I love cooking with pesto because it is so versatile. It is an easy way to increase a caprese sandwich or a pasta in Caprese. I even use a dash of basil pesto on my homemade pizza (of course together with red sauce).
Before cooking with pesto, I always add a secret ingredient: lemon.
I learned this when I developed a recipe for Pesto Alla Trapenese. Pesto with a splash of fresh lemons tastes salty, fresh and balanced.
This is for those among them who have already put lemon in their pesto (I know there are some who do this), but if you have never done so, take this as your sign for the start.
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How to add lemon to every pesto
This upgrade with a move -in is uncomplicated and works for both the shop bought as well as for homemade pesto. If you add fresh lemon peel to pesto, wash your lemon and dab the skin dry. Use a Raspel grater like a microplan to train the lemon and strive for about 1 teaspoon of bowl per quarter cup Pesto.
To add fresh lemon juice, roll the lemon on your kitchen counter a few times. This helps the fruit more juice. Cut the lemon into two halves and juice and make sure you remove and throw away all seeds. Add about 1 tablespoon of juice per cup of pesto.
For a more pronounced lemon taste, add both lemon peel And Juice. Start with 1 teaspoon per quarter cup each and try and adjust how you want.
If your pesto tastes quite salty for yourself, I recommend that I only add lemon peel and skip the juice. Acid tends to improve our perception of salt in food and can quickly tilt the scales into the territory that is too salm. Try while you balance your pesto perfectly.
