container for up to 1 week. This recipe was developed by Tricia Manzanero Stuedeman