Lemon Pesto is a zesty twist on the classic basil pesto. This vibrant sauce combines fresh lemon, basil, garlic, and Parmesan to create a refreshing flavor that elevates pasta, grilled vegetables, seafood, or even sandwiches. It’s a bright, tangy, and versatile condiment perfect for any dish!
Why You’ll Love This Recipe
- Fresh and zesty: A citrusy variation of traditional pesto.
- Versatile: Use it as a sauce, dip, or marinade.
- Quick to make: Ready in just 10 minutes with minimal effort.
Ingredients
For the Pesto
- Fresh basil leaves: The star ingredient, providing an herby base.
- Lemon zest: Adds a vibrant citrus aroma.
- Lemon juice: Brightens up the flavor with a tangy kick.
- Parmesan cheese: Adds a salty, nutty richness.
- Garlic cloves: Packs a savory punch.
- Pine nuts: For a creamy texture and subtle nutty flavor.
- Olive oil: Smooths out the pesto and binds the ingredients together.
- Salt and pepper: Enhances the overall taste.
Instructions
Step 1: Prep Your Ingredients
- Wash and pat dry the fresh basil leaves.
- Zest and juice the lemon, ensuring no seeds are in the juice.
Step 2: Blend the Ingredients
- In a food processor or blender, combine the basil leaves, lemon zest, lemon juice, Parmesan cheese, garlic cloves, and pine nuts.
- Pulse until the ingredients are finely chopped and combined.
Step 3: Add Olive Oil
- While the food processor is running, slowly drizzle in the olive oil until the mixture reaches your desired consistency.
- Season with salt and pepper to taste.
Step 4: Store or Serve
- Use immediately, or transfer the pesto to an airtight container and store in the refrigerator for up to 5 days.
Nutrition Facts (per serving)
Servings: 6
Calories: 150
Total Fat: 14g
Saturated Fat: 2.5g
Cholesterol: 5mg
Sodium: 120mg
Carbohydrates: 2g
Fiber: 0.5g
Sugar: 0.5g
Protein: 3g
FAQ
Q1: Can I use other nuts besides pine nuts?
A1: Absolutely! Walnuts, almonds, or cashews work well as substitutes.
Q2: Can I make this recipe dairy-free?
A2: Yes, replace Parmesan with nutritional yeast for a vegan-friendly option.
Q3: How should I store leftover pesto?
A3: Store in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
Q4: What can I serve with Lemon Pesto?
A4: Toss it with pasta, drizzle it over grilled fish or chicken, spread it on sandwiches, or use it as a dip for fresh veggies.
Q5: Can I use bottled lemon juice?
A5: Fresh lemon juice is best for vibrant flavor, but bottled juice can be a convenient substitute.
Q6: My pesto is too thick—what should I do?
A6: Add a little more olive oil or water to thin it out to your desired consistency.
Q7: Can I make it ahead of time?
A7: Yes, you can make it a day in advance. Just give it a stir before serving.
Q8: Can I use a blender if I don’t have a food processor?
A8: Yes, a high-powered blender works well, though you may need to scrape down the sides more often.
Q9: How do I prevent the pesto from turning brown?
A9: Store it with a thin layer of olive oil on top to keep it fresh and green.
Q10: Can I mix it with other herbs?
A10: Definitely! Try adding parsley, cilantro, or mint for unique flavor variations.
Lemon Pesto adds a refreshing twist to your favorite dishes, making it a must-have recipe for any home cook!
PrintLemon Pesto
A zesty twist on classic pesto, this Lemon Pesto combines the freshness of basil with the bright, tangy flavor of lemon. Perfect as a sauce for pasta, a spread for sandwiches, or a topping for grilled meats and vegetables.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Sauces and Dips
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups fresh basil leaves (packed) 🌿
- 1/3 cup grated Parmesan cheese 🧀
- 1/3 cup toasted pine nuts (or walnuts) 🌰
- 2 cloves garlic 🧄
- Zest of 1 large lemon 🍋
- Juice of 1 large lemon 🍋
- 1/3 cup extra virgin olive oil (adjust as needed) 🫒
- Salt and pepper, to taste 🧂
Instructions
Toast the Nuts:
- In a small dry skillet, toast the pine nuts (or walnuts) over medium heat for 2–3 minutes, stirring constantly until golden. Let them cool.
2. Blend the Base:
- In a food processor, combine the basil, Parmesan, toasted nuts, garlic, lemon zest, and lemon juice. Pulse until coarsely blended.
3. Add the Oil:
- While the food processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Adjust the amount of oil to achieve your desired consistency.
4. Season:
- Taste the pesto and add salt and pepper as needed. Give it one final pulse to blend everything together.
5. Serve or Store:
- Use immediately or transfer to an airtight container. For longer storage, pour a thin layer of olive oil on top to prevent browning. Store in the refrigerator for up to a week or freeze for later use.
Notes
- For a dairy-free version, substitute Parmesan cheese with nutritional yeast.
- Lemon pesto pairs beautifully with pasta, grilled chicken, roasted vegetables, or as a dip for fresh bread.
- To freeze, portion the pesto into an ice cube tray for easy use.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 70
- Sugar: 0g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 3mg