I never thought a lemon pesto was possible until I saw a recipe and jumped on it immediately. To my surprise, it was absolutely delicious and versatile, whether you pair it with pasta or stir it into cream for a shrimp dish.
Ingredients
Rosemary lemon olive oil
- 1 cup olive oil
- 2 sprigs fresh rosemary
- 2-3 thin peels from fresh lemon
Bright lemon pesto
- Peeled zest from 3-4 lemon, no white part
- 2 large cloves garlic
- Juice from 2 lemons
- 1/4 cup toasted pine nuts
- 1/2 cup grated Romano cheese
- 1/2 – 3/4 cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Place every thing in a pan and let the oil steep on simmer for 10 minutes you should see tiny bubbles forming. Let cool and store in an airtight jar you can strain it but I like to leave 2 sprigs of rosemary and lemon peel to intensify the flavor.
- Place every thing in a food processor and blitz away.
- For the pasta I used a 200g lemon torchietti pasta from Costco ( Trader Joe’s has a similar pasta) but you can use any pasta you like and boil al dente according to package.
- Add 2 heaping kitchen table spoons of the lemon pesto plus one ladle of the pasta water, bring to a boil while stirring add the pasta and give it a good stir. Top with burrata 1/2 cup of cheese and the lemon infused oil. You can also add grilled chicken or shrimp and make it a full meal.