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This homemade basil lemon pesto recipe combines fresh basil, zesty lemon, and a generous amount of parmesan cheese for a fresh and flavorful twist on the classic sauce. It’s perfect for use as a pasta sauce, brushing on pizza, or as a condiment.

A hand from out of frame is scooping a spoonful of homemade basil lemon pesto from a small jar of the sauce.

Growing up having a grandmother from Italy means you get a front row education on all things Italy! And According to my grandmother, homemade pesto is probably one of the best sauces to have in your cooking repertoire. It’s easy to whip up at any time of year, because of the wide availability of basil, but it’s especially wonderful during peak basil season in the summer.

One of my favorite ways to use pesto is to spread it on simple homemade pizza dough instead of tomato sauce. Of course, you can also slather it on easy crostini crackers or put it in a small dish on the side of a summery burrata caprese salad. And don’t forget the drinks! The lemon in this recipe pairs perfectly with a bubbly limoncello cocktail or a homemade sparkling Italian lemonade!

A note about traditional recipes like Pesto:

Pesto can be made in lots of different ways throughout each region of Italy, but generally speaking, when people say “pesto,” they’re thinking of the version that originated in Genoa, Italy. Like many Italian recipes that are often called “authentic,” pesto can get pretty controversial.

If you speak to a purist, they’ll tell you that you absolutely cannot use lemon in any way, and you have to make pesto by hand with a mortar and pestle. But again, regionally, recipes change!

While that sounds like a lovely way to spend an afternoon, I have become accustomed to modernities like…electricity…and…appliances. This recipe comes together in the bowl of a food processor so you don’t need elbow grease. And it tastes approximately one million times better than any store-bought pesto you can find!

why this fresh basil pesto recipe works:

🌿 fresh & herbal. The key to this recipe is using fresh ingredients. Using tons of fresh basil leaves means you’ll get the deep, aromatic, and bold flavor from the fresh herbs.

🍋 bright & zesty. This citrus pesto uses BOTH fresh lemon juice and lemon zest, so it packs a double punch of lemon flavor!

🧀 bold & cheesy. Typically, pesto contains less than 1/4 cup of cheese. This recipe contains four-times that. 😅

🛒 ingredients

A labeled ingredient shot of the ingredients used to make homemade basil lemon pesto.
  • basil – use FRESH basil. It matters. Plan to use mostly leaves, as the stems make for a chunkier sauce. I love using leaves from the basil plants in my garden, but you can also use store-bought basil leaves, too.
  • parmesan cheese – this recipe has a whole cup of real parmesan cheese, not the powdered stuff in a plastic jar. Make sure to get certified parmesan reggiano for this recipe, not pecorino romano. Parmigiano reggiano is made from cow’s milk, whereas pecorino romano is made from sheep’s milk.
  • garlic – this recipe calls for about 5-6 cloves of fresh garlic. Just know, I often add more. I am a proud #garlicgirl, and not afraid of it. If you are also a #garlicgirl, please, please message me on social media, and let’s discuss it. I love connecting over a mutual adoration of garlic!
  • lemon – the best way to create lots of flavor is to layer it in. So, we’re using lemon in two forms: freshly squeezed juiced and fresh lemon zest. This adds a bright note to the sauce that helps highlight the flavors of the basil and parmesan.
  • pine nuts – pine nuts add a delicate nutty flavor to the pesto. The high fat content of pine nuts also helps bind together the other ingredients of this sauce.
  • extra virgin olive oil – a high quality extra-virgin olive oil is essential for binding the ingredients in this recipe together and creating a smooth and creamy texture.
  • salt & pepper – kosher salt is used to help balance out the flavor, but much isn’t needed thanks to the saltiness of the parmesan cheese. Freshly ground black pepper adds a nice bit of spice and warmth.

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🍳 instructions

Prep the ingredients.

Toasting pine nuts in a small skillet over medium-low heat.

Toast the pine nuts over medium-low heat until they are golden brown in color. Allow them to cool while you prep the other ingredients.

Zesting a lemon before juicing it to use in a lemon basil pesto recipe.

Wash and dry a lemon, then zest it before slicing it to juice it into a food processor.

Add your ingredients to the food processor.

Adding garlic into the food processor.

Add peeled and roughly chopped garlic to the food processor.

Adding in the cooled toasted pine nuts into the food processor.

Add in the cooled toasted pine nuts, then pulse the food processor until the ingredients combine to form a paste.

Adding salt and pepper into a paste of garlic, pine nuts, lemon zest, and lemon juice.

Add in your salt and pepper, to season the mix.

Putting fresh basil leaves into a food processor with other ingredients for making a basil lemon pesto.

Add in your basil leaves. You may need to add in half, pulse the processor, then add in the rest.

Blend to incorporate.

Adding parmesan cheese to the basil lemon pesto while the food processor is running.

Add your parmesan cheese while the food processor is incorporating the basil leaves. You don’t need to grate it, you can roughly chop it and let the food processor do the rest!

Slowly streaming in olive oil to a food processor while the pesto mixes together.

Slowly stream in your olive oil to help emulsify the mixture, so it comes together.

Store & serve.

Portioning pesto sauce into ice cube containers for storage in the freezer.

