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This Lemon Pesto Sauce is a bright and zesty dish made with basil, pine nuts, Parmesan, and a splash of lemon for bold, fresh flavor. It comes together in a few minutes and instantly takes your pasta, chicken, or salmon to the next level.
If you have fresh basil sitting on your counter (or growing like crazy in the backyard), this Lemon Basil Pesto is the best way to use it up. The sauce tastes restaurant-quality but takes just minutes to make.
I love recipes like this because they feel fancy, but they’re super simple to make. Just like this Ricotta Pesto Sauce, you can spoon it over hot pasta, grilled chicken, or salmon, and suddenly dinner feels special without any extra work.
Ingredients
- Fresh basil leaves are the heart of this sauce. You will need 2 packed cups. Pack them gently into the measuring cup without crushing them. If your basil leaves are large and mature, the flavor will be slightly stronger. Baby basil gives a softer flavor. If basil is scarce, you can replace up to half with fresh spinach or arugula for a different twist.
- Pine nuts add richness and a buttery texture. Toasting ⅓ cup in a dry skillet deepens their flavor and removes any raw edge. If pine nuts are out of reach, walnuts or almonds make a reliable substitute. Toast them the same way for the best flavor.
- Garlic cloves bring a savory backbone. Use 2 to 3 cloves, depending on how bold you want the sauce. For a milder garlic flavor, sauté the cloves briefly in olive oil before blending.
- Freshly grated Parmesan cheese gives saltiness and depth. Pre-grated cheese does not melt or blend as smoothly, so grate ½ cup from a block if possible. Pecorino Romano can be used for a sharper finish.
- Lemon zest from 1 lemon delivers fragrant citrus oils. Zest only the yellow outer layer, avoiding the bitter white pith underneath.
- Fresh lemon juice, 2 to 3 tablespoons, balances the richness of the nuts and cheese. Start with 2 tablespoons and adjust to taste.
- Olive oil, ½ cup, binds everything together and creates a silky texture. Use a high-quality extra virgin olive oil, as the flavor is noticeable. You can reduce it slightly for a thicker spread.
- Salt and freshly ground black pepper round out the flavors. Start with ½ teaspoon salt and ¼ teaspoon pepper, then adjust after blending.
How To Make Lemon Pesto Sauce
Just toast, blend, and pour. Let me show you how.
- Toast the pine nuts for 2-3 minutes over medium heat.
- Blend the basil, pine nuts, garlic, parmesan, lemon zest, lemon juice, salt, and pepper until smooth.
- Pour in the olive oil and blend.
- Pour over pasta, chicken, or salmon before serving.
Recipe Tips
- Toast the pine nuts carefully, stirring constantly. They can brown quickly.
- Add the olive oil slowly with the machine running for the smoothest texture.
- Taste at the end and adjust the lemon and salt gradually. A small splash can make a noticeable difference.
Lemon Pesto Sauce
Equipment
- Skillet
- Wooden spoon or spatula
- Blender or food processor
- Zester
- 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
- Lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes or until fragrant, and let them cool.
- Blend the basil, pine nuts, garlic, parmesan, lemon zest, lemon juice, salt, and pepper until smooth
- Pour in the olive oil and blend until incorporated.
- Pour over hot pasta or over chicken or salmon.
- Serve and Enjoy!
Recipe FAQs
You can make the recipe without toasting the pine nuts; however, I highly recommend not skipping this step because it deepens the flavor of the pine nuts.
Yes, either will work.
Add a little more olive oil or lemon juice to thin the sauce.
