Lemon Pesto
This Lemon Pesto is a simple, delicious pesto that combines the rustic flavors of toasted almonds, fresh basil, and bright lemon. Pairing beautifully with so many dishes, this lemon pesto recipe is the perfect way to use up all of your end-of-summer garden basil!
Pesto is one of my favorite condiments! It always packs so much flavor, and this lemon pesto is absolutely no exception. It’s taken all the traditional ingredients of pesto, like basil, nuts, olive oil, and parmesan, and has elevated the flavor with both the juice and the zest of a fresh lemon.
This lemon pesto recipe can be used just like any pesto – try it in our pesto crusted salmon, kale and mushroom egg bites, nectarine caprese salad, pesto turkey wrap, or (my personal favorite) pesto chicken sliders.
Why this Lemon Pesto Recipe is SO Good:
- Super versatile!
- Takes less than 10 minutes to make.
- Needs less than 10 ingredients.
- Pesto can be frozen so you can enjoy the summer-fresh flavor all year round!
- It is SO good!
Ingredients You Need
For a complete list of ingredients and quantities, please see the recipe card at the bottom of the post.
- Fresh Basil: you need a bunch! I use basil from my garden, but if you’re buying from the store, check prices – it may be more cost-effective to buy a small plant vs the tiny plastic clamshells.
- Lemon: I use the whole lemon, zest and juice alike, to really maximize the citrusy flavor.
- Almonds: They’re not traditional, but I’m allergic to pine nuts. Plus I feel like they work great with the other ingredients here. Feel free to sub pine nuts or any other nut/ seed if you prefer!
- Parmesan: adds a delicious saltiness and umami flavor!
- Extra Virgin Olive Oil: adds flavor and creates a silky texture.
- Garlic, Salt, Pepper: brings out more flavor
Step-by-Step Directions
For complete instructions, please see the recipe card at the bottom of this post.
- Process almonds in a food processor until they’re coarsely ground.
- Add garlic, parmesan, lemon juice, lemon zest, basil, and olive oil and process until smooth.
- Scrape down sides and process again, adding more olive oil or water until you get the consistency you prefer.
- Transfer to an airtight container and keep in the refrigerator!
Expert Tips
- Process almonds in a food processor until they’re coarsely ground.
- Add garlic, parmesan, lemon juice, lemon zest, basil, and olive oil and process until smooth.
- Scrape down sides and process again, adding more olive oil or water until you get the consistency you prefer.
- Transfer to an airtight container and keep in the refrigerator!
Variations & Substitions
- Try pine nuts, walnuts, or cashews for a different nut option.
- Nut-free? Substitute pumpkin seeds, sunflower seeds, or hemp hearts.
- Play around with the flavor using different varieties of basil, like lemon basil or Thai basil.
- Add some heat with some crushed red chili pepper flakes.
- Dairy-free/ vegan/ plant-based? Skip the parmesan and use nutritional yeast instead.
Storage & Freezing Directions
- Homemade pesto can be refrigerated in an airtight container for up to 5-7 days.
- Pesto can be frozen up to six months (or 9-12 months in a deep freezer).
- Try freezing pesto either flat in a bag for using in a full recipe, or freezing in an ice cube tray to thaw 1-2 tablespoons at a time.
Supplies You’ll Need
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- Food Processor (I have a Ninja blender with the food processor bowl. This Hamilton Beach food processor is a great standalone option.)
- Grater for grating parmesan and zesting the lemon.
- Lemon squeezer to get all the juice out.
More Recipes You’ll Love
- Pesto Turkey Wrap (High Protein)
- Pesto Fried Rice
- Kale and Mushroom Egg Bites (Starbucks copycat)
- Chicken Pesto Sliders
- Nectarine Caprese Salad
- Pesto Salad Dressing (for vinaigrette or marinades!)
- Pesto Crusted Salmon
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Lemon Pesto
Equipment
Ingredients
- ½ cup almonds unsalted, toasted
- 3 cup basil fresh
- 1 lemon juice and zest
- ⅓ cup extra virgin olive oil
- ¼ cup grated parmesan cheese
- 2 cloves garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3-4 tablespoons water or additional olive oil
Instructions
- Place toasted almonds in food processor and process until finely chopped, about 2-3 minutes.1/2 cup almonds
- Add basil, lemon juice and zest, olive oil, parmesan, garlic, salt, and pepper and process on low for 30 seconds.3 cup basil, 1 lemon, 1/3 cup extra virgin olive oil, 1/4 cup grated parmesan cheese, 2 cloves garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Scrape down the sides of the food processor, then process again while slowly drizzling in water or additional olive oil, until the pesto is at a consistency you like.3-4 tablespoons water
- Transfer to an airtight jar and keep refrigerated up to 5-7 days (or freeze!). Enjoy!
