Description
A fresh and zesty Lemon Pesto recipe combining aromatic basil, tangy lemon juice and zest, toasted pine nuts, and Parmesan cheese, blended into a smooth and creamy sauce perfect for pasta, sandwiches, or as a dip. This vibrant pesto offers a bright citrus twist on the classic Italian sauce, made easily with simple ingredients and ready in just 25 minutes.
Ingredients
Scale
Basic 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 over medium heat, toast the pine nuts or walnuts, stirring constantly for 2-3 minutes until they turn golden and fragrant. Remove from heat and let them cool completely.
- Combine Base Ingredients: In a food processor, add the fresh basil leaves, grated Parmesan cheese, cooled toasted nuts, garlic cloves, lemon zest, and lemon juice. Pulse several times until the ingredients are coarsely combined but not fully smooth.
- Incorporate Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil. Continue blending until the mixture achieves a smooth, creamy consistency. Adjust the amount of olive oil if necessary to reach your preferred texture.
- Season the Pesto: Taste your lemon pesto and add salt and pepper according to your preference. Pulse once more briefly to mix in the seasoning evenly.
- Serve or Store: Use the pesto immediately as a sauce or dip, or transfer it to an airtight container. To keep the pesto fresh and prevent browning, pour a thin layer of olive oil over the surface. Refrigerate for up to one week or freeze for longer storage.
Notes
- Toasting the nuts enhances their flavor and adds a subtle crunch to the pesto.
- You can substitute walnuts if pine nuts are unavailable or too expensive.
- Adjust olive oil quantity to get either a thicker or more pourable pesto.
- Store leftover pesto with a layer of oil on top to minimize oxidation and browning.
- Lemon zest and juice provide brightness, so use fresh lemons for best flavor.
- This pesto pairs beautifully with pasta, grilled vegetables, chicken, or as a spread on sandwiches.
