{"id":82101,"date":"2023-08-03T22:01:22","date_gmt":"2023-08-03T22:01:22","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=82101"},"modified":"2023-09-05T10:13:09","modified_gmt":"2023-09-05T10:13:09","slug":"lemon-pesto","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/lemon-pesto\/","title":{"rendered":"Lemon pesto with basil, pine nuts and parmesan"},"content":{"rendered":"\n

Lemon pesto is a twist on traditional basil pesto, which is a bright, pungent and flavorful sauce hailing from the heart of Italian<\/a> cuisine.<\/p>\n\n\n\n

Pesto<\/a> has deep roots dating back to Roman times, where a similar sauce known as Moretum was made using garlic<\/a>, herbs, cheese<\/a> and olive oil. The name “pesto” itself originated in Genoa, Italy around the 16th century and comes from the Italian verb “pestare” meaning “to pound” or “to crush,” indicating the original method of making pesto in a marble mortar with a wooden pestle.<\/p>\n\n\n\n

A classic pesto recipe includes ingredients such as fresh basil, pine nuts, Parmesan cheese, garlic and olive oil, but our version of lemon pesto deviates from the traditional way by adding lemon<\/a> zest and juice. This gives the sauce a bright, citrusy<\/a> hue and makes the flavor more summery<\/a> and fresh.<\/p>\n\n\n\n

Any pesto sauce is versatile. You can pour it over roasted vegetables<\/a>, add it to pasta, spread it on sandwiches or even use it as a marinade for chicken<\/a> and fish<\/a>.<\/p>\n\n\n\n

Contents<\/h2>