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!
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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 or Summer Pesto Tortellini Salad 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)
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
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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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!