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You are here: Home / Recipes / Condiments / Pesto / Lemon Basil Pesto

Lemon Basil Pesto

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

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, you can enjoy now or freeze pesto for later! It’s perfect on Sourdough Pizza or in Summer Pesto Tortellini Salad or Vegetarian Lasagna. This recipe is vegetarian + gluten free and easily vegan.

Pesto with almonds in a bowl with a spoon.

Table of Contents

  • Basil Bounty for Lemon Basil Pesto
  • Instead of Pine Nuts…
  •    
  • Pesto Ingredients
  •  
  • Quick Guide: How to Make Lemon Basil Pesto
  • How to Store and Freeze Pesto
  • A Few Recipe Tips
  • Recipes to Use Your Pesto With
  • Lemon Basil Pesto Recipe

Basil Bounty for Lemon Basil Pesto

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!

Image of ingredients for Lemon Basil Pesto.    Removing basil leaves from the stem on a cutting board.

Pesto Ingredients

For this lemon basil garlic pesto recipe, here’s what you’ll need:

  • Fresh Basil
  • Almonds or Walnuts
  • Fresh Garlic – 3-4 cloves, 5 if you’re feeling spicy!
  • Parmesan Cheese – grated or sliced into chunks
  • 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.

Basil pesto with almond ingredients in the work bowl of a food processor.  Processed basil pesto ingredients.

Quick Guide: How to Make Lemon 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 (see recipe card for details):

  • 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.

Walnut Pesto in a Jar   Freeze pesto in ice cube trays.

How to Store and Freeze Pesto

Store pesto in the refrigerator for up to five days. You can also freeze basil pesto up to a year. It freezes beautifully and is so convenient to have on hand with a quick thaw. 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. This recipe will fill one ice cube tray. Once frozen, and to store, set the tray out at room temperature for about 10 minutes (do not allow to thaw), then spoon the pesto cubes out and into a freezer bag or container. While I’ve read you can line the ice cube tray with plastic wrap for easier release, I’ve never tried this in my efforts to reduce kitchen waste and I don’t find it necessary.

Almond basil pesto in a bowl with a spoon.

A Few Recipe 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.
  • 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. TIP: 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 to Use Your Pesto With

    • Grilled Veggie Sandwiches with Pesto Mayo
    • Pesto-Spinach Whipped Ricotta Dip
    • Pesto Grilled Cheese
    • Sourdough Pizza Crust
    • Spinach-Pesto Veggie Lasagna
  •  
    • Summer Pesto Tortellini Salad
    • Gluten Free Sourdough Pizza Crust
    • Creamy Farro with Pesto, Peas and Asparagus
    • Gluten Free Pizza Crust
    • 15 Minute Flatbread Pizza
Almond basil pesto in a bowl with a spoon.
Print Recipe

Lemon Basil Pesto Recipe

Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
Servings:36
Calories:76kcal
Author:Traci York | Vanilla And Bean
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 it for later! This recipe is vegetarian + gluten free + easily vegan | This recipe makes 2 1/4 C (515g) with a serving size of 1 tablespoons 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

  • 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 its bright green color.
    Here are two ways to freeze pesto:
    1. 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.
    2. For smaller portions, freeze the pesto in ice cube trays. This recipe will fill one ice cube tray. 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 and I don't find it necessary. 

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!
Lemon Basil Pesto Pinterest Pin

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  1. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    August 7, 2022 at 6:39 am

    5 stars
    Perfect for all that gorgeous summer basil in my sister-in-law’s garden! She always lets me pick whatever I want. Love the freezing option Traci and the almonds instead of the expensive pine nuts!

    Reply
    • Avatar for TraciTraci

      August 10, 2022 at 10:16 am

      What a terrific benefit from your SIL garden! OMGee pine nuts are super expensive… so tasty, but they’re off the menu :/

      Reply
  2. Avatar for BarbaraBarbara

    August 1, 2022 at 9:19 am

    Weird question! Could I use almond flour and toast it first? I have that on hand, so that is why I am asking.

    Reply
    • Avatar for TraciTraci

      August 1, 2022 at 10:34 am

      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!

      Reply
  3. Avatar for JoyJoy

    June 24, 2022 at 8:31 am

    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!

    Reply
    • Avatar for TraciTraci

      June 24, 2022 at 1:55 pm

      So happy to hear Joy! Reason why I include mass… it’s always more accurate. Thank youu for your note!

      Reply
  4. Avatar for PhyllPhyll

    August 7, 2021 at 8:33 am

    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.

    Reply
    • Avatar for TraciTraci

      August 7, 2021 at 9:54 am

      Hi Phyll! Lemon balm sounds fantastic! Keep us posted.

      Reply
  5. Avatar for Carolyn AndersonCarolyn Anderson

    July 31, 2020 at 1:12 pm

    5 stars
    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!

    Reply
    • Avatar for TraciTraci

      July 31, 2020 at 1:14 pm

      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!

      Reply
      • Avatar for Carolyn AndersonCarolyn Anderson

        July 31, 2020 at 2:13 pm

        5 stars
        At Primo Oils and Vinegars here in Louisville, Ky. On the back it says supplied by:
        Veronica Foods Co, Oakland CA 510-535-6833

        Reply
        • Avatar for TraciTraci

          July 31, 2020 at 2:19 pm

          Thank you Carolyn! I’ll look for it :D

          Reply
  6. Avatar for TeriTeri

    July 16, 2020 at 12:14 pm

    5 stars
    This pesto is delicious! I’ve made it several times and love it.

    Reply
    • Avatar for TraciTraci

      July 16, 2020 at 1:26 pm

      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!

      Reply
  7. Avatar for AutumnAutumn

    September 10, 2019 at 12:01 pm

    5 stars
    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

    Reply
    • Avatar for TraciTraci

      September 10, 2019 at 1:14 pm

      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!

      Reply
  8. Avatar for ClaudiaClaudia

    August 13, 2019 at 6:59 am

    5 stars
    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!

    Reply
    • Avatar for TraciTraci

      August 13, 2019 at 7:27 am

      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?

      Reply
  9. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    August 8, 2019 at 8:20 am

    5 stars
    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.

    Reply
    • Avatar for TraciTraci

      August 12, 2019 at 3:33 pm

      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!

      Reply
  10. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    August 5, 2019 at 11:18 am

    5 stars
    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!

    Reply
    • Avatar for TraciTraci

      August 12, 2019 at 3:20 pm

      Thank you for pinnin Mare! You’re going to love the swap with all that basil from your BIL’s garden! Hooray!

      Reply
  11. Avatar for JeanJean

    August 3, 2019 at 5:19 am

    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!

    Reply
    • Avatar for TraciTraci

      August 12, 2019 at 3:19 pm

      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!

      Reply
  12. Avatar for Sarah | Well and FullSarah | Well and Full

    August 2, 2019 at 12:39 pm

    5 stars
    Lemon and basil is such a dream combo! I’m all in for this pesto :)

    Reply
    • Avatar for TraciTraci

      August 12, 2019 at 3:19 pm

      You’re going to love it Sarah!

      Reply
  13. Avatar for kellykelly

    August 2, 2019 at 9:11 am

    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!

    Reply
    • Avatar for TraciTraci

      August 12, 2019 at 3:18 pm

      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

      Reply

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