Go Back

Lemon Basil Pesto

This Lemon Basil Pesto is a bright and refreshing twist on classic pesto, made with fresh basil, Parmesan cheese, garlic, pine nuts, lemon juice, and lemon zest. Bursting with fresh citrus flavor, it's perfect for tossing with lemon basil pasta, creating a rich creamy pesto pasta, enhancing creamy lemon pasta, or adding vibrant flavor to your favorite light pasta recipes. Ready in just 10 minutes, this easy homemade pesto is fresh, versatile, and packed with Mediterranean-inspired flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • For the Pesto
  • 2 cups fresh basil leaves packed
  • ½ cup grated Parmesan cheese
  • ⅓ cup pine nuts
  • 2 cloves garlic
  • ½ cup extra-virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Wash and thoroughly dry the basil leaves.
  2. Add basil, pine nuts, and garlic to a food processor.
  3. Pulse several times until finely chopped.
  4. Add Parmesan cheese and pulse until combined.
  5. Add lemon juice and lemon zest.
  6. With the processor running, slowly drizzle in the olive oil.
  7. Blend until smooth or until your desired consistency is reached.
  8. Add salt and black pepper.
  9. Pulse briefly and taste, adjusting seasoning if needed.
  10. Serve immediately or store in an airtight container.

Notes

  • Use fresh lemon juice and zest for the brightest flavor.
  • Toast the pine nuts lightly before blending for a richer taste.
  • For a creamier sauce, stir the pesto into a little heavy cream before tossing with pasta.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze in ice cube trays for convenient portions that last up to 3 months.