Description
This vibrant Lemon Pesto combines fresh basil, tangy lemon zest and juice, Parmesan cheese, and toasted pine nuts to create a bright, flavorful sauce perfect for pasta, sandwiches, or as a dip. Ready in just 25 minutes, this easy-to-make pesto offers a zesty twist on the classic recipe, balancing creamy, nutty, and citrusy notes for a refreshing taste.
Ingredients
Scale
Base 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
Liquid and Seasoning
- 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) for 2-3 minutes, stirring constantly until they are golden and fragrant. Remove from heat and let them cool completely to enhance their flavor without burning.
- Blend the Base: In a food processor, combine the fresh basil leaves, grated Parmesan cheese, cooled toasted nuts, garlic cloves, lemon zest, and lemon juice. Pulse the mixture until it is coarsely blended, ensuring even texture and flavor distribution.
- Add the Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil. Continue processing until the pesto reaches a smooth and creamy consistency. Adjust the amount of olive oil as needed to achieve your preferred texture.
- Season the Pesto: Taste your pesto and add salt and freshly ground black pepper according to your preference. Pulse one final time to blend the seasoning evenly throughout the sauce.
- Serve or Store: Use your lemon pesto immediately as a sauce for pasta, a spread, or a dip. Alternatively, transfer it to an airtight container. To maintain freshness and prevent browning, pour a thin layer of olive oil on top before sealing. Store in the refrigerator for up to one week or freeze for extended storage.
Notes
- Toasting nuts enhances their flavor but watch carefully to avoid burning.
- Adjust olive oil slowly to control the pesto’s texture—more oil for creamier, less for thicker.
- For a nut-free version, omit the pine nuts and increase Parmesan or substitute with sunflower seeds.
- Adding lemon juice gives a bright, fresh twist; adjust according to taste.
- Stored pesto can be frozen in small portions to preserve freshness and convenience.
