Get ad-free recipes! Join the PWWB Cooking Club

Leave a Review

Go-To Lemon Basil Pesto Sauce (5 Minutes)

GF Gluten-Free V Vegetarian
Posted by Jess Larson on September 5th, 2023 (Updated July 17, 2026)
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
Introducing my go-to homemade pesto recipe – a simple, perfect Lemon Basil Pesto Sauce! Made with fresh basil, toasted pine nuts, parmesan cheese, & extra-virgin olive oil, this classic Genovese-style basil pesto is balanced with lemon zest & juice for brightness that isn't too lemony. Made with just 6 ingredients & ready in 5 minutes or less thanks to a food processor, this simple pesto is perfect for everything from pasta to burgers to pizza night!

Easily Vegetarian & Vegan.

Jump to Recipe
A bowl of vibrant green pesto sauce with a spoon inside, surrounded by fresh basil leaves and grated cheese on a light surface.
Photography by Gayle McLeod
Prep: 5 min
Cook: 0 min
Serves: 8

The Tried and True Homemade Basil Pesto We Use on Everything!

I grow a ton of fresh basil during the summer months and am always looking for ways to make the most of my harvest. Of course, fresh basil pesto is always at the top of that list!

There are 3 pesto recipes that I like to rotate between throughout the summer: my Damn Good Kale Pesto, nutty Pistachio Pesto, and this simple Lemon Basil Pesto.

This bright and herbaceous sauce is a pretty classic Genovese-style basil pesto, but a twist of lemon makes it especially irresistible. Fresh lemon zest and juice brightens up the pesto without making it taste too lemony at all.

A close-up of a bowl filled with green pesto sauce, showing its chunky texture. A silver spoon rests inside the bowl. Fresh basil leaves are partially visible in the background. this Recipe for Later!
This bright and herbaceous sauce is a classic Genovese-style basil pesto, but a twist of lemon makes it especially irresistible.

Instead, it cuts through the richness of toasted pine nuts, parmesan cheese, and olive oil to create the perfect balance in flavor. As a bonus, the acidity also preserves the sauce’s vibrant green color! Plus, this lemon basil pesto couldn’t be easier.

It takes about 5 minutes to throw together with the help of your food processor (no mortar and pestle necessary!) and from there you can use it with just about anything. Pesto just makes everything better! 🌿

Key Ingredients

The best Italian dishes rely on in-season and high-quality ingredients to create a ton of craveable flavor, and this lemon basil pesto recipe is no exception.

Fresh basil leaves on a wooden board surrounded by ingredients including a halved lemon, lemon zest, grated cheese, garlic cloves, pine nuts, olive oil, and bowls of lemon juice and grated cheese.
This flavorful sauce comes together with just 6 simple ingredients: fresh basil, lemon, garlic, toasted pine nuts, parmesan cheese, and extra virgin olive oil.
  • Fresh basil – The star ingredient! A generous amount of fresh basil is a must-have for any Genovese-style pesto sauce, making this recipe a great way to use up your summer garden harvest. Make sure to remove the stems – basil stems are a bit too tough for a smooth and creamy pesto.
  • Pine nuts – Also known as pignolias or pinoli nuts, pine nuts are soft, buttery, subtly sweet nuts harvested from the cone of a pine tree. To toast pine nuts on the stovetop, simply heat the nuts in a dry pan over medium heat, shaking frequently so they don’t burn. They’ll be golden and fragrant in a few minutes.

Shop This Post

My Favorite Pesto Shortcut – How to Make Basil Pesto With A Food Processor!

This lemon basil pesto recipe is ready in 5 minutes or less thanks to a food processor! Simply pulse it all together and enjoy – easy!

A food processor filled with chopped nuts sits on a marble countertop, surrounded by a bowl of pine nuts, a bowl of olive oil, a garlic clove, a half lemon, and a patterned plate with grated cheese.
Pulsing the aromatics in 2 steps – pine nuts and garlic first, followed by basil, lemon, and cheese – helps break down the heartier ingredients without bruising delicate basil.
A food processor filled with freshly made green pesto sits on a countertop, surrounded by basil leaves, grated cheese, a bowl of salt, olive oil, and a lemon.
Once the aromatics are finely chopped, slowly stream in olive oil with the food processor running until the lemon basil pesto reaches your desired consistency.
A glass jar filled with green pesto sauce sits on a blue and white plate. A spoon rests inside the jar, and a lemon wedge is visible in the background.
Stored in an airtight container in the refrigerator, lemon basil pesto sauce will keep for about 1 week.

How to Use Basil Pesto (More Than Just Pasta!)

When you think of basil pesto, you probably think of pasta. I LOVE a restaurant-worth Pesto Pasta just as much as the next person, but if you’re only pairing pesto with noodles then you’re missing out.

A close-up of spaghetti pesto garnished with pine nuts and fresh basil, served on a blue and white patterned plate with a fork twirling the pasta. A lemon wedge and a wooden utensil are visible in the background.
For a quick and simple lemon pesto pasta, heat your pesto sauce in a large skillet over medium heat on the stovetop. Once it’s warm, toss in al dente pasta and bring it all together with some of the starchy pasta water – easy!

Plenty of dishes benefit from a punch of fresh and herbaceous, garlicky pesto – it’s the kind of sauce that makes everything better! Try it in an easy Chicken Pesto Pasta Salad, use it as the sauce on a Homemade Grilled Pizza, or toss it with shrimp for some Grilled Pesto Shrimp Skewers.

A glass jar of green pesto with a spoon rests on a blue and white plate. Fresh basil, lemon wedges, olive oil, and a chunk of cheese are nearby, along with a yellow checkered cloth.
Ready in 5 minutes or less, you can pair this all-purpose basil pesto sauce with just about anything – pasta, breakfast burritos, grilled dinners, chicken, seafood…pesto just makes everything better!

I can’t wait for you to try this Lemon Basil Pesto! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A spoon scoops vibrant green pesto sauce from a glass jar, which sits on a decorative blue and white plate. Fresh basil leaves and lemon wedges are visible in the background.

5-Minute Lemon Basil Pesto Sauce (for Pasta, Chicken, Fish, and More!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jess Larson
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups 1x
  • Category: Sauces & Condiments
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Gluten Free
Print Recipe

Description

Introducing my go-to homemade pesto recipe – a simple, perfect Lemon Basil Pesto Sauce!

Made with fresh basil, toasted pine nuts, parmesan cheese, & extra-virgin olive oil, this classic Genovese-style basil pesto is balanced with lemon zest & juice for brightness that isn’t too lemony.

With just 6 ingredients & ready in 5 minutes or less thanks to a food processor, this simple pesto is perfect for everything from pasta to chicken to pizza night!

Ingredients

Scale
  • 1 ½ cups loosely packed fresh basil leaves and tender stems (about 2 ounces)
  • 3 tablespoons pine nuts, toasted
  • 6 cloves garlic
  • ½ lemon, zested and juiced
  • ⅓ cup finely grated parmesan cheese
  • ⅓ cup extra virgin olive oil
  • kosher salt and black pepper

Instructions

Method Overview:

Pulse the garlic and toasted pine nuts in a food processor until finely chopped. Add the remaining ingredients and process until the pesto reaches your desired consistency.

Step-by-Step Instructions:

  1. Pulse the garlic and pine nuts: Add the toasted pine nuts and garlic to a food processor. Pulse until finely chopped, stopping before the mixture turns into a paste. The garlic and pine nuts should be small enough to distribute evenly throughout the pesto, but not so fine that you lose all of their texture.A food processor containing finely chopped nuts sits on a marble counter, surrounded by garlic cloves, a halved lemon, olive oil, grated cheese, and a bowl of lemon zest.
  2. Prepare the lemon basil pesto: Add the basil, lemon zest and juice, and parmesan to the food processor. Season with ½ teaspoon kosher salt and a few twists of black pepper. While pulsing to combine, slowly stream in the olive oil until the pesto reaches your desired consistency, stopping to scrape down the sides of the food processor as needed. Adjust seasoning to taste – I like to add enough salt and lemon to make the herbaceous flavor sing.A food processor filled with green pesto sits on a counter. Surrounding it are fresh basil leaves, grated cheese on a plate, a halved lemon, and a jar of olive oil.
  3. Serve immediately: My favorite pairing is my signature 25-Minute Pesto Pasta, which is dotted with creamy whipped ricotta for a simple but restaurant-worthy finishing touch. But the beauty of pesto is its versatility – it’s delicious with any pasta, spooned over grilled meats or seafood, spread over pizza, slathered in sandwiches, or drizzled over salads (it makes a next-level Burrata Caprese Salad!) and grain bowls…you can’t go wrong. Enjoy!A bowl of green pesto sauce with a spoon inside, surrounded by fresh basil leaves, a wedge of lemon, grated cheese, and coarse salt on a light surface.

Equipment

Notes

Jess’ Tips and Tricks:

  • Easy Swaps and Substitutes: This lemon basil pesto is very flexible. If you don’t have pine nuts on hand, swap in toasted walnuts or pistachios. If you’re out of parmesan, another hard cheese like asiago or pecorino romano works well, too. The flavor will vary slightly, but your pesto will still be delicious.
  • Dietary Restrictions: This pesto recipe is naturally meatless. To keep it vegetarian, use a rennet-free parmesan. For a vegan version, use your favorite dairy-free parmesan or simply omit the cheese.

Make-Ahead, Storage, and Freezing:

  • Storage Instructions: This lemon basil pesto is incredibly make-ahead friendly. Store it in an airtight container or jar in the refrigerator for up to 1 week.
  • Freezer Instructions: Transfer the pesto to a freezer container or divide it into smaller portions for easy use later. Freeze for up to 3 months. Thaw overnight in the refrigerator or place the container in a bowl of room-temperature water for a quicker thaw.
A blue and white floral plate filled with spaghetti tossed in green pesto, garnished with basil leaves, pine nuts, grated cheese, and a lemon wedge. Two serving utensils rest on the plate, with a checkered napkin nearby.
A glass bowl filled with green pesto sauce sits on a decorative blue and white plate, with a silver spoon resting inside the bowl.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

Topics

Sign up for our newsletter

Leave a Rating & Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.