5-Minute Lemon Pesto Recipe with Basil (Easy Sauce)
This Lemon Pesto comes together in 5 minutes in a food processor and delivers more citrus punch than any standard pesto you have had. The secret is using both lemon juice and lemon zest; the zest brings fragrant, floral citrus depth while the juice adds brightness and acidity. Combined with fresh basil, pine nuts, Parmigiano Reggiano, Pecorino Romano, and good olive oil, the result is a vibrant, intensely flavored sauce that works on pasta, spooned over grilled fish or scallops, or tossed with shrimp. No cooking required.
I developed this recipe because I wanted a pesto that could hold its own alongside seafood. Classic Genovese pesto is rich and herbaceous, but I kept wanting something brighter; something that could cut through the richness of scallops or complement the delicacy of white fish without overpowering it. Lemon was the answer. If you love pesto as much as I do, you will also want to try my Traditional Genovese Pesto, Walnut Pesto, and Spinach Pesto.
Ingredients
The double lemon is what makes this recipe worth making over a standard pesto. Lemon zest goes in first with the basil and pine nuts; it carries the fragrant, floral citrus oils that lemon juice alone cannot replicate. The juice goes in last, added slowly while the processor is running, so you can taste as you go and control the acidity. For the cheese, use real Parmigiano Reggiano and Pecorino Romano if you can; the combination of the two gives you a richness and sharpness that pre-grated cheese simply won’t deliver. Add the olive oil slowly in a steady stream; this is what gives the pesto its smooth, emulsified consistency rather than a greasy, separated one.
Step by Step Instructions
- 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.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Lemon Pesto with Fresh Basil (5 Minutes)
Equipment
- measuring spoons
- measuring cups
- food processor
Ingredients
- 1 cup basil *packed cup* 36 g
- 1/2 cup pine nuts 75 g
- 1 clove garlic peeled
- 2-3 tablespoons lemon zest zest from 2 lemons
- 1/4 teaspoon kosher salt
- 1 cup freshly grated parmesan cheese 126 g
- 1/2 cup freshly grated pecorino romano cheese 50 g
- 7 tablespoons extra virgin olive oil 74 g
- 1/4 cup freshly squeezed lemon juice usually 1 lemon
Instructions
- Start by adding fresh basil leaves, pine nuts, garlic, salt, and lemon zest to the bowl of a food processor fitted with the blade attachment.
- Pulse the ingredients until the basil leaves are finely chopped and all the ingredients are well combined.
- Next, incorporate the two cheeses into the mixture and pulse again until everything is evenly distributed.
- With the food processor running, slowly pour in the olive oil in a steady stream.
- Continue to process until the sauce reaches a smooth and creamy consistency.
- While the processor is running, slowly add the lemon juice.
- Don't forget to taste the pesto and adjust the seasoning if needed, adding a bit more salt or lemon to suit your taste preferences.
I made this lemon pesto and made a vinaigrette with it.. oh my god it was fantastic!