Lemon Pesto (Vegan Optional)
This post may contain affiliate links. Please read my Privacy Policy for details.
You can make lemon pesto in five minutes! This easy recipe uses the same ingredients as traditional Genovese pesto, but lemon has been added. Try it with pasta, pizza sauce, roasted veggies, bruschetta or your favorite pesto pasta salad!
Lemon Pesto Sauce
Vegan Optional
EASE: Very easy!
CUISINE: Italian
TIME: 5 minutes
A squeeze of lemon makes everything taste better! But if you are like me, the more lemons you have, the better! What can I say? I love lemon! Which is why it makes sense that I am crazy about this lemon pesto! It has all the great hallmarks of pesto: basil, pine nuts, olive oil, and Parmesan cheese (or, in my case, vegan parmesan). Then lemon is added, waking up the flavor! Hence, why it is sometimes called lemon-basil pesto.
This recipe is so fast and straightforward that you can make it before your pasta is ready! All you need to do is toast the pine nuts (that part is optional), place the ingredients in a food processor, and pulse. So easy! If you are like me, then add extra lemon!
Then, you can use the lemon pesto to make orzo pasta, bruschetta, or homemade lemon pizza! That’s a starting list. Let me know in the comments how you would use this recipe.
Key Ingredient Notes
Extra Virgin Olive Oil
This is a no-cook recipe, meaning the quality of olive oil matters! I recommend using the best olive oil that fits your budget. I prefer hand-cold-pressed olive oil. That said, if I am out, my standard cooking olive oil works, too!
Pine Nuts
Pine nuts are a staple of pestos. They are very mild in flavor. So, to bring out their flavor, we will toast them in a dry skillet for two minutes. If you are out of pine nuts, I recommend almond slivers.
Lemon
Lemon is the star of this recipe (pretty sure that goes without saying). Look for fresh lemons with bright skin. If you can find a Meyer lemon, that is perfect. However, I rarely find them; instead, I use traditional large lemons.
Sicilian Lemon Pesto – The Sicilian lemon pesto has a unique variation. It includes local ingredients, almonds and ricotta cheese, to make a creamier pesto.
See the recipe card for the complete ingredient list and measurements.
Step by Step Instructions
Step One: Toast the Pine Nuts
In a dry pan over medium heat, toast 1/4 cup of pine nuts for 2–3 minutes until golden and fragrant. Let them cool.
Step Two: Blend the Ingredients
In a food processor or blender, combine 2 cups of basil, toasted pine nuts, 2 minced garlic cloves, ½ cup Parmesan, lemon zest, and 2–3 tbsp lemon juice.
Step Three: Add Olive Oil
With the processor running, slowly drizzle in ½ cup of olive oil until smooth. If the pesto is too thick, mix in a little more olive oil or lemon juice. When you reach the desired texture your pesto is ready to serve!
You can adjust the lemon to your preference. One tablespoon for a mild lemon flavor, two tablespoons for standard, and three tablespoons for a strong lemon flavor.
Diet Modifications
- Vegan Lemon Pesto – Substitute parmesan with dairy-free parmesan or nutritional yeast. Use dairy-free cheese in a 1:1 ratio. Or, add one tablespoon of nutritional yeast instead of cheese.
- Nut-Free Lemon Pesto – Replace the nuts with unsalted sunflower seeds. You can also lightly toast the seeds to deepen the flavor.
Perfect Pairings
Storing Instructions
Store it in an airtight container. It will last up to seven days in the refrigerator or three months in the freezer. I like to freeze it using an ice cube tray or Sooper Cubes. This lets me save it in single servings, which are perfect for the nights I want something fast and easy!
To do this, scoop one to two tablespoons into an ice cube tray. Then, add a thin layer of olive oil on top. This helps keep the pesto yellow instead of brown. Cover and freeze for up to three months.
Try My Other Pesto Recipes
If you tried this lemon pesto recipe, leave a star rating and let me know how it went in the comments below.
Lemon Pesto (Vegan Optional)
Equipment
- 1 Small skillet
- 1 cutting board
- 1 chef knife
Ingredients
- ¼ cup pine nuts
- 2 cups basil
- 2 garlic cloves minced
- ½ cup parmesan cheese/vegan parmesan cheese
- 1 zest of one lemon
- ¼ cup freshly squeezed lemon juice
- ½ cup olive oil
Instructions
- In a dry pan over medium heat, toast 1/4 cup of pine nuts for 2–3 minutes until golden. Let them cool.
- In a food processor or blender, combine 2 cups of basil, toasted pine nuts, 2 minced garlic cloves, ½ cup Parmesan, lemon zest, and ½ cup lemon juice.
- With the processor running, slowly drizzle in ½ cup of olive oil until smooth. If the pesto is too thick, mix in a little more olive oil or lemon juice. When you reach the desired texture your pesto is ready to serve!
Nutrition
More Recipe You Will Enjoy
More Recipes With….
- Go Vegan by using organic powdered sugar and your favorite plant-based milk. I recommend using the extra creamy barista-style oat milk. It froths well!
- You can make Pumpkin Spice Sweet Cream Cold Foam by adding three tablespoons of pumpkin puree and two teaspoons of pumpkin pie spice to this recipe. Mix with the other ingredients and froth as written.
