Quick Lemon Pesto Sauce

This quick Lemon pesto sauce, made with fresh lemon zest, juice, basil, and olive oil, takes 10 minutes to make and creates a delicious sauce for pasta.

Once you discover this lemon pesto sauce’s easy and delicious, you will make it regularly. The beauty lies in its simplicity: With just a few ingredients you likely already have in your pantry, you can create something delicious and healthy in no time. 

Making pesto is fun, but you usually need some fresh herbs, as they play a key role in pesto, like Thai basil pesto or wild garlic pesto. However, you can also make this lemon pesto sauce without herbs.

Why You’ll Love This Recipe

• Bright and Zesty flavor! The harmonious balance of tart, citrusy notes with salty cheese, fresh herbs, and nutty pine nuts is truly addictive.
• Creamy Texture: The emulsification of lemon juice with the other ingredients creates a creamy consistency that coats your pasta beautifully, ensuring every bite is tasty.
• Quick and Easy: With just a few simple steps and minimal cooking time, you can whip up this sauce in no time.
• Healthy and Nutritious: Made with fresh, wholesome ingredients like basil, lemon, olive oil, and nuts, this sauce is not only delicious but also packed with nutrients and antioxidants.

Ingredients to make this lemon pesto recipe

Lemons

Meyer lemons would be the best choice as they are sweeter than others, but any lemons will do. Just make sure they are of organic quality. Since we will be using lemon peel in this recipe, they must be unwaxed, which is organic. Although the wax is not harmful, it can affect the overall taste and consistency of the sauce. Alternatively, you can remove the wax from the lemon rind by soaking it in hot water and scrubbing it with a clean brush under warm water.

Once the lemons are clean, peel off the outermost yellow-colored peel, leaving the white and spongy bitter pith behind. The yellow peel, thanks to the terpene limonene, has a zesty flavor and citrusy fragrance, but the white, spongy pith is bitter.

Olive oil

Olive oil is a classic ingredient in Mediterranean cuisine, where pesto originates. It adds a rich, fruity flavor that complements the citrusy notes. In addition, it helps emulsify the ingredients together and creates a smooth and creamy texture.

Pine seeds

Pine seeds add a crunchy and nutty texture. They are best roasted before being added to the pesto.

Using Basil

Basil typically serves as a foundational herb in classic basil pesto recipes, yet in this particular one, it’s optional. While I opted for fresh basil, this sauce can be just as delicious without it.

Parmesan Cheese

Parmesan, or Parmigiano, is a classic Italian cheese that lends a distinctive nutty flavor to the pesto sauce.

Garlic

Garlic is potent and tastes great in this recipe. However, if you are sensitive to its strong flavor, use roasted garlic or garlic powder. I don’t recommend omitting it.

How to Make Lemon Pesto Sauce

While you can also use a food processor, I opted for a traditional mortar and pestle for an authentic touch.

First step: Toast the pine nuts

Heat a dry skillet over medium heat. Add the pine nuts and toast them until they are lightly golden and fragrant. To prevent burning, use medium—high heat and stir occasionally (12 minutes). Once roasted, transfer the pine nuts to a plate to cool before proceeding with the rest of the recipe (10 minutes).

Second step: Crush the pine nuts

Use mortar and pestle to crush the pine nuts, and they form a coarse paste.

Third step: Add garlic and fresh basil leaves

Peel and finely chop the garlic cloves. Wash basil leaves under lukewarm water and add them to the mortar. Crush them with the pestle until they break down and release their aroma. 

Fourth step: add Parmesan, lemon zest and lemon juice

Scrape down the sides of the bowl with a pestle and add grated Parmesan along with lemon zest and juice.

Fifth step: add Olive Oil

Gradually drizzle in olive oil while mixing with the pestle until you reach the desired consistency. 

Taste and adjust seasoning and consistency.

Substitutions and Variations

Classic Pesto is typically made with pine nuts, however, you can easily swap them out for an equal amount of almonds, peanuts, pecans, cashews, or hazelnuts.

Swap Parmigiano. However, some chefs suggest using Reggiano Pecorino Romano or grana padano instead.

Herbs: Experiment with different herbs like parsley, cilantro, or mint in place of basil for unique variations of pesto.

Creaminess: You can blend in a spoonful of Greek yogurt or ricotta cheese for a creamier texture.

Nut-Free: If you have nut allergies, you can omit the nuts or substitute them with toasted seeds like pumpkin or sunflower seeds.

Vegan: Make the pesto vegan-friendly by omitting the cheese or using a dairy-free alternative such as nutritional yeast or vegan Parmesan.

Tips and Tricks

Opt for a Mortar and Pestle: Using a mortar and pestle instead of a food processor can enhance the flavor, texture, and emulsion of your pesto. 

Toast Your Nuts: