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:
- 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.
- 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.
- 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!
Equipment
Buy Now → 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.