Lime leaf pesto

Name: Lime leaf pesto
Total time: 15 min
Yield: ± 1 jar of 200 ml
Ingredients: 60 g young lime leaves; 40 g walnuts or pine nuts; 40 g Parmesan or mature cheese, grated; 1 garlic clove; 100 ml olive oil; juice of ½ lemon; salt and pepper

Updated on 9 October 2026

Makes: ± 1 jar of 200 ml
Time: 15 min
From: Caucasian lime

Ingredients

60 g young lime leaves
40 g walnuts or pine nuts
40 g Parmesan or mature cheese, grated
1 garlic clove
100 ml olive oil
juice of ½ lemon
salt and pepper

Method

Rinse the leaves, pat them dry and remove the thick stalks.
Toast the nuts for 3 minutes in a dry pan until fragrant and leave to cool.
Blitz the leaves coarsely in a food processor with the nuts, garlic, cheese and half of the oil.
Add the rest of the oil and the lemon juice and blitz to the texture you like.
Season with salt and pepper.
Toss with hot pasta or spread on bread.

Storing: 1 week in the fridge in a closed jar with a layer of oil on top; or 3 months in the freezer, in portions.