• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Condiments, Dressings & Sauces » Lemon Pesto with Basil

    Lemon Pesto with Basil

    Apr 30, 2023 · by Valentina · 16 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Lemon Pesto is a fun twist on classic pesto made with basil. With both lemon zest and lemon juice in the recipe, it's bright, flavorful, and so delicious for making Lemon Pesto Pasta, and so many other recipes.

    Green Lemon pesto with lemon zest and basil leaf on top, in a green bowl, fitted inside a yellow bowl.

    Lemon Pesto is another incredibly delicious and refreshing pesto twist. Gluten-free and vegetarian, with a vegan option listed below, it can suit a variety of diets.

    Another spin to this pesto, making it extra scrumptious, is that in addition to the lemon, there are also capers in this recipe, and both add a zesty, tangy brightness to the earthy fresh basil, creating a perfect balance of flavors.

    The texture is rich and creamy and definitely dreamy!

    The Ingredients

    Ingredients for Lemon Pesto including lemons, pine nuts, capers, olive oil, garlic cloves and finely grated parmesan.

    (I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)

    • lemons - This lemon pesto recipe includes the peel and juice. I always use Meyer lemons over regular lemons when they're in season. Meyer lemons are a touch less tart and a bit sweeter. And with a thinner skin and fewer seeds, they are incredibly juicy.
    • fresh basil leaves - Look for perky bunches and avoid any brown, bruised or yellow leaves.
    • grated Parmesan cheese - Use Parmigiano Reggiano if possible.
    • pine nuts - The pine nuts will be toasted before we add them to the recipe, to deepen their flavor and bring the oils to their surface.
    • capers - Capers are unripened, pickled green flower buds of the Caper Bush. Capers taste tart, tangy and salty, and they're delicious paired with lemon.
    • garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old. Raw garlic cloves should be firm without any dark spots
    • sugar - Just a tad. In this recipe, the sugar works much like salt, as it helps to bring out more of the natural flavors of the other ingredients.
    • extra virgin olive oil - I like this one.
    • salt and freshly ground black pepper - Just a pinch or two.

    (See recipe card below for quantities.)

    Substitutions and Variations

    • Garlic. If you are allergic or prefer not to use garlic, use 1 tablespoon of roughly chopped shallots.
    • For a slightly less sharp flavor, you can roast the garlic. If you choose to do this, it should be done a few hours ahead of making the pesto, and can be made up to a few days ahead.
    • Basil. If you'd like to try another fresh herb in this pesto, dill would be great, or a combination of the basil with dill.
    • Pine nuts. The pine nuts can be substituted with almonds, pecans or walnuts. You can also use a mix of them.
    • Vegan option. Substitute the Parmesan cheese with ½ cup cashews plus 1 tablespoon of nutritional yeast, and a few pinches of salt. You can also use more of the pine nuts instead of the cheese, or add a second nut like almonds, pecans or cashews.
    • Spicy version. Add a sprinkling of red chili flakes to the pesto.
    Three small pieces of French bread with a thick spread of pesto on top, on crinkled parchment paper with lemons behind them.

    Recipe Tips

    • Do not skip the step of blanching the lemon peels. This is important because it helps to remove the bitter taste.
    • When you're toasting the pine nuts, watch them carefully, as they can go from golden to burnt quickly.

    How to Make it

    - Add the pine nuts to a small sauté pan and place it over medium-low heat. Shaking the pan gently to move them around often, heat just until they’re golden, very aromatic and look oily. Set them aside to cool.

    raw pine nuts in saute pan.
    Lightly browned pine nuts in saute pan.

    - Use a vegetable peeler to peel the outermost part of the lemon rinds from 1¼ pounds of lemons. Use gentle pressure or you'll get too much of the white pith which is quite bitter.

    - Place the peels in a small saucepan and add enough water to cover them by about an inch. Place over high heat, bring to a boil and simmer for about 1 minute. Drain and pat dry with paper towels.

    One lemon on a cutting board being peeled with a vegetable peeler.
    Wet lemon peels in a strainer.

    - In a food processor fitted with the blade attachment, blend the blanched lemon peels with the basil, grated Parmesan, toasted pine nuts, capers, garlic, sugar and lemon juice. Once the mixture is as smooth as you can get it, with the food processor on, pour in the oil in a slow stream, through the lid's opening. Season to taste with salt and pepper.

    Ingredients for lemon pesto in food processor bowl- lemon peels, pine nuts, basil, parmesan, garlic and capers.
    Food processor bowl filled with smooth, green lemon pesto.

