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

??? oranges ???
??? almonds ???
??? capers ???
??? fresh basil ???
??? lemon juice, freshly squeezed ???
??? maple syrup ???
??? extra virgin olive oil ???

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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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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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