This pesto was created for a quick, but not anonymous, pasta. Almonds give body, lemon lightens and mint brings freshness. There is no need to cook the sauce: the heat of the cooking water creates the emulsion. The decisive step is to measure out the zest, because it must have a scent without making the dish bitter.
Ingredients for four people
Prepare 320 g of pasta, 90 g of shelled almonds, the zest of one lemon with edible peel, 25 g of juice, 8-10 mint leaves, 50 g of grated mature cheese, extra virgin olive oil, salt and pepper. Set aside at least a cup of cooking water.
Raw or toasted almonds
Raw they give a sweeter and clearer sauce; roasting for a few minutes creates a stronger flavour. Let them cool before blending so as not to heat the mint and oil.
Prepare the pesto
Blend almonds, cheese and zest in pulses. Add mint, juice and about 60 ml of oil, then process briefly. The consistency must remain grainy. Taste before adding salt: cheese and pasta water will already bring flavour.
Edible peel and white part
Wash and dry the lemon, then grate only the yellow surface. The white albedo is bitter and is immediately noticeable in a raw sauce.
Stir the sauce without cooking
Drain the pasta al dente and transfer it to a bowl, not over a high flame. Dissolve the pesto with a little cooking water, add the pasta and mix. Complete with more water until the sauce envelops without becoming oily.
Variations and combinations
The sauce adheres well to spaghetti or busiate; with short pasta it enters the cavities. You can replace the mint with basil or parsley, add dried tomato or complete with seared prawns. However, keep a fresh ingredient that balances almonds and cheese.
Version without cheese
Slightly increase the almonds and add a spoonful of toasted breadcrumbs or nutritional yeast. Adjust the salt only at the end.
Conservation
It lasts one or two days in the refrigerator in a clean container with a thin layer of oil. The mint will lose some of its color, but the taste will remain pleasant. For a dinner organized in advance, prepare the almond base and add herbs, juice and zest just before serving.
Practical questions before buying and cooking
How do I choose quantity and format?
Start from the number of people and how many times you will actually use the ingredient. For a test or a single recipe, a small format is more rational; a larger cassette or package makes sense when you have already planned more preparations. Write a mini plan: fresh consumption, main recipe and possible transformation of leftovers. This calculation avoids both running out of raw materials halfway through the job and avoiding buying more than you can store well.
What do I check when the order arrives?
Open the packaging, check the integrity and immediately separate the more mature or delicate elements to use first. Fruit and vegetables are not identical objects: size, color and scent can vary with season and harvest. Follow product-specific storage directions, keep containers dry and do not close damp foods without ventilation. For jars and packages, check the seal, label and storage methods after opening.
How do I get a balanced result?
Taste before adding sugar, salt, vinegar or spices. The recipe provides a starting point, while the actual product decides the final fix. Proceed in small steps and note the doses and yield: with the next preparation you will also be able to better choose the quantity to order. A recognizable raw material often requires fewer accessory ingredients and leaves the dish with a clearer taste.
Buy the recommended ingredient from Sicilia Agrumi
Would you like to try this idea with a Sicilian ingredient or a ready-made product? Check availability, pack size and price in the Sicilia Agrumi shop. Choose the amount that suits your kitchen and check the season shown on the product page.
