Lemon Pesto

Pesto Limone by Greenomic Delikatessen, bright and citrus-fresh

Pesto Limone by Greenomic Delikatessen is the bright, summery take on the green classic, featuring basil, cashew, Parmesan, and grated lemon zest. Produced in Tuscany, this 135-gram jar contains the perfect seasoning paste for thin pasta and pan-seared fish.

Pesto Limone is the citrus-fresh pesto variety from Greenomic Delikatessen, crafted in Tuscany. Inside the jar is a light green cream made of concentrated basil, sunflower oil, cashews, aged Parmesan, and pine nuts, all given direction by the zest of a lemon. One jar is enough for two pasta nights.

Light green, herbaceous, and with a clear citrus edge

When you open the jar, the citrus note rises first, cool and clear, followed only then by the herbaceous scent of basil. The color is a light green with a yellowish shimmer, noticeably brighter than the green classic. Anyone unscrewing the lid knows immediately that summer is being served.

On hot pasta, the cream remains light and coats every noodle thinly without becoming heavy. The nuts provide a soft nuttiness, the aged cheese adds salty depth, and the freshness of the zest lies over it like an open window. No heaviness develops, even after a second plate.

With fish, shrimp, and thin pasta

Pesto Limone is best showcased on linguine, spaghetti, or tagliolini, such as the Spaghetti Classic from Good Hair Day. Add one tablespoon per person to a warm pan, pour in a splash of pasta water, then toss the pasta and serve immediately. The pesto should not remain in the pan for longer than thirty seconds.

Paired with pan-seared fish, quickly cooked shrimp, or scallops, it becomes a light sauce that doesn't overpower anything. In a risotto with asparagus or young peas, a spoonful replaces the herbs, and on toasted ciabatta with fresh goat cheese, you have an appetizer ready in two minutes.

The zest carries the oil, not the juice

For this pesto, lemon zest is used, not the juice, and there is a solid reason for this. The outer, yellow layer of the zest contains the tiny glands with the essential oil that carries the scent; the juice only provides acidity.

The scent of this oil is volatile, which is why the pesto quickly loses its clarity when exposed to heat and should only be folded into the dish at the very end. Greenomic Delikatessen has the recipe prepared in Tuscany using local ingredients. The basil is concentrated in the jar, meaning every spoonful contains far more leaves than the lid might suggest.

A final grating of fresh lemon

Grate a little fresh zest over the plate before serving to make the bright note stand out once more. Stir the jar before use, as the oil tends to collect at the top. It will be firmer straight from the fridge; letting it sit on the counter for a few minutes is sufficient.

Once opened, the pesto will keep in the refrigerator for about seven days if you cover the surface with a little olive oil. To see what else is in the jar, check out our pesto selection; the rest of the Greenomic Delikatessen range can be found on our brand shelf.