Lemon Pesto with Basil
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I could truly put this lemon pesto on just about everything. It’s inspired by classic Italian pesto but it has a lovely citrusy twist. With basil, pine nuts, lemon zest, and Parmesan, this sauce is the perfect balance of salty, herby, and savory. It’s beyond delicious on pasta, chicken, pizza, and more!
Now that my basil plant is in full force, all I do is make pesto. Not only is it the star in my fried burrata and these 5-ingredient pesto crostini, but I also could just eat it with a spoon. It’s ridiculous.
Since basil and lemon is a classic match made in heaven, it only made sense to add a generous dose of lemon zest to my favorite recipe I’ve been making since culinary school. It’s bright and fresh and honestly the best combo of ingredients.
Also, knowing how to make pesto is generally a great trick to have up your sleeve. It’s such a quick and easy addition to dinner and apps, especially when your basil plant eventually gets out of control. Use this sauce anywhere you would use regular pesto and the end. You got summer in the bag.
Fresh basil
Great pesto starts with great basil. Look for super fresh basil that doesn’t have any browning or limpness. This will ensure the best flavor and texture! Fresh basil is key to making pesto that tastes way better than store-bought.
Other than that, you just need pine nuts, garlic, lemons, parmesan, olive oil, Morton’s Kosher salt, and freshly-ground black pepper. You can also use almonds or walnuts or leave them out for nut-free pesto!
Step-by-step directions
Add the olive oil nice and slow. If you add too much at a time, the pesto will separate.
Store & freeze leftovers
Pour leftovers into a jar and add a thin layer of olive oil on top to keep the pesto from browning. Seal the jar tightly and refrigerate for up to 5 days. If you want to freeze the pesto, pour it into a freezer-safe jar or ice cube trays. Cover & freeze for up to 6 months. Defrost the pesto in the fridge overnight when you’re ready to use it.
Using this pesto
Pesto is typically served with pasta, but you can do so much with it! Here are some of my favorite ways to use this pesto.
- Use it as a marinade or sauce for chicken, pork, or shrimp.
- Drizzle it over grilled vegetables.
- Use it as pizza sauce or dipping sauce for bread.
- Try it on an Italian or veggie sandwich.
- Fry eggs with a little pesto instead of oil – so good!
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Lemon Pesto with Basil
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
- Food processor or blender
Instructions
- Pour the pine nuts into a small skillet. Toast over medium heat until golden-brown. Transfer to a small bowl and cool completely.
- Place the basil in the bowl of a food processor. Pulse it a few times to break up the leaves. Add the pine nuts, garlic, Parmesan, lemon zest, lemon juice, salt, and pepper. Run the food processor, stopping to scrape down the sides of the bowl every once in a while, until the mixture is finely minced.
- While the food processor is running, slowly drizzle the olive oil into the basil mixture until you have an emulsified pesto sauce. Taste and add more salt and pepper, if desired.
