Summer Lemon Pesto

Ingredients (for four people):


  • handful of rocket
  • handful of lemon balm, fresh
  • 4-5 mint leaves, fresh
  • 40g walnuts
  • 30g cashew nuts
  • 100ml olive oil
  • ½ lemon, juice freshly squeezed
  • ¼ teaspoon salt
  • black pepper, freshly ground
  • lemon zest, freshly grated


  • 1 carrot
  • 500g spaghetti, 100% durum wheat semolina
  • vegan alternative to parmesan


  1. Chop rocket, lemon balm, cashews, walnuts and mint coarsely. Mix herbs and nuts along with olive oil and freshly squeezed juice of half a lemon in the kitchen blender for a few minutes to a creamy pesto.
  2. Season pesto with freshly ground black pepper and salt, stir in freshly grated zest of one lemon.
  3. Peel carrots and cut with the spiral cutter or with the julienne peeler in long threads.
  4. Cook spaghetti in salted water until al dente and drain.
  5. Serve hot spaghetti on a plate, mix with carrot threads and pesto.

Our tip: Tastes also delicious with walnut oil!

A teaspoon of lime-mint chutney in pesto ensures an extra kick!

A recipe from Sophie Mathisz

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