The best recipe you’ve never heard of is: lemon pesto.

In this week’s installment, Chris Kimball makes a recipe we learned in Amalfi, Italy, where the trees are dripping with enormous, sweet lemons. There, lemon farmer Giovanna Aceto taught us how to use lemons to wake up virtually any dish.

Her lemon pesto isn’t sour or acidic, our editorial director J.M. Hirsch wrote. Instead, it’s "a sauce that hints at bright citrusy sweetness, yet remains decidedly savory. The lemon accents without overwhelming."

In this adaptation, the lemons heighten the subtler ingredients, making olive oil a featured flavor that comes into balance with the Parm.