Make the most of summer’s fresh basil and whip up this easy pesto recipe – two ways! Make Lemon Basil Pesto with walnuts or almonds, enjoy now or freeze for later! This recipe is vegetarian + gluten free and easily vegan.
Table of Contents
Basil Bounty
Summer’s the best time to whip up all the things for preserving and 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.
Or use that pesto right away in great recipes like pesto pasta, pizza, scrambled eggs, dolloped on soup, smeared on crostini or slathered on grilled cheese! It’s a condiment to get creative with!
Instead of Pine Nuts
Since pine nuts are super expensive and I hardly ever have them on hand, I make pesto with almonds or walnuts. I love both equally, and while they’re both earthy in flavor, they do have slightly different flavor profiles. Give them both a try and see when one you like best!
For this recipe, we’re making almond basil pesto, but walnut pesto can be easily made by switching out the nuts. While there are lots of different ratios out there for pesto perfection, this is the recipe I love and come back to again and again. So grab that fresh basil and let’s whip up some homemade basil pesto!
Pesto Ingredients
For this lemon basil garlic pesto recipe, here’s what you’ll need:
- Fresh Basil
- Almonds or Walnuts
- Fresh Garlic
- Parmesan Cheese
- Lemon – juice + zest
- Extra Virgin Olive Oil – high quality
Buying parmesan in 8 oz wedges then shredding or grating it at home is more economical and it produces less package 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.
How to Make Basil Pesto
Using a food processor or blender to whip up this basil pesto recipe couldn’t be easier. Here’s how to do it:
- First, toast the walnuts or almonds. Toasting brings out their best flavors and changes their texture from softish to crunchy.
- Next, remove the stems and leaves from the basil. Both can be used in the basil. Discard the tough, central stem. Add the basil to the food processor.
- Third, to the processor, add the toasted almonds or walnuts, garlic cloves, Parmesan, lemon zest and juice, olive oil and season with salt.
- Last, process the ingredients stopping to scrape down the sides of the food processor at least once, until the pesto is in small bits.
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.
How to Store and Freeze Lemon Basil Pesto
Homemade pesto can be stored in the refrigerator for up to five days or for longer storage, it freezes beautifully for up to a year! Here are two ways to freeze pesto:
- Store this basil pesto recipe in a lidded freezer container, I like using small 8oz canning jars. When ready to use, thaw in the refrigerator overnight and use as desired. It can be refrozen multiple times.
- For smaller portions, freeze the almond basil 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. While I’ve read you can line the ice cube tray with plastic wrap, I’ve never tried this in my efforts to reduce kitchen waste.
A Few Recipe 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.
Recipes with Pesto to Love
- Pesto-Spinach Whipped Ricotta Dip
- Pesto Grilled Cheese
- Spinach-Pesto Veggie Lasagna
- Creamy Farro with Pesto, Peas and Asparagus
- Gluten Free Pizza Crust
- 15 Minute Flatbread Pizza
the recipe
Lemon Basil Pesto
Ingredients
- 2/3 C (110g) Almonds or Walnuts
- 4 C (100g) Fresh Basil loosely packed
- 3-4 Cloves of Garlic plump and large
- 1 Lemon zest + juice
- 1/2 C (75g) Parmesan* small dice, if using grated parm 3/4 C (75g)
- 1 C (200g) Extra Virgin Olive Oil + up to 1/4 C (50g) more to taste
- 1/2 tsp Fine Sea Salt
- A few Grinds of Fresh Black Pepper
Instructions
- Preheat the oven to 350 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 C (50g) more olive oil depending on how thick or thin you prefer pesto.
Store the Pesto
- Homemade pesto can be stored in the refrigerator for up to five days or for longer storage, it freezes beautifully for up to a year! If storing in a jar or lidded container, cover the top of the olive oil with a few tablespoons of oil. This will help preserve it's bright green color.Here are two ways to freeze pesto:Store pesto in a lidded freezer container, I like using small 8oz canning jars. When ready to use, thaw in the refrigerator overnight and use as desired. It can be refrozen multiple times.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. While I've read you can line the ice cube tray with plastic wrap, I've never tried this in my efforts to reduce kitchen waste.
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?
I love lemon pesto! My basil is going crazy so I’m going to make a big bath of this and store some in the freezer for later. I total agree about pine nuts – too costly – almonds or walnuts are the way to go.
It’s such an abundant time of year G! LMK if you give it a go and which one you like better – walnuts or almonds!
Delicious idea to swap out the pine nuts for walnuts or almonds Traci! And I love the idea of freezing it in ice cube trays for smaller portions! Pinned and will be whipping some of this up with the walnuts and all the basil from my brother in law’s garden!
Thank you for pinnin Mare! You’re going to love the swap with all that basil from your BIL’s garden! Hooray!
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!
Lemon and basil is such a dream combo! I’m all in for this pesto :)
You’re going to love it Sarah!
well you sure know how to make pesto look goood; beautiful Traci and excellent timing too – my garden is overflowing with basil (for the love i can’t manage to grow cilantro beyond 3 weeks, but basil I can do, lol) – I’ve used almond in the past but want to switch it up; I like the idea of walnut and also have a big jar of salty pepitas calling my name :D might do the experiment. thanks for the delicious inspo!
Thank you so much Kelly! I bet your basil jungle is gorgeous too! Ohhh cilantro. I’m SO with you. It bolts SO fast. Walnuts are so fabulous in pesto, Kelly… just smear it on a sammie or dollop on pasta! LMK how the pepita experiment goes! xo