5-Minute Lemon Pesto Recipe with Basil (Easy Sauce)

My Lemon Pesto is a citrusy take on a traditional sauce. This easy pesto recipe combines a classic pesto with lemon juice and fresh lemon zest for a citrus pesto that will keep having you come back for more. You can use this lemon pesto on pasta, with fish, or on sandwiches. If you want a classic pesto, check out my traditional pesto alla Genovese.  I promise you, this fresh lemon flavor is the perfect addition to my classic pesto! 

Why You’ll Love This Recipe

• It’s a delicious variation on a beloved classic! This modern, bright take on traditional pesto has a unique flavor. Close your eyes and imagine yourself on the Italian Riviera, surrounded by big Amalfi lemons! 
• Easy cleanup! ​One bowl of a food processor, and that’s all you need for this basil pesto recipe! 
• A great way to use up fresh herbs! I love making pesto sauce because it’s a great way to use up any basil I have kicking around! 

Ingredients

• Basil – Fresh basil is the star of this lemon pesto recipe, providing its vibrant green color and fresh, aromatic flavor. Love pesto? Try my spinach pesto or pesto carbonara!
• Pine Nuts – Pine nuts add a rich, buttery texture and nutty flavor to basil pesto. For extra flavor, you can toast the pine nuts lightly in a dry skillet over medium heat until they’re golden brown. Also, a little tip about pine nuts – you can store them in the fridge to keep them fresher, for longer! 
• Garlic – Fresh garlic gives the pesto a sharp, pungent bite that balances the richness of the other ingredients. Trust me, you do not need much. One garlic clove is enough, two maximum, for this fresh pesto recipe. 
• Kosher Salt – Salt enhances all the flavors in the pesto, bringing out the best in each ingredient. I like to use kosher salt for its clean flavor and ease of control when seasoning. 
• Lemon Zest – Lemon zest adds a bright, citrusy note that lifts the overall flavor profile of the pesto. Use my favorite kitchen tool, a microplane, to zest the lemons. You can also use a fine grater. Make sure to avoid the bitter white pith.
• Parmesan Cheese – Do me a favor, splurge and use real Parmigiano Reggiano for this – it makes a difference!  Parmesan adds a salty, umami richness to the pesto, making it more flavorful and creamy.
• Pecorino Romano Cheese –  Pecorino Romano adds a sharp, tangy flavor that complements the Parmesan and enhances the pesto’s depth.
• Extra-Virgin Olive Oil – Olive oil is the liquid gold that binds all the ingredients together, creating a smooth, luscious sauce. Use high quality extra virgin olive oil for its superior flavor. Add it slowly to the food processor to achieve the perfect creamy consistency.
• Lemon Juice – Lemon juice brightens the pesto, and it adds acidity. I love the addition of the lemon because it helps to balance the richness of the pine nuts and cheeses. Squeeze the lemon juice fresh and add it gradually while processing the pesto. Taste as you go to ensure the acidity is balanced to your liking. Make sure you juice fresh lemons yourself for the best flavor!  Lemon lover? Try my lemon caper pasta!

Substitutions and Additions

• Walnuts Instead of Pine Nuts – Walnuts have a similar texture and nutty flavor, making them a great alternative if you’re out of pine nuts or looking for a different twist. Plus, walnut pesto is delicious already! You can also use almonds.
• Grana Padano Instead of Parmesan –  Grana Padano cheese offers a similar nutty and savory flavor profile to Parmesan but is often more affordable and easier to find. It is another hard cheese. 
• Spinach for Extra Greens – Adding a handful of fresh spinach can create an even more vibrant green color without overpowering the basil flavor.

Step by Step Instructions

1. Begin by adding fresh basil leaves, pine nuts, garlic, salt, and lemon zest to the bowl of a food processor equipped with the blade attachment.

2. Pulse the mixture until the basil leaves are finely chopped and all ingredients are well combined.

3. Next, add your cheeses.

4. Pulse until the cheese are combined with the mixture.

5. With the food processor running, gradually add the olive oil in a steady stream. Continue processing until the pesto reaches a smooth and creamy consistency.

6. While the processor is running, slowly add the lemon juice. Taste the pesto and adjust the seasoning if necessary, adding more salt or pepper to suit your preferences.

Tips and Notes

• Choose the Freshest Ingredients –  Fresh basil, high-quality olive oil, and freshly grated cheeses make a noticeable difference in flavor. Avoid using pre-grated cheese or old basil leaves to ensure the best taste and texture.
• Add Olive Oil Slowly –  When you are pouring the olive oil into the food processor, do it slowly in a steady stream. This helps emulsify the pesto, creating a smooth, creamy texture! 

Serving Suggestions

• With Seafood Dishes – From shrimp skewers to baked salmon, broiled scallops, white fish, and more.. this lemon pesto is perfect with fresh seafood! Living in New England, I have used this lemon pesto with a lot of different seafood dishes, including a light and bright shrimp pasta dish for an easy dinner! 
• With Pasta – There’s nothing more comforting than perfectly al dente pasta, and a creamy, bright pesto! Follow my trofie al pesto recipe to mix some pasta cooking water with your fresh pesto for a great sauce! 

Storage and Freezing Instructions

• Refrigerate and Cover with Olive Oil: Store pesto in an airtight container with a thin layer of olive oil on top to prevent browning. Press plastic wrap directly onto the surface before sealing for extra protection, and enjoy within one week for the best flavor.
• Freeze for Longer Storage: Freeze pesto in ice cube trays, then transfer the cubes to a freezer bag for up to 3 months. Thaw gently in the fridge or stir frozen cubes directly into hot dishes.

Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!