Citrus Pesto

2 Reviews
100% would make this recipe again

A recipe with no garlic or onion, inspired by the Italian Chef Filippo La Mantia.

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Ingredients

1 oranges 6.4 oz
1/3 cup almonds 1.6 oz
3 tbsp capers 0.9 oz
10 leaves fresh basil 0.2 oz
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 tbsp maple syrup 0.5 fl.oz
1/4 cup extra virgin olive oil 2.2 fl.oz

Before you start

A blender or food processor will be very useful to make the pesto sauce.

Method

  1. Rinse the basil leaves briefly only if they are very dirty. Otherwise use a wet towel to clean the leaves, then pat them dry between 2 paper towels.
  2. Drop the peeled orange into a food processor with the almonds, capers, basil, lemon juice and maple syrup. Slowly mix in the olive oil, until a creamy, but thick consistency is achieved.
  3. Transfer the pesto to a small bowl and add olive oil just to cover it to prevent the oxidation (and darkening) of its surface. Cover the bowl with a plastic wrap and chill until ready to use.

Observations

The pesto sauce can be made 1 or 2 days ahead.

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Nuts | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian | No Cook | Italian

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