Pesto agli Agrumi or citrus pesto is one of my favorite pesto sauces. The original recipe calls for Parmigiano Reggiano cheese but you can make a vegan version using either "aged" nut cheese or no cheese at all.
I am using the entire peel of organic lemons and oranges. The white pith might taste slightly bitter but it comes with incredible health benefits. The white pith from citrus is high in soluble and insoluble fiber. The white pith from oranges contains, among others, the flavonoid naringenin which has anti-oxidant and anti-inflammatory properties with a potential to reduce the absorption of carbohydrates from the intestines thus preventing glucose spike after eating. Another flavonoid found in the orange peel, the diosmin, has the ability to improve the lymphatic circulation in the body and also to improve the health of the veins. Lemon peel contains vitamin C, minerals such as calcium, potassium and magnesium, and an antioxidant compound called D-limonene that has a potential to lower blood sugar and triglycerides and could possibly act against cancer cells in the stomach.
This citrus pesto is perfect on any raw or cooked pasta but it especially tasty on spiralized kohlrabi, winter squash or the root vegetables. To store it simply transfer to a sterilized jar, pour enough virgin olive oil to cover the surface completely, close the jar with a lid and place it in the fridge. The oil with solidify slightly in the cold fridge so allow it to thaw a bit before the next use. Add a little fresh lemon juice and mix well before serving. It stores well for at least one week.
Ingredients:
for the pasta
- 1 medium large kohlrabi per person
- 1-2 Tbsp freshly pressed lemon juice (depending on how many kohlrabi you are using)
- 1/2 Tbsp virgin olive oil
- pinch of Celtic sea salt
for the pesto
- peel of 1 organic, untreated lemon
- freshly pressed juice of 1/2 lemon, add more as needed
- peel of 1 organic, untreated orange
- freshly pressed juice of 1/2 orange, add more as needed
- 2-3 large cloves of garlic
- 1 cup fresh basil leaves
- 1 cup fresh Italian parsley leaves (flat leaf parsley)
- 1/2 cup almonds, soaked in water overnight, peeled and dehydrated
- 1 cup virgin olive oil
- Celtic sea salt to balance the flavors
- freshly ground black pepper to taste
for the garnish
- orange or lemon supremes (I used blood orange)
- orange and lemon zest
- fresh basil
Method:
- Roughly chop the orange and lemon peel. In two separate small bowls, infuse the lemon peel in lemon juice and the orange peel in orange juice for at least 15 minutes.
- Wash, peel and spiralize the kohlrabi. In a large bowl mix the kohlrabi with lemon juice, olive oil and salt. Set aside and allow it to soften while you are making the pesto.
- In a food processor pulse blend the citrus peel, garlic, herbs and almonds. Add the lemon and orange juice and blend again. With the food processor running, add the olive oil. You should have slightly coarse, thick pesto. Add salt and pepper and blend again. Adjust the taste as needed.
- Add 1/3 of the pesto to the bowl with spiralized kohlrabi and mix well. Portion out the kohlrabi into pasta bowls. Garnish with a dollop of pesto, citrus supremes and fresh basil leaves. Enjoy it in good company!
In radiant health, passionately raw - Dominique
