When on the island of Procida… life gives you lemons. Not the sour kind that make you pucker, but the big fat ones with a lot of pith.
You could call them “pithy”, worth their bite. They are called Limoni di Pane. Bread lemons. You can make a salad out of them they are so substantial.
But I have taken a fancy to making a quick summer lemon pesto. It’s fresh, not too astringent and goes incredibly well with pasta, potatoes, and especially risotto.
Since it’s mostly lemon peel, chopped fine and mixed with pine nuts, olive oil, salt and pepper, you could also add it like a dressing on just about anything. Fabulous on fish!It will transport you to the islands in the Mediterranean and bring up visions of blue sky, colorful beach umbrellas, cool drinks and a sparkling sea.
Join us for our next sailing and savoring adventure June 2017.
Lemon Peel Pesto
Peel, slice and chop lemon rinds from 4 lemons very fine. Put in a bowl.
Add 3 cloves of garlic, crushed or chopped fine.
Add 1/4 cup of pine nuts, chopped fine.
Add 1/2 cup or so ex v. olive oil. Add juice of two lemons. Stir. Set aside to marinate.
Cook pasta, drain and add to a serving bowl. Mix with the lemon pesto.
Add chopped parsley and grated Parmigiano to taste. Sprinkle w a pinch of red pepper flakes.
And there you have an exquisite summer pasta.