    Serving Suggestions

    • My favorite use for this pesto is to serve as a sauce with fish and seafood -- especially salmon. The flavors are spectacular together! You can also bake fish with it.
    • Of course Lemon Pesto Pasta is outstanding. Mix it with a little extra olive oil to loosen it up if desired.
    • Try spreading pesto on your pizza instead of red sauce. Here's a scrumptious Pesto Pizza recipe.
    • It's an excellent sauce for chicken and steak.
    • Add extra olive oil and a touch of cider vinegar and use it as a salad dressing.
    • Spread it on toast, in a sandwich or wrap.
    • Roasted vegetables are great with the lemon pesto. It's fantastic with Smashed Cauliflower.
    • Stir it into your scrambled eggs or an omelette.
    • Serve it as a dip with Crudite and crackers as an appetizer.

    More Unique Pesto Recipes

    • Fresno Chile Pepper Pesto
    • Lemon Verbena Pesto
    • Roasted Red Pepper Pesto

    How long will it last?

    In a tightly sealed container or jar, the lemon pesto should last about 5 days in the refrigerator.

    Can you freeze it?

    Yes, you can freeze lemon pesto. In an airtight container it should keep well for about 4 months. To thaw it, place it in the refrigerator a day or two before you want to use it. It's also really handy to freeze it in standard ice cube trays, so you can "pop" out and thaw a little bit at a time.

    Can you make Lemon Pesto without a food processor?

    There are many different ways to make pesto. I find the food processor is best for large batches, and I usually recommend it to my readers, as it's fast, easy and does a very good job. That said, here a few other methods you can use for this recipe:

    • According to Maurizio Valle, a Pesto World Championship finalist (who knew!?), the best way to make pesto is with a mortar and pestle. And you can use that method for the lemon basil pesto recipe -- however, it's best for small batches of pesto and takes more time (and muscle). The lemon peels should be finely chopped with a Chef's knife first for this method.
    • You can also use an immersion blender or standing blender. For a standing blender, depending on how powerful it is, you might need to add the oil earlier, as some blenders need more liquid to start mixing.
    • It's also possible to use a very sharp Chef's knife to very finely chop all of the ingredients, mixing the oil in last.
    Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.

    I hope you love lemon pesto as much as my family and I do!

    Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.

    Lemon Pesto Recipe

    Valentina K. Wein
    Lemon Pesto is a fun twist on classic pesto made with basil. With both lemon zest and lemon juice in the mix, it's bright, flavorful, and so delicious for making Lemon Pesto Pasta, and so many other recipes.
    *Makes approx. 1¾ to 2 cups / Serving size: approx ¼ cup
    5 from 4 votes
    Print
    Prep Time 30 minutes mins
    Total Time 30 minutes mins
    Course Condiments, Sauces, Dressings and Vinaigrettes
    Cuisine Italian, American
    Servings 8
    Calories 255 kcal

    Equipment

    • food processor
    • vegetable peeler

    Ingredients
     
     

    • ⅓ cup pine nuts, toasted
    • 1 cup lemon rind (from approx. 1¼-pound lemons), see instruction no.1 below
    • 4 cups lightly packed basil leaves (approx. 4-ounces), washed and dried
    • ½ cup grated Parmesan cheese
    • 3 tablespoons capers, drained
    • 1 tablespoon garlic (from approx 3 large cloves) peeled, smashed, roots removed
    • 2 tablespoons fresh lemon juice
    • 1 teaspoons granulated sugar
    • ¾ cup extra virgin olive oil
    • pinch or two Kosher salt and freshly ground black pepper

    Instructions
     

    • Toast the pine nuts. Add the pine nuts to a small sauté pan and place it over medium-low heat. Shaking the pan gently to move them around often, heat just until they’re golden, very aromatic and look oily. Set them aside to cool.
    • Peel the lemons. Use a vegetable peeler to peel the outermost part of the lemon rinds from 1¼-pounds of lemons (approx. 4 to 5 lemons). Only use gentle pressure so you don't get too much of the white pith -- we want all or mostly yellow because the pith is quite bitter.
    • Blanch the peels. Place the peels in a small saucepan and add enough water to cover them by about an inch. Place the pan over high heat and bring to a boil and simmer for about 1 minute. Drain and pat dry with paper towels.
    • Blend all of the ingredients. In a food processor fitted with the blade attachment, blend the blanched lemon peels with the basil, grated Parmesan, toasted pine nuts, capers, garlic, sugar and lemon juice. Once the mixture is as smooth as you can get it, with the food processor on, pour in the oil in a slow stream through the lid's opening. Season to taste with salt and pepper. (You likely won't need much salt because the capers are salty. Here's How to Season to Taste.)

