A bright summer pesto sauce inspired by pesto agli Agrumi from Sicily, featuring oranges, lemons, basil, pistachios, and Parmigiano-Reggiano. Served with fettuccine.
Zest the orange & lemon into a medium bowl. Cut the ends off of both fruits, then cut away the peel & white pith. Using a sharp knife, segment the orange & half of the lemon, catching any juice on your cutting board & removing any seeds. Add the segments & juice to the bowl with the zest. Stir in the garlic & capers. Set aside to marinate for 15 minutes.
Add the nuts to a food processor & pulse until coarsely chopped. Add the citrus mixture and basil. Pulse in short bursts until well-combined. Transfer to a large bowl and fold in the cheese, then slowly stream in the olive oil, mixing constantly, until creamy. Season to taste.
Cook your pasta of choice to your liking & transfer it directly to the bowl with the pesto. Toss well until the pasta is well-coated, adding a splash of pasta water to loosen as needed. Serve, finished with more olive oil and cheese if you’d like. Enjoy!
