This Lemon Pesto Sauce is bright and zesty, made with fresh basil, toasted pine nuts, Parmesan, and a splash of lemon for a bold, clean flavor. Ready in minutes, it instantly elevates pasta, grilled chicken, or salmon.
If you have fresh basil on the counter or overflowing from the garden, this Lemon Basil Pesto is an excellent way to use it. The sauce tastes as if it came from a restaurant but takes only a few minutes to prepare.
Recipes like this feel special while staying simple. Spoon it over hot pasta, grilled chicken, or broiled salmon and dinner becomes effortless and delicious.
Ingredients
- Fresh basil leaves — 2 packed cups. Gently pack the basil into the measuring cup. Large mature leaves have a stronger flavor; baby basil is milder. If you need to stretch the herbs, substitute up to half with fresh spinach or arugula.
- Pine nuts — ⅓ cup, toasted. Toasting deepens the flavor and removes any raw edge. If unavailable, walnuts or almonds work well when toasted.
- Garlic cloves — 2 to 3, depending on how bold you want the garlic. For a milder profile, sauté the garlic briefly in olive oil before blending.
- Freshly grated Parmesan cheese — ½ cup. Grate from a block for the best texture and flavor. For a sharper finish, swap part of the Parmesan with Pecorino Romano.
- Lemon zest — zest of one lemon. Use only the yellow outer layer to capture fragrant oils without bitterness.
- Fresh lemon juice — 2 to 3 tablespoons. Start with 2 and adjust to taste to balance the richness.
- Olive oil — ½ cup. Use a good extra virgin olive oil for a silky texture and noticeable flavor. Reduce slightly if you prefer a thicker pesto.
- Salt and freshly ground black pepper — start with ½ teaspoon salt and ¼ teaspoon pepper, then adjust after blending.
How To Make Lemon Pesto Sauce
Toast, blend, and finish. The process is quick and straightforward.
- Lightly toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring constantly until fragrant. Remove and let cool.
- In a blender or food processor, combine the basil, cooled pine nuts, garlic, Parmesan, lemon zest, lemon juice, salt, and pepper. Blend until smooth.
- With the machine running, slowly pour in the olive oil and blend until the sauce is fully incorporated and silky.
- Taste and adjust salt, lemon, or olive oil as needed. Serve immediately over hot pasta, grilled chicken, or salmon.
Recipe Tips
- Toast pine nuts carefully and stir constantly— they can go from golden to burnt quickly.
- Add olive oil slowly while blending for the smoothest, creamiest texture.
- Adjust lemon juice and salt gradually; a small change can noticeably brighten the sauce.
Lemon Pesto Sauce
Print Recipe
Equipment
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Skillet
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Wooden spoon or spatula
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Blender or food processor
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Zester
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Measuring cups & spoons
Ingredients
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- 2-3 garlic cloves
- ½ cup fresh Parmesan, grated
- Zest of one lemon
- 2-3 Tablespoons fresh lemon juice
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
Instructions
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Lightly toast the pine nuts in a dry skillet over medium heat for 2–3 minutes or until fragrant, then let them cool.
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Combine the basil, pine nuts, garlic, Parmesan, lemon zest, lemon juice, salt, and pepper in a blender or food processor and blend until smooth.
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With the machine running, slowly add the olive oil and blend until incorporated and silky.
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Pour the pesto over hot pasta, grilled chicken, or salmon. Toss or spoon to coat.
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Serve immediately and enjoy.
Additional Info
Recipe FAQs
You can skip toasting, but toasting is recommended because it deepens the nuts’ flavor and removes any raw taste.
Yes. A food processor works just as well as a blender for this recipe.
Add a little more olive oil or a splash of lemon juice and blend until you reach the desired consistency.