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Home » Recipes » Homemade Sauces

Lemon Pesto Sauce

Published: Dec 28, 2019 · Modified: Mar 11, 2024 by Sarah Baumeister · This post may contain affiliate links · Leave a Comment

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Lemon pesto sauce is the perfect way to subtly switch up traditional basil pesto by adding lemon juice and lemon zest for brightness and flavor. This lemon pesto recipe is perfect for pasta, fish, or chicken, and can be made in minutes.

finished lemon pesto in a decorative bowl.

Pesto sauce is one of those ingredients that elevates whatever it's put on and adds a ton of flavor without a lot of effort. It has fat from olive oil, flavor from fresh basil and garlic, and works as a sauce, a dip, or an additional ingredient in loads of dishes. We personally love it in this pesto butter salmon.

This lemon basil pesto takes all of the ingredients of traditional pesto and adds fresh lemon juice and zest for a bit of brightness. This makes an already seasonally sunny sauce and makes it even more summery. You're gonna love lemon pesto.

Jump to:
  • The easiest way to make pesto
  • Ingredients for basil lemon pesto
  • How to Make Lemon Pesto Sauce
  • Variations and Substitutions 
  • Ways to use lemon pesto
  • Storage Tips
  • more basil recipes 
  • Recipe FAQs
  • Lemon Pesto Sauce
small bowl of finished pesto garnished with basil.

The easiest way to make pesto

Using a food processor is the simplest way to make a pesto that is consistent in texture and very finely processed. There is no chopping involved, and everything is created in one bowl. A standard blender or an immersion blender can also be used.

If you don't have one of those kitchen gadgets, this can still be made. It will just take a little extra time chopping everything extremely fine.

Ingredients for basil lemon pesto

ingredients for lemon pesto on a wooden cutting board.
  • fresh basil
  • garlic
  • extra virgin olive oil
  • lemon
  • freshly grated parmesan cheese
  • pine nuts
  • salt
  • fresh ground black pepper
small bowl of pine nuts.
large bowl of fresh basil.

How to Make Lemon Pesto Sauce

Place pine nuts and peeled garlic into the bowl of the food processor and pulse on high for 15-20 seconds, or until it resembles coarse sand.

whole pine nuts and garlic clove in food processor.
processed pine nuts and garlic clove in food processor.

Add basil leaves, lemon juice, lemon zest, salt, pepper, and parmesan. Pulse for 5-10 seconds and then slowly start drizzling in the olive oil while the machine is running.

whole ingredients added to the food processor.
ingredients processed in the food processor before oil has been added.
finished lemon pesto in the food processor.

Once all of the olive oil has been added, stop food processor and scrape down the sides, if needed.

Variations and Substitutions 

  • Use parsley in place of basil. I love the flavor of basil pesto, but I also think it's fun to switch things up sometimes. Parsley has a great freshness to it. And making it into a pesto is a great way to utilize that flavor without cooking any of the nutrients off.
  • Make it a spicy pesto recipe by adding 1 tsp. of crushed red pepper flakes. 
  • Walnuts or almonds can be used in place of pine nuts. Pine nuts are most traditional, however they are quite expensive.
small bowl of finished pesto garnished with lemon and basil.

Ways to use lemon pesto

This pesto would be great as part of a lemon pesto pasta, on fish, chicken, or as a dip for crusty bread.

  • Use it in Italian Sausage and Pesto Pasta for a filling dinner.
  • Pesto Orzo with Capers and Tomatoes is a fresh and delicious summer salad.
  • Add a spoonful on top of roasted or steamed veggies.
  • As a spread for this spicy italian turkey sandwich.
  • Add it to scrambled eggs.
finished lemon pesto with ingredients in the background.

Storage Tips

  • Fridge: Fresh pesto should always be stored in the refrigerator. Transfer the pesto to an airtight container, preferably a glass jar or a plastic container with a tight-fitting lid. Add a thin layer of oil on top of the pesto to help prevent oxidation. It should be enjoyed within a week. 
  • Freezer: If you have extra pesto and want to store it for an extended period, you can freeze it. Pour the pesto into ice cube trays or small containers and freeze. Once frozen, transfer the pesto cubes or portions into a freezer-safe, airtight container or a freezer bag. Frozen pesto can last for several months. Check out this post for more tips on freezing fresh herbs.

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Recipe FAQs

Why are pine nuts so expensive?

Pine nuts come from the seeds of pine cones, and their harvesting process is labor-intensive. Pine cones must be collected from pine trees, and then the seeds need to be extracted manually, which is a time-consuming and delicate task. In addition, there is a limited supply, high demand, and vulnerability to environmental factors which all drive up pine nut prices.

What can you use as a substitute for pine nuts in pesto?

Walnuts or almonds can be used as a substitute for pine nuts in fresh pesto. 

How long does pesto last in the fridge?

Fresh pesto can typically last in the refrigerator for about a week. To extend its shelf life, store it in an airtight container and cover the surface with a thin layer of olive oil to prevent oxidation.

Did you enjoy this Lemon Pesto Sauce? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!

small bowl of finished lemon pesto garnished with lemon and basil.

Lemon Pesto Sauce

Sarah Baumeister
Lemon Pesto Sauce is made with fresh basil and juice and zest from a lemon for a new take on traditional pesto sauce. Great on pasta, fish, and crusty bread.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Homemade Sauces
Cuisine Italian
Servings 8 servings
Calories 167 kcal

Equipment

  • Food processor

Ingredients
  

  • 2 cups fresh basil
  • 1 garlic clove
  • ½ cup extra virgin olive oil
  • 1 lemon juice and zest
  • ¼ cup freshly grated parmesan cheese
  • ¼ cup pine nuts
  • ½ tsp. salt
  • ½ tsp. black pepper

Instructions
 

  • Place pine nuts and peeled garlic into the bowl of the food processor and pulse on high for 15-20 seconds, or until it resembles coarse sand.
  • Add basil leaves, lemon juice, lemon zest, salt, pepper, and parmesan. Pulse for 5-10 seconds and then slowly start drizzling in the olive oil while the machine is running.
  • Once all of the olive oil has been added, stop food processor and scrape down the sides, if needed.

Nutrition

Calories: 167kcalCarbohydrates: 2gProtein: 2gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 2mgSodium: 170mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 347IUVitamin C: 8mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!

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Hi, I'm Sarah!

I am a wife, mother, and believer. I have been cooking since I can remember and love sharing recipes with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, anything and everything delicious.

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