With its lemon-forward flavor, this pesto only takes 10 minutes to make, and will become your versatile go-to for so many dishes – whether used for pasta, seafood, or roasted vegetables, this recipe will become a welcomed addition to your meal creations!
Making pesto is one of my favorite kitchen prep activities. In fact, I love finding new ingredients to make pesto – why limit yourself to only basil! (see my basil pesto genovese recipe here)
That’s why I jumped at the chance to make this refreshing delicious lemon pesto, and I have to say, it’s a citrus twist on tradition. The lemon, combined with all other ingredients in this recipe make for a flavorful, and fun way to add zest to your meals. And, with its flexibility, your imagination can take this lemon pesto almost anywhere!
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Why you Should Make Lemon Pesto
- Can make ahead of time – as this is a prep-friendly recipe, you can make this pesto ahead of time, which is perfect when you need it later, or when you have an event and every second counts!
- It’s adaptable – this lemon pesto is so adaptable, it can be used for pasta, bruschetta, seafood dishes, you name it. It’s great for a lemon themed dinner night, or when you just want to get creative.
- It’s Lemony – the lemony flavors of this dish are so refreshing, you’ll feel like you’re under the lemon trees in Amalfi!
Ingredients
- Lemon rind – for amazing lemon flavor and texture.
- Lemon juice – to add more notes of lemon, and to smooth out the pesto.
- Olive oil – for added flavor and to help bind the ingredients.
- Garlic – to enhance the fragrance and flavor profile of the pesto.
- Parmigiano Reggiano – the cheese gives the pesto a wonderful saltiness that balances the lemon essence.
- Basil – the basil acts as the base of the pesto to bring the ingredients together.
- Salt – to finish the dish and help bring out all the flavors.
Uses for Lemon Pesto
As mentioned, this lemon pesto is so flexible, you can make an array of dishes with it. The possibilities are almost endless, and some of the ways I could use this recipe include:
- As a pasta dish – the lemon pesto bringing a fresh and lively pasta that takes your tastebuds in a different, but pleasing direction.
- On bruschetta – enjoy perfectly toasted bread with a delicious spread of lemon pesto combined with ricotta, or with beautiful sauteed shrimp.
- With seafood – the lemon pesto is a natural complement with prawns, salmon, white fish, or any seafood you enjoy most. The lemon works wonderfully to highlight the amazing flavors of the sea.
- As a condiment – you could use this as a fantastic partner to boiled, grilled or roasted vegetables.
- In sandwiches – this recipe could be a delicious spread for sandwiches needing a little elevation.
- For Risotto – the use of lemon in the risotto makes rich, yet balanced dish with interesting lemon notes throughout.
How to make Lemon Pesto
This lemon pesto couldn't be easier to make! You simply take all the ingredients, place them into a blender and blend together until smooth and creamy.
Storage Instructions
You could use this recipe as soon as you’ve prepared it, or you could store in an air-tight container for up to 2-3 days. If storing, be sure to top the pesto with olive oil so it doesn't oxidize.
You could also freeze in an air-tight container and keep in freezer for up to three months. If freezing, thaw in refrigerator prior to using.
Pro tip: If saving for later, you may need to give the pesto a good mix once taken out of the fridge. This will help with the pesto’s consistency.
FAQs
Lemons, of course! But aside from the obvious, this recipe uses lemon rinds and lemon juice, olive oil, garlic, Parmigiano Reggiano, basil, and salt.
Top Tips
- Be sure to use fresh basil for this recipe so that your pesto does not taste bitter, and will have the optimal amount of flavor.
- If storing, be sure to top the pesto with olive oil so it doesn't oxidize.
- You can use a food processor instead of a blender - I find a blender works better in this recipe because it amalgamates the ingredients more smoothly, but in a pinch, a food processor will do the job!
- If you prefer a more pronounced lemon flavor, you can add more lemon juice to the recipe.
- If freezing, use an ice cube tray for individual portions when you only need a little, but that’s also quick and easy to access.
More Italian Lemon Pasta Recipes
- Creamy Lemon Pasta – Easy and Delicious!
- Lemony Ricotta Pasta with Zucchini and Arugula
- Lemon Ricotta Pancakes
If you’ve tried making this Lemon Pesto recipe, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, PINTEREST, and TIKTOK to see more delicious food and what I’ve been up to.
Recipe
Lemon Pesto
Ingredients
- ¼ cup lemon rinds about rinds of 2 lemons
- 2.5 tablespoon lemon juice about juice of one lemon
- ½ cup parmigiano reggiano, grated
- 1 garlic clove
- ¼ cup pine nuts
- 5 basil leaves
- ⅓ cup olive oil
- salt to taste
Instructions
- Place all ingredients into a blender and blend until well combined and smooth.
Recipe Video
Recipe Notes
- This recipe yields ½ cup of pesto - enough to use on 200g pf pasta (enough for 2 people)
- You can use a food processor instead of a blender - I find a blender works better in this recipe because it amalgamates the ingredients more smoothly, but in a pinch, a food processor will do the job!
- If you prefer a more pronounced lemon flavor, you can add more lemon juice to the recipe.
- If storing, be sure to top the pesto with olive oil so it doesn't oxidize.
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