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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)

Lindsey Neumayer
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 4 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Condiment, Sauce
Cuisine American, Italian
Servings 12 ounces
Calories 119 kcal

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Equipment

  • 1 food processor
  • 1 spatula
  • 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.
  • 50 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

Calories: 119kcalCarbohydrates: 2gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 9mgSodium: 201mgPotassium: 70mgFiber: 0.3gSugar: 0.4gVitamin A: 517IUVitamin C: 4mgCalcium: 168mgIron: 1mg
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Keyword: basil, garlic, herbs, parmesan, pesto