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 255kcal
    Keywords unique pesto recipes, savory lemon recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Save

    More Condiments, Dressings & Sauces

    • fresh fig preserves in small wooden spoon over small white bowl
      Fig Preserves Recipe with Vanilla
    • Small brown ceramic bowl with bright green chimichurri with chili flakes on top and a tiny wooden spoon.
      Cilantro Chimichurri Sauce
    • Red Pepper Pesto (Roasted)
    • Top view of a rounded jar with blood orange vinaigrette with a sprig of thyme on top.
      Blood Orange Vinaigrette with Thyme

    Reader Interactions

    Comments

    1. angiesrecipes

      April 30, 2023 at 8:18 pm

      It must be particularly refreshing with that much of lemon zest! I need to try it next time as it would be really great for summer dishes.

      Reply
      • Valentina

        May 11, 2023 at 4:44 pm

        Yes, perfect for summer. Enjoy and thanks, Angie. 🙂 ~Valentina

        Reply
    2. Eha

      April 30, 2023 at 8:38 pm

      5 stars
      Interesting! A definite taste sensation promised with the basil/lemon/capers interplay . . . must ry !

      Reply
      • Valentina

        May 11, 2023 at 4:44 pm

        I hope you love it, Eha. Thanks for visiting. 🙂 ~Valentina

        Reply
    3. Jeff the Chef @ Make It Like a Man!

      May 01, 2023 at 4:46 am

      As always, I love all the tips and options your provide. I haven't made pesto in years. But lemon and capers ... how can I resist?

      Reply
      • Valentina

        May 11, 2023 at 4:45 pm

        Thank you so much, Jeff. I hope you love it! 🙂 ~Valentina

        Reply
    4. Ben | Havocinthekitchen

      May 01, 2023 at 5:52 pm

      5 stars
      I always look for fun pesto twists, and I guess I've just found one 🙂 It never occurred to me to brighten up a classic pesto with lemon, and the idea sounds wonderful - so fresh and summery!

      Reply
      • Valentina

        May 11, 2023 at 4:46 pm

        Summertime pesto is just so fresh a delicious. Thanks for checking it out, Ben. 🙂 ~Valentina

        Reply
    5. Dawn

      May 05, 2023 at 6:38 am

      5 stars
      I think my favourite way to serve this lemon caper pesto would be with seafood too! I bet the flavours pair so wonderfully with it. Plus, the vibrant colour is just gorgeous. Can't wait to give it a go...YUM!! 🙂

      Reply
      • Valentina

        May 11, 2023 at 5:31 pm

        Yes! It's amazing with salmon. Thanks so much, Dawn. 🙂 ~Valentina

        Reply
    6. David Scott Allen

      May 06, 2023 at 11:21 am

      This is a case where I think all the allium can be skipped - that fresh flavor of lemon will be just amazing all by itself!

      Reply
      • Valentina

        May 11, 2023 at 5:31 pm

        For sure, David. 🙂 Enjoy! ~Valentina

        Reply
    7. Marissa

      May 09, 2023 at 4:00 am

      5 stars
      My husband and I both love pesto enough to eat it with a spoon, lol! This zesty version is a must try - so perfect for spring!

      Reply
      • Valentina

        May 11, 2023 at 5:32 pm

        I'm all about the spoon. 😉 Hope you both love it. Thanks, Marissa. 🙂 ~Valentina

        Reply
    8. Raymund | angsarap.net

      May 09, 2023 at 4:29 pm

      Wow, this Lemon Pesto recipe sounds delicious! The combination of lemon zest and juice with fresh basil, pine nuts, and capers must create a perfect balance of flavors. I also appreciate the tips and variations, especially the vegan option and spicy version. I can't wait to try it with some Lemon Pesto Pasta!

      Reply
      • Valentina

        May 11, 2023 at 5:34 pm

        Thanks for checking it out, Raymund. 🙂 ~Valentina

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Seasonal Pumpkin Recipes

    • Several Pumpkin Almond Flour cookies in a white ceramic box on wood surface.
      Pumpkin Almond Flour Cookies for Halloween and Thanksgiving
    • close up of a slice of pumpkin pie
      Pecan Crusted Caramel Pumpkin Pie
    • One serving of Pumpkin Braised Short Ribs on a bed of polenta with pumplin in background
      Pumpkin Braised Short Ribs
    • Pumpkin Pasta with Sausage mixed into Pappardelle in a blue and white bowl
      Pumpkin Pasta Sauce with Sage and Sausage

    Fall Apple Recipes

    • Top view of Chai Apple BundtCake with apple slices in the middle on red and green cloths
      Chai Cake with Apples
    • Chopped Chicken-Apple Salad Recipe with Creamy Roasted Jalapeno Lime Vinaigrette -- This main course, chopped salad is full of sweet, savory and spicy flavors that you will definitely keep coming back for more of.
      Apple Cranberry Salad with Chicken
    • Brie cheese melted on bread with apples slices and a fresh thyme sprig
      Brie and Apple Grilled Cheese Melt
    • Close up of baked apple muffin in cupcake liner on parchment paper.
      Spiced Apple Butter Muffins

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved