Submit Recipes

Citrus Pesto (for grilled fish/chicken)

Categories: Sauces
Contributed by: karmunj (Karen)

Here's one of my faves for grilled fish/chicken:


  • about 3 cups of fresh basil (stems removed)
  • 1/2 cup toasted pine nuts or walnuts
  • 1 clove garlic
  • lemon zest
  • juice of 1 lemon
  • orange zest
  • juice of 1 orange
  • 1/2 teaspoon salt (I use Kosher salt)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 cup grated Parmesan


Toast the nuts you would like to use. Let it cool.

Zest the lemon and orange then juice.

In a food processor, combine the basil, pine nuts, garlic, lemon & orange zests, juices and S/P until nicely chopped. Then slowly add the olive oil until you get a smooth and creamy consistency (several pulses). Open the lid and add 1/2 cup of the grated parmesan. Pulse a couple of times. Then transfer the pesto to a bowl and fold in the remaining parmesan. 

Spoon over grilled fish/chicken.

 Place unused pesto in an airtight container. (I store in the fridge in an airtight container no longer than 3 days. Otherwise it goes to the freezer and thaws just fine.)