Pasta con Pesto di Agrumi (Pasta with Citrus Pesto)
March 1, 2020
I have several citrus trees in my backyard and they are bursting with fruit. To use some of my oranges, I made this Sicilian-inspired pesto, which is quick to prepare, refreshing, and delicious, and can also be eaten cold, so leftovers are perfect for your lunchbox the next day. It can be stored in the refrigerator for a few days or freeze to use at another time.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Directions
1Zest one of the oranges and set aside the zest. Peel both oranges.
2Using a sharp knife, segment the peeled oranges by cutting between the segment walls, discarding the pith but keeping any juice that collects. Put the segments and juice into a large bowl. Add the capers, oregano, garlic, and a pinch of salt; stir to combine, and leave to infuse for about 10 minutes while you prepare the other ingredients.
3Bring a large saucepan of salted water to a boil and cook the pasta until al dente (check the instructions on your package for cooking time).
4Put the basil leaves, almonds, pistachios, olive oil, and the infused orange mixture into a food processor and process until smooth and creamy.
5Drain the pasta, mix with the citrus pesto, and sprinkle with the orange and lemon zest. Serve immediately.
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