This quick pesto recipe is bursting with flavor and comes together in just 5 minutes! You'll use walnuts instead of pine nuts so you'll save some money and use ingredients you likely already have on hand. Three cheers for win-wins!
Why You'll Love This Lemon Basil Pesto Recipe
- No (expensive) pine nuts! I use walnuts in this recipe which, 1) you probably already have in your pantry and 2) are cheaper than pine nuts!
- Ready in 5 minutes. This quick and easy pesto recipe comes together in no time, perfect for busy weeknights or to make ahead. Serve alongside a main dish such as these quick meatballs and dinner is ready in no time
- It's so versatile. This pesto recipe is perfect for pastas, salads and as a dip!
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Ingredients You'll Need
- Basil. The star ingredient for any pesto recipe!
- Walnuts. Traditional pesto uses pine nuts which can be expensive. We'll use walnuts in this pesto recipe to save some cash while keeping the same nutty flavor and texture you know and love.
- Lemon. Using the zest and juice gives this pesto a citrus touch while bringing out a familiar freshness.
- Garlic. Marries perfectly with the bright lemon and basil.
- Parmesan cheese. Freshly grated Parmigiano Reggiano is a must for any pesto recipe.
- Extra virgin olive oil. Helps blend everything together - use the best quality you can find!
- Salt + pepper. Season to taste.
Step-by-Step Instructions for Lemon Basil Pesto
- Blend. In a blender, blend together the chunky ingredients like the garlic cloves, walnuts, parmesan cheese, lemon zest and salt and pepper. Once that comes together, add the fresh basil and liquids, like olive oil and lemon juice, and blend again until the pesto reaches your desired consistency. Serve and enjoy!
Substitutions
- Nuts. Traditional pesto uses pine nuts but these can be expensive. While I use walnuts in this recipe, feel free to experiment with other nuts such as almonds, pistachios or even sunflower seeds.
- Cheese. If you're sensitive to lactose, you can definitely opt for a dairy free alternative of parmesan cheese in this recipe.
Variations
- Spicy. If you're craving some heat, add chili pepper flakes or Calabrian chilies while blending.
- Herbs. A little untraditional but, if you have extra herbs in your fridge (like parsley, dill or cilantro) that you want to use up, add them in while blending! You'll go from a traditional pesto to an herb dressing that's equally as delicious.
How to Serve Lemon Basil Pesto
- Pasta. One of the best ways to serve pesto is as a pasta sauce. Bonus points if you make your own pasta, like this easy recipe! Once your pasta is cooked, reserve some pasta water and "marry" as much pesto as you want with some pasta water and your pasta. Mix the pasta and add more water or pesto until the sauce reaches your desired consistency.
- Salad dressing. For lettuce-based salads or those delicious summer pasta salads, this lemon basil pesto brings a brightness as a salad dressing. Since pesto already has plenty of olive oil and salt from the Parmigiano Reggiano, you may not have to add any additional oils or salts. Simply dollop a few tablespoons onto your salad, toss together and enjoy!
- Dip. This pesto would be a bright and tasty addition to any charcuterie board for dipping crostini and crackers. Add this easy bruschetta alongside it and you'll have an Italian-inspired appetizer that everyone will love.
- Pizza. Finish off your pizzas with a healthy spread of pesto for an extra oomph of flavor.
- Sandwich spread. Take your sandwich skills to the next level by using pesto as a spread. Replace your butter or mayo for this lemon basil pesto in a prosciutto or turkey sandwich and I promise you'll never have another sandwich without it!
Equipment for Lemon Basil Pesto
- Zester. Use this tool to quickly and easily zest your lemons before you cut them for juicing.
- Blender or immersion blender. Either a blender or an immersion blender will work great for this recipe. For a big batch, I opt for a blender and immersion blenders are great for smaller batch. Bonus points if you use the immersion blender to blend the lemon basil pesto right in the container that you'll store it in!
Storage and Freezing
Store the lemon basil pesto in an airtight container in the fridge for up to a week.
If you want to store the pesto for longer, consider freezing it! It will keep for about six months in the freezer. Try freezing it in ice cube molds and, once frozen solid, store in a freezer bag for up to six months. Alternatively, you can you can freeze pesto in a freezer-safe container instead of ice cube molds.
Top tip
Basil is very temperamental! If you're buying the ingredients for this recipe ahead of time, make sure you don't wait too long to make it or else your basil can spoil in the fridge. Don't wait longer than 1-2 days to make this recipe once you buy your fresh basil.
Lemon Basil Pesto FAQ
Pine nuts are traditionally used for pesto but this recipe uses walnuts. Pine nuts can be expensive so an alternative like walnuts keeps the nutty taste without breaking the bank. You can also use almonds, pistachios or any other nuts you have on hand.
This pesto can last up to a week in the fridge in an airtight container.
You don't! You can also use an immersion blender. Make this an easy clean-up recipe by using the immersion blender in the same container where you'll store the pesto.
It's normal for pesto to separate a bit and form a pool of olive oil at the top. As long as you consume the refrigerated pesto within a week of making it, you can simply mix the oil together with the rest of the separated ingredients and enjoy.
Yes! For easy portioning, add pesto to ice cube molds and, once frozen, transfer to a freezer bag for up to six months. Alternatively, you can you can freeze pesto in a freezer-safe container instead of ice cube molds.
Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!
Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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Ingredients
- ½ cup walnuts
- 2 tablespoon lemon zest about 2 lemons
- 4 garlic cloves
- 1 cup freshly grated parmesan cheese
- 1 teaspoon salt
- freshly ground black pepper to taste
- 4 cups fresh basil leaves
- 2 tablespoon lemon juice about half a lemon
- ½ cup + 2 tbsp extra virgin olive oil
Instructions
- In a blender, blend together the walnuts, lemon zest, garlic, parmesan cheese, salt and pepper just until the ingredients are blended together. Then, add in the basil, lemon juice and extra virgin olive oil. Blend again until you reach the pesto reaches your desired consistency.
Notes
- Important Tip: Basil is very temperamental! If you're buying the ingredients for this recipe ahead of time, make sure you don't wait too long to make it or else your basil can spoil in the fridge. Don't wait longer than 1-2 days to make this recipe once you buy your fresh basil.
- How to Store Pesto: Store in an airtight container in the fridge for up to a week.
- How to Freeze Pesto: For easy portioning, add pesto to ice cube molds and, once frozen, transfer to a freezer bag for up to six months. Alternatively, you can you can freeze pesto in a freezer-safe container instead of ice cube molds.
Kelvin says
This pesto is amazing!