Make the most of summer’s fresh basil and whip up this easy and versatile pesto recipe – two ways; Lemon Pesto with walnuts or almonds. We’re using fresh basil (no blanching needed) and whirling it up in a food processor ready in about 20 minutes. You can enjoy now or freeze it for later as a condiment, sauce or component!
Basil Bounty for Lemon Basil Pesto
Summer’s the best time to whip up all the things for preserving and this lemon basil pesto is no exception. Its freshness will last into the coldest of months tucked away in the freezer just waiting to be added to your favorite recipes.
It’s delicious as a sauce on this Sourdough Pizza Crust, in a dressing like in this Orzo Pesto Pasta Salad and Summer Pesto Tortellini Salad or a component in Spinach Mushroom Lasagna and so much more.
This Recipe Is
- creamy or chunky
- so fresh
- versatile
If you make homemade condiment recipes, you’ll enjoy this simple lemon basil pesto.
If you eat a vegetarian diet, look for vegetarian friendly Parmesan cheese; one that does not use rennet in production. BelGioioso, Organic Valley and Stella offer veg friendly parm. For more information, check directly with your preferred cheese maker
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How to Make Lemon Basil Pesto
Transfer the basil pesto to your storage container of choice. If storing in a jar, add a thin layer of olive oil on top to help preserve basil’s vibrant green color.
My basil plants were going crazy this year, too… Used walnuts as pine nuts are too pricey for me. So easy to make and so delicious! More leaves are coming so will be making more pesto for the freezer. Yummy!”
Claudia
Traci’s Tips
- If you find you’d like the pesto to be more like a pesto sauce, add more olive oil, a few tablespoons at a time to reach desired consistency.
- This recipe is basil forward. If you prefer a more mellow pesto, give my Spinach Basil Pesto a go. It has a bright green color with a more subtle basil flavor.
Fresh Lemon Basil Pesto (with walnuts or almonds)
Servings:36 Tablespoons
Calories:76kcal
Make the most of summer's fresh basil and whip up this easy and versatile pesto recipe – two ways; Lemon Pesto with walnuts or almonds. We're using fresh basil (no blanching needed) and whirling it up in a food processor ready in about 20 minutes. You can enjoy now or freeze it for later as a condiment, sauce or component! | This recipe makes 2 1/4 cup (515 grams) with a serving size of 1 tablespoon each.
Ingredients
- 2/3 cup (110 grams) Almonds or Walnuts
- 4 cups (100 grams) Fresh Basil loosely packed, leaves and tenderest stems
- 3-4 Cloves of Garlic plump and large
- 1 Lemon zest + juice
- 1/2 cup (75 grams) Parmesan* small dice, if using grated parm 3/4 C (75g)
- 1 cup (200 grams) Extra Virgin Olive Oil + up to 1/4 C (50g) more to taste
- 1/2 teaspoon Fine Sea Salt
- A few Grinds of Fresh Black Pepper
Instructions
- Preheat the oven to 350 Fahrenheit (176 Celsius) and toast nuts for 8-10 minutes. Keep an eye on them as they go from toasty to over toasted fast! Alternatively, toast the nuts on the stovetop in a dry pan on low for about 3-5 minutes, tossing frequently to avoid scorching. Set aside to cool.
- In the work bowl of a food processor fitted with an S blade, add the basil, nuts, parm, garlic, lemon zest and juice, salt and a few generous grinds of black pepper. Process, just to get the ingredients moving then with the processor running, drizzle in the olive oil in a slow steady stream. Once all the olive oil is added stop the machine and scrape down the sides of the bowl. Process again until the ingredients are smoothish. Add up to 1/4 cup (50 grams) more olive oil depending on how thick or thin you prefer pesto.
Store the Pesto
- Refrigerator: Homemade pesto can be stored in the refrigerator for up to five days. If storing in a jar or lidded container, cover the top of the pesto with a few tablespoons of oil. This will help preserve its bright green color.Freezer (two ways): For longer storage, pesto freezes beautifully for up to a year! 1. Store pesto in a lidded freezer container, I like using small 8oz Mason jars. When ready to use, thaw in the refrigerator overnight and use as desired. It can be refrozen multiple times.2. For smaller portions, freeze the pesto in ice cube trays. Simply spoon the pesto into the tray and freeze. To transfer to a freezer bag or container, set the tray out at room temperature for about 10 minutes (do not allow to thaw), then spoon the pesto cubes out and into the freezer container.
Video
Notes
If you find you’d like the pesto to be more like a pesto sauce, add more olive oil, a few tablespoons at a time to reach desired consistency.
Freezer friendly? Yes please! For up to a year! Freeze in individual containers or in small portions in a ice cube tray. See recipe for more details.
