Don’t get us wrong, we love a well made pesto. We toss it on a sandwiches, use it to dress salads and most definitely have been known to top a pasta or two with it. But despite our love affair with the walnut and basil flavor combo, we couldn’t help but experiment with the bountiful lemons sprouting off of our tree this winter. Fortunately, it was a hit. Essentially, this Meyer Lemon Pesto Recipe lightens the whole sauce up making it perfect for brighter, citrus friendly dishes like our Chared Rapini Recipe with Beets and Buratta, coming soon.
- Use a peeler to remove the rind (not the white pith, but just the yellow parts) from both meyer lemons.
- Place in a small saucepan with water to coat by 1 inch.
- Bring to a boil and cook for 3-5 minutes at a boil. This will remove any bitterness from the rind.
- Drain and pat dry with a clean towel.
- Dice the rind.
- Place the diced rind, walnuts, parmesan, olive oil and honey in a blender.
- Add the juice of 1 meyer lemon and a pinch of salt.
- Blend until smooth and adjust the seasoning with salt and pepper.