Lemony Pesto with Basil and Garlic

Lemony Pesto is a sensational twist on classic pesto sauce. This vibrant and zesty recipe takes traditional pesto to new heights with the infusion of bright lemon juice and fragrant fresh basil. This lemon basil pesto is packed with summer flavors and bursts with freshness. Whether you want to elevate your pasta dishes, spread it on crusty bread, or use it as a marinade, this lemon pesto recipe will soon become your go-to sauce.

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It's a match made in heaven when lemons and basil are combined. This Creamy Lemon Basil Pasta is my favorite summer pasta recipe, so why not combine these flavors to make a delicious lemon pesto?

This lemon pesto sauce recipe is so delicious it's like capturing a sunny day in each spoonful!

From using it as a spread in this Pesto Ricotta Crostini with Roasted Cherry Tomatoes and these Sun-Dried Tomato Puff Pastry Palmiers with Pesto to drizzling it over grilled chicken, using it as a dip, or tossing it with pasta in this Caprese Gnocchi Sheet Pan Recipe, your taste buds will be dancing with joy when they taste this light and citrusy pesto.

Once you taste this lemon basil pesto recipe, it will have you smiling with every bite, and you may never buy store-bought pesto again!

Ingredients

• Fresh Basil - This recipe calls for A LOT of fresh basil. As the basil blends with the other ingredients, the volume of the pesto sauce significantly reduces. We grow our fresh basil yearly in a small planter; however, it is readily available at most grocery stores.
• Parmesan Cheese - Parmigiano Reggiano cheese has a salty, rich, nutty flavor that is perfect for pesto.
• Fresh Squeezed Lemon Juice - Only use freshly squeezed lemon juice. Pre-bottled lemon juice is somewhat bitter, and the taste is much more muted.
• Lemon Zest - Fresh lemon zest adds even more lemony punch to this basil pesto recipe. Most of the lemon flavor is in the lemon zest, which brightens this dish.
• Extra Virgin Olive Oil - The first cold pressing of olives produces extra virgin olive oil (EVOO), ensuring the best flavor and quality. Make sure to use a brand that states extra virgin. We buy ours by the gallon from Napa Valley Olive Oil. Good quality olive oil is essential, and you can tell the difference in taste.
• Garlic Cloves - Use fresh garlic whenever possible. Jarred garlic tends to taste bitter and is less pronounced than fresh cloves.
• Pine Nuts - Pine nuts are a traditional ingredient in pesto. Toasting them gives the pine nuts a warm and robust flavor. If you do not like pine nuts or nuts in general, here are 17 Easy Pesto Recipes without Pine Nuts.
• Salt and Pepper - Salt and pepper enhance just about any dish, and this basil pesto recipe is no different. Add them to your preference; however, remember that the parmesan cheese is already quite salty.

How to Make Lemon Pesto

1. Heat a dry skillet (no oil) over medium to medium low heat and toast the pine nuts. Stir constantly until fragrant and starting to turn golden brown. Once golden brown, transfer the pine nuts to a bowl to cool and set aside.
2. Pulse the garlic cloves and fresh lemon juice in a food processor a few times. Allow the chopped garlic to sit in the lemon juice while you grate the parmesan cheese. This helps break down the harsh garlic flavor.
3. Next, add the fresh basil leaves, grated parmesan cheese, toasted pine nuts, lemon zest, kosher salt, and ground black pepper to the food processor. Pulse it a few times until the pesto becomes a thick paste. Scrape down the sides as needed.
4. Turn the food processor on, and with the food processor mixing, slowly drizzle in the extra virgin olive oil from the top while mixing. Once the desired consistency is reached, mix with your favorite pasta or cover in a bowl and refrigerate until ready.

How to Use Lemon Basil Pesto

• Pasta sauce - Add it to your favorite pasta shape while still hot to make lemon pesto pasta. Additionally, I love using it in this Caprese Gnocchi Sheet Pan Recipe.
• Sandwich spread - For an incredible lunch, use it as a delicious sandwich spread with crunchy ciabatta bread, sliced cured meats, arugula, and fresh mozzarella.
• Pizza topping - Add a few dollops of this pesto sauce to pizza before baking. I also use it for this chicken pesto flatbread pizza.
• Use it as a marinade - Use this lemony pesto as a marinade for chicken, shrimp, or fish before grilling or baking for a burst of yummy flavor.
• Salad dressing - Basil pesto works excellent as a dressing for any salad. My favorite salad to use it with is a burrata caprese salad.
• Dip or Spread - Serve this lemon basil pesto dipping sauce for bread, crackers, or fresh vegetables. You can also spread lemon pesto on this pesto ricotta crostini with roasted cherry tomatoes or these sun-dried puff pastry palmiers with pesto for a quick and delicious appetizer.

Storage Suggestions For Lemon Basil Pesto

• Homemade lemon pesto can be refrigerated for up to three days in an airtight container.
• To freeze, pour the lemon basil pesto into ice cube trays. Once the pesto is frozen, remove it from the ice cube tray, transfer it to a zip-loc bag, and freeze it for up to three months.
• Add the pesto ice cubes to hot pasta to reheat or refrigerate overnight to thaw. Avoid heating the pesto in a pan, as the parmesan cheese will melt, and the sauce's texture will ultimately change.

Tips For the Best Lemony Pesto

Use fresh ingredients: Make sure to use fresh basil, good-quality olive oil, and freshly grated parmesan cheese. Pre-shredded parmesan cheese has added preservatives that change the cheese's texture and flavor.

Toast the pine nuts: Pine nuts have a wonderful flavor that evolves when toasted. Keep an eye on them while toasting, as they tend to burn quickly. If the pine nuts burn, their taste becomes extremely bitter, so stay on the pan. 

Season to taste: Taste the lemon basil pesto after blending and adjust the seasonings to your liking. Add more lemon juice, salt, or pepper if needed.

Variations & Substitutions

• No nut pesto - There are several options for making pesto without nuts. Here is an excellent list of 17 Easy Pesto Recipes Without Pine Nuts. 
• Substitute walnuts- Substituting toasted walnuts for pine nuts in this recipe also taste incredible. 
• Pecorino romano cheese - Pecorino romano cheese can be substituted for parmesan cheese. Pecorino cheese is made from sheep's milk, while parmesan comes from cow's milk. Pecorino has a slightly sharper and saltier taste than parmesan cheese. However, both work great in this basil pesto recipe.

FAQ's

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