Dairy free? Make it vegan! Leave out the parmesan all together, decrease the oil by 1/4 C (50g) and add another 1/4 tsp of salt OR add a few tablespoons of nutritional yeast. Be sure to add nutritional yeast to taste as I find this to be an acquired taste for some.
Use diced parmesan or grated parmesan – I’ve included measurements for each in the recipe.
Buying parmesan in 8 oz wedges then shredding or grating it at home is more economical and it produces less waste. Look for vegetarian friendly Parmesan cheese (one that does not use rennet in production). BelGioioso, Organic Valley and Stella offers vegetarian friendly Parm. For more information, check directly with your preferred cheese maker.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1tablespoon | Calories: 76kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 55mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
I wanted a recipe fo pesto using lemon basil and i got this – you are talking about green basil with the addition of lemon juice by the looks of it? Have you ever used lemon basil with this recipe?
Hi Carol! I’ve not used, or heard of, lemon basil before. I use an Italian basil called Genovese for this recipe. This is a typical variety found in grocery stores and farmers markets where I live and a variety I grow. If you give it a go, please keep us posted!
I just made this stuff and I can’t believe how delicious it is! I reduced the garlic to just half a large clove and reduced the olive oil to a little over half a cup. The roasted almonds are the perfect touch. Thank you for posting this fabulous pesto.
Hi Tammy! Thank you for your note, rating and reminder, it’s time to make lemon basil pesto!
The best way to use my basil trimmings! We loved the fresh, lemon-y burst of flavour with the fresh basil. Delicious! Thanks for the recipe :)
Hi Michelle! What a delicious way to enjoy basil trimmings! Thank you for your note and five star review! Can’t wait to use mine in this recipe too… they’re just coming on :D
What a terrific benefit from your SIL garden! OMGee pine nuts are super expensive… so tasty, but they’re off the menu :/
Weird question! Could I use almond flour and toast it first? I have that on hand, so that is why I am asking.
Hi Barbara… Not at all. While I’ve not tried it, I don’t see why it wouldn’t work. I’d stir the almond flour in however, rather than adding it to the food processor since it’s already ground fine. Add a little at a time to taste. I hope this helps! Keep us posted!
Thank you so much for giving the weight measurements for the recipe. I’ve made it before and used the cup measurements and the results weren’t quite right. I used the gram measurements today and the results were great! Love the recipe! I will be using it a lot because my basil is growing like crazy!
So happy to hear Joy! Reason why I include mass… it’s always more accurate. Thank youu for your note!
Since I did not plant a lot of basil, I will use 2 cups of basil and 2 cups of lemon balm from my herb garden to make this recipe. It should be delicious! Thank you for something different.
Hi Phyll! Lemon balm sounds fantastic! Keep us posted.
I changed the recipe a bit….I used 1/2 c of lemon infused olive oil and 1/2 c of Harissa infused olive oil! Love the result!
Just enough heat to make the pesto very tasty and interesting!
Mmmm that sounds fabulous Carolyn! Where do you find Harissa infused olive oil? That sounds delicious! Thank you for your note and sharing your tips!
At Primo Oils and Vinegars here in Louisville, Ky. On the back it says supplied by:
Veronica Foods Co, Oakland CA 510-535-6833
Thank you Carolyn! I’ll look for it :D
This pesto is delicious! I’ve made it several times and love it.
So happy to hear Teri! Thank you for your note and giving the recipe a go! I love how fresh this pesto is… one of my favorites!
This was perfection! I did the dairy-free version, and I just loved it. I ate it over a baked potato,and then just off of a spoon :O
Our basil plants are in abundance, so it was nice to get to use a full 4 cups all in one go! Thank you. xo
Hiii Autumn! Thank you for coming back and leaving a note, and your five star review! Oh so happy to hear… and you enjoyed the DF version, with a spoon no less! I feel like the walnuts or almonds give it such a nice texture and richness. YES to a big batch… There’s SO much basil!
My basil plants were going crazy this year, too. I made this recipe and got 9-1 cup containers. Used walnuts as pine nuts are too pricey for me. So easy to make and so delicious! More leaves are coming so will be making more pesto for the freezer. Yummy!
Hooray Claudia! Thank you for your note and five star review! You are set for the year. Aren’t walnuts so nice in this pesto?
Lemon is what my pesto has been missing-perfect pairing with the basil! My freezer usually has ice cube blocks of various kinds of pesto floating around in there-my favorite way to reach for the summer mid winter!
I’m so with you on blocks of pesto… isn’t it such a treat come winter? It’s all about that LEMON, Jean! You’re going to love it!