I could honestly put this lemon pesto on nearly everything. Inspired by traditional Italian pesto, this version adds a bright citrus twist. Made with fresh basil, toasted pine nuts, lemon zest, and grated Parmesan, the sauce finds a perfect balance of herbaceous, salty, and tangy flavors. It’s exceptional on pasta, chicken, pizza, roasted vegetables, and more.
Now that my basil plant is thriving, I’ve been making pesto nonstop. It stars in simple appetizers like crostini and richer plates like fried burrata, but my favorite thing is that it’s perfectly delicious eaten straight from the spoon. Basil and lemon are a classic pairing, so I add a generous amount of lemon zest to the pesto I’ve made since culinary school. The result is bright, fresh, and reliably satisfying.
Learning to make a great pesto is a useful kitchen trick. It’s quick to prepare and elevates weeknight dinners, salads, and snacks. Use this sauce anywhere you’d use regular pesto — toss it with pasta, brush it on grilled protein, or spoon it over roasted vegetables. Keep a jar in the fridge and you’ll have summer-ready flavor whenever you need it.
Fresh basil
Great pesto begins with great basil. Choose bright green leaves without any browning or limpness for the best flavor and texture. Fresh basil makes a pesto that outshines store-bought versions.
The rest of the ingredients are simple: toasted pine nuts, garlic, lemons (zest and juice), freshly-grated Parmesan, extra-virgin olive oil, kosher salt, and freshly-ground black pepper. If you prefer, swap pine nuts for almonds, walnuts, pepitas, or sunflower seeds, or omit nuts entirely for a nut-free pesto.
Step-by-step directions
Drizzle the olive oil slowly while blending to create a smooth, emulsified sauce. Pouring it in too quickly can cause the pesto to separate.
Store & freeze leftovers
To store leftover pesto, spoon it into a jar and pour a thin layer of olive oil over the top to slow browning. Seal tightly and refrigerate for up to five days. To freeze, place pesto in a freezer-safe container or ice cube trays, cover, and freeze for up to six months. Thaw overnight in the fridge before using.
Using this pesto
Pesto is classic with pasta, but it’s also incredibly versatile. Here are favorite ways to use this lemon basil pesto:
- Use as a marinade or sauce for chicken, pork, or shrimp.
- Drizzle over grilled or roasted vegetables.
- Spread as a pizza sauce or serve as a dipping sauce for bread.
- Layer it on sandwiches—Italian or veggie variations both benefit.
- Fry eggs with a little pesto instead of oil for a bright, savory twist.
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Lemon Pesto with Basil
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Ingredients
- 3 Tablespoons pine nuts
- 2 cups fresh basil leaves, packed
- 1 garlic clove, peeled (about 1 teaspoon minced)
- 1/2 cup grated Parmesan
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon Kosher salt, plus more to taste
- Freshly-ground black pepper, to taste
Equipment
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Food processor or blender
Instructions
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Pour the pine nuts into a small skillet and toast over medium heat until golden-brown. Transfer to a small bowl and let cool.
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Place the basil in the bowl of a food processor and pulse a few times to break up the leaves. Add the cooled pine nuts, garlic, Parmesan, lemon zest, lemon juice, salt, and pepper. Pulse, stopping to scrape down the sides as needed, until finely minced.
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With the processor running, slowly drizzle in the olive oil until the mixture emulsifies into a smooth pesto. Taste and adjust salt and pepper as needed.
Notes
Start with one garlic clove and add more to taste; too much garlic can overpower the basil and lemon.
Always use freshly-grated Parmesan for the best flavor.
If you prefer a looser sauce, add extra olive oil one tablespoon at a time until you reach the desired consistency.