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Grilled Lemon and Grana Padano PDO Pesto

Pesto is a cornerstone of Italian cuisine, but this grilled lemon and Grana Padano PDO pesto version invites you to explore a more unexpected and refreshing interpretation.

This grilled lemon pesto with Grana Padano PDO offers a vibrant twist on tradition, bright, aromatic, and full of depth. Using high-quality, unwaxed lemons is key, as both the zest and flesh play an essential role. Gently charring the lemons on a grill, pan, or BBQ, softens their natural acidity while enhancing their sweetness and adding a subtle smoky complexity.

The result is a beautifully balanced pesto where fresh citrus notes meet the savoury richness of Grana Padano PDO.

Versatile and distinctive, it pairs effortlessly with grilled fish, seasonal vegetables, salads, or even as a standout addition to a relaxed BBQ spread.

Recipe adapted from the Grana Padano Consortium, with credit to Chef Danilo Cortellini

30 Min
4 People
Medium
30 Min
4 People
medium
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Pesto is a cornerstone of Italian cuisine, but this grilled lemon and Grana Padano PDO pesto version invites you to explore a more unexpected and refreshing interpretation.

This grilled lemon pesto with Grana Padano PDO offers a vibrant twist on tradition, bright, aromatic, and full of depth. Using high-quality, unwaxed lemons is key, as both the zest and flesh play an essential role. Gently charring the lemons on a grill, pan, or BBQ, softens their natural acidity while enhancing their sweetness and adding a subtle smoky complexity.

The result is a beautifully balanced pesto where fresh citrus notes meet the savoury richness of Grana Padano PDO.

Versatile and distinctive, it pairs effortlessly with grilled fish, seasonal vegetables, salads, or even as a standout addition to a relaxed BBQ spread.

Recipe adapted from the Grana Padano Consortium, with credit to Chef Danilo Cortellini

Ingredients

  • 400 gr of pasta of your choice
  • 2 lemons, unwaxed
  • 40 gr of basil leaves
  • 60 ml of extra virgin olive oil
  • 30/40 gr of grated Grana Padano PDO (plus extra to sprinkle)
  • 12 gr of peeled almonds (not toasted)
  • ½ garlic clove
  • Salt and pepper to taste
Grana Padano PDO 16 Months
Grana Padano PDO 16 Months

IN THIS RECIPE

Cooking Instructions

  1. 01

    Wash the lemons thoroughly and finely peel the zest. Add the lemon zest to a food processor. If your lemons have leaves attached, set them aside—they can be used to add extra flavour to the pasta cooking water.

  2. 02

    Cut the lemons in half and place them cut-side down on a BBQ, grill, or hot pan. Cook gently over low heat, turning occasionally, until evenly charred and caramelised (about 10 minutes). Tip: For a balanced flavour, use the pulp of one lemon. Adjust the quantity to make your pesto more or less tangy.

  3. 03

    Add the grilled lemon pulp, fresh basil leaves (rinsed and dried), almonds, garlic, and Grana Padano PDO to a blender. Season with salt and pepper, drizzle in extra virgin olive oil, and blend until you achieve a slightly textured, grainy pesto. Store the pesto in the refrigerator for up to 3 days.

  4. 04

    Bring salted water to a boil and cook your pasta until al dente. Drain and toss the pasta with the pesto off the heat to preserve its fresh flavour and aroma.

  5. 05

    Serve immediately, topped with extra Grana Padano PDO and fresh basil leaves.

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