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Lemon pesto in a small glass bowl with fresh lemon zest, cracked pepper, and fresh basil leaves, and lemon on a wooden board.

Lemon Pesto with Fresh Basil (5 Minutes)

Allie Hagerty
This lemon pesto is made with fresh basil, pinenuts, Parmigiano Reggiano, Pecorino Romano, and both lemon juice and zest for asauce that is brighter and more intensely citrusy than standard pesto. Ready in5 minutes in a food processor with no cooking required. Especially good withseafood.
5 from 1 rating
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Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Servings 24 servings

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.

Notes

Use both lemon zest and lemon juice. The zest carries the fragrant citrus oils and goes in at the start with the basil. The juice adds acidity and brightness and goes in last. Using only one or the other gives you a flat, one-dimensional lemon flavor.
Add olive oil slowly. Pour it in a steady stream with the processor running. This emulsifies the sauce and gives you a smooth, creamy consistency rather than a greasy one.
Use freshly grated cheese. Pre-grated cheese won't melt into the pesto the same way. A microplane or fine grater on a block of Parmigiano Reggiano takes 2 minutes and makes a real difference.
Toast the pine nuts for extra depth. A quick 2-3 minutes in a dry skillet over medium heat until golden adds a nuttier, richer flavor to the finished pesto.
Storage: Store in an airtight container with a thin layer of olive oil on top to prevent browning. Keeps in the fridge for up to one week. Freeze in ice cube trays for up to 3 months.

Nutrition Facts

Serving: 1tablespoonCalories: 91kcalCarbohydrates: 2.1gProtein: 3.2gFat: 8.2gSaturated Fat: 1.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 4.8mgSodium: 109.6mgPotassium: 106.3mgFiber: 0.5g
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