Go Back

Lemon Basil Pesto

This Lemon Basil Pesto is a bright, citrusy twist on classic pesto made with fresh basil, garlic, Parmesan, olive oil, and lemon juice. It’s perfect for lemon basil pasta, creamy pesto pasta, and light pasta recipes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh basil leaves packed
  • 2 –3 garlic cloves
  • ⅓ cup pine nuts or walnuts
  • ½ cup grated Parmesan cheese
  • ½ cup extra virgin olive oil
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Wash and thoroughly dry basil leaves.
  2. Optional: toast nuts in a dry pan for 2–3 minutes until fragrant. Cool.
  3. Add basil, garlic, nuts, Parmesan, lemon zest, lemon juice, salt, and pepper to a food processor.
  4. Pulse until roughly combined.
  5. Slowly drizzle in olive oil while blending until smooth and creamy.
  6. Adjust consistency with a splash of pasta water if needed.
  7. Taste and adjust seasoning.
  8. Serve immediately or store in the fridge.

Notes

  • Add pasta water for creamy pesto pasta consistency.
  • Use fresh lemon for best flavor and brightness.
  • Store in the fridge up to 5 days.
  • Freeze in cubes for up to 3 months.
  • Great for lemon basil pasta, sauces, and light pasta recipes.