Presto, a Yellow Pesto!

with Colive Oil & Conza Sourdough Crunch Breadcrumbs

On our most recent trip to Sicily, we discovered a new yellow pesto! Made from just lemon peel, almonds, parmesan, olive oil, and sea salt, this new pesto is going to get the people going!

We partnered with our friends at Colive Olive Oil to make sure our yellow pesto turned out as flavorful as pastabale! Recipe and link to our collaboration video below!

Lemon Almond Pesto Spaghetti with Colive Oil and Conza Sourdough Crunchy Breadcrumbs

(Optional) Almond Skin Removal

For the pesto, use slivered almonds. If you only have whole almonds with skins, follow the steps below…

Blanch your almonds in boiling water for 30 seconds

Strain and pour almonds into a bowl of ice water

Skins are now very easy to remove by hand

Blitz in Food Processor

Peel of 2 well-washed lemons (no white pith)

3/4 cup of parmesan

3/4 cup of EVOO

3/4 cup of almonds (skins removed)

1 Tbs of kosher sea salt

Mix Spaghetti

Mix 1/3 cup of pesto for every serving of pasta noodle

Sprinkle and Drizzle

Sprinkle Conza Sourdough Crunch generously

Drizzle on extra extra virgin olive oil