Citrus Pesto

2 Reviews
100% would make this recipe again

A recipe with no garlic or onion, inspired by the Italian Chef Filippo La Mantia.


1 oranges 180 g
1/3 cup almonds 45 g
3 tbsp capers 26 g
8 anchovy fillets 30 g
10 leaves fresh basil 5 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 tbsp maple syrup 15 mL
1/4 cup extra virgin olive oil 65 mL

Before you start

A blender or food processor will be very useful to make the pesto sauce.


  1. Rinse the basil leaves briefly only if they are very dirty. Otherwise use a wet towel to clean the leaves, then pat them dry between 2 paper towels.
  2. Drop the peeled orange into a food processor with the almonds, capers, anchovies, basil, lemon juice and maple syrup. Slowly mix in the olive oil, until a creamy, but thick consistency is achieved.
  3. Transfer the pesto to a small bowl and add olive oil just to cover it to prevent the oxidation (and darkening) of its surface. Cover the bowl with a plastic wrap and chill until ready to use.


The pesto sauce can be made 1 or 2 days ahead.

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Members' Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

This recipe is in the following categories

Nuts | Sauces & Dips | Halal | Kosher | No Cook | Italian

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