💡tips & tricks for getting it right

🍽️ serving tips

  • freeze your pesto – if you want to store your pesto longer-term, you can portion it into ice cube trays and then freeze it. I love making a double batch and freezing some pesto cubes for later use.
  • add it to pizza or bread – use this sauce instead of seasoned tomato sauce on top of your fresh pizza dough, or fold it into your other bread recipes like homemade focaccia!
  • use in other recipes – add a few spoonfuls of this pesto into your favorite recipes that would benefit from the taste of basil and lemon, like this easy marinated mozzarella appetizer!

ℹ️ troubleshooting tips

  • stream the oil in slowly – pouring the oil in a slow and steady stream helps the mixture to emulsify and incorporate together into a sauce without separating later.
  • store-bought basil – Check the basil quantity of your packages. You’ll likely need 2-3 store-bought containers, as they’re typically 2-3 ounces each and contain lots of stems. For this recipe, I tested using three 2-ounce packages, yielding 4 ounces of leaves, or about 4 cups of basil, lightly packed.
  • just the zest – be sure to only grate the zest of your lemon using your microplane grater, not the bitter white pith, which can negatively impact the taste of your pesto.

♻️ substitutions & variations

  • roasted garlic – use roasted garlic instead of fresh for a sweeter, deeper garlic flavor in your pesto.
  • walnuts – if you don’t have pine nuts on hand, I’ve made this pesto with walnuts too.
  • classic – lower the content of parmesan cheese to 1/4 of a cup for a more traditional, classic pesto recipe.
  • parsley – use parsley instead of basil for a fresh take on pesto.

🧰 equipment needed & storage tips

  • food processor – a food processor is essential for making this pesto recipe. It easily blends all the ingredients into a smooth and creamy sauce.
  • storage jars – I like to store my pesto in smaller 4-ounce jars, but you can also store it in a larger mason jar or other airtight container.
  • spatula – the silicone spatulas from Gir are perfect for scooping your pesto and portioning it out. As a bonus, they do not absorb color or odor.

🫙 storage tips

On average, your pesto will last 1-2 weeks when stored in an airtight container in the fridge.

To help preserve the bright green color of your pesto, top pesto with about 1/4 inch of olive oil! This layer of olive oil creates a barrier between the pesto and the air, which slows oxidation. That’s what turns your vibrant green pesto into an unappetizing shade of brown.

If you’re looking to store your pesto longer term, you can always freeze it in ice cube trays!

💬 q+a

How long can I store homemade pesto?

Homemade pesto can be stored for up to two weeks without turning in the fridge, as long as you cover the top with a thin layer of olive oil, or plastic wrap, to keep the air from oxidizing the basil. You can also freeze your pesto for longer storage.

Why does my pesto taste bitter?

If your pesto is bitter, there is a possibility that the olive oil or pine nuts you are using have gone bad or turned rancid. Be sure to taste a little bit of olive oil and one of the pine nuts once toasted to ensure they’re still of good quality.

If you make this recipe, please leave a review in the comments and a star rating!
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A small jar of homemade basil lemon pesto sits on a cutting board surrounded by the ingredients used to make the sauce.

Easy Homemade Basil Lemon Pesto Sauce (with Parmesan)

This homemade basil lemon pesto recipe combines fresh basil, zesty lemon, and a generous amount of parmesan cheese for a fresh and flavorful twist on the classic sauce. It’s perfect for use as a pasta sauce, brushing on pizza, or as a condiment. Make a double batch and freeze some for later use!
5 from 2 votes
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Course: Condiment, Sauce
Cuisine: American, Italian
Keyword: basil, garlic, herbs, parmesan, pesto
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 ounces
Calories: 119kcal
Author: Lindsey Neumayer

Equipment

  • 1 food processor
  • 4 4 oz jars

Ingredients

  • 150 g parmesan cheese 1 cup, roughly chopped
  • 95 g basil leaves, trimmed from stem approximately 4 cups, packed. About three 2 oz packages from the store.
  • 55 g olive oil 1/4 cup
  • 40 g pine nuts 1/4 cup
  • 35 g garlic 5 – 6 cloves
  • 1.5 ounces lemon juice from one lemon
  • 2 g lemon zest 1 tsp, from one lemon

Instructions

  • Toast 40 g pine nuts (1/4 cup) over medium-low heat in a saucepan until golden brown. Allow them to cool completely.
  • Add 35 g garlic cloves (5-6 cloves), 1.5 ounces lemon juice (from one lemon), 2 g lemon zest (1 tsp), and cooled pine nuts to a food processor and pulse until a paste forms—about 60 seconds.
  • Add 90 g basil leaves (4 cups, packed) and pulse, stopping to scrape down the food processor when needed, until the basil leaves are all roughly chopped.
  • Add 150 g parmesan cheese (1 cup, roughly chopped) and pulse for 30-60 seconds.
  • With the food processor running, slowly stream in 55 g of olive oil (1/4 cup), or until your desired pesto consistency is reached. For a chunkier pesto, use less oil. For a smoother, more liquid consistency, you can add more olive oil. 
  • Divide pesto in 4 oz jars about 2/3 full, and leave about half an inch for topping with olive oil. This will create a barrier and keep your pesto fresher longer!

Notes

Keeps in the fridge for up to 2 weeks, or can be frozen in ice cube trays for longer storage!

Nutrition Information

Servings: 12 ounces
Calories: 201mg
Total Fat: 201mg
Saturated Fat: 201mg
Trans Fat: 201mg
Cholesterol: 201mg
Sodium: 201mg
Carbohydrates: 201mg
Fiber: 201mg
Sugar: 201mg
Protein: 201mg

The information provided is an estimate based on an online nutrition facts calculator and actual nutrition facts may vary.

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