Lemon-Almond Pesto

Yield: 1 cup

These days, the backyard basil patch lives only in my dreams. This “pesto” is a great way to brighten up winter and make the most of lemon season. Bright and tangy, it’s delicious on grilled chicken or fish and makes a lively topping for vegetables and pasta.


  • 1 lemon
  • 1/2 shallot, peeled and chopped
  • 1 teaspoon minced garlic
  • 1/4 cup sliced almonds, toasted
  • 1 teaspoon sweet paprika
  • 2 tablespoons champagne vinegar
  • 2/3 cup olive oil


  1. Cut the lemon into 6 wedges and remove the skins and seeds. Place the lemon sections, shallot, and garlic in the food processor. Puree until smooth, scraping down the sides as necessary.
  2. Add the almonds, paprika, and vinegar. Puree again until smooth.
  3. With the motor running, add the olive oil in a steady stream until fully incorporated. Season to taste with salt.

Note: Simply toast the almonds in a skillet over medium heat until light golden and fragrant.


Adapted from Delicious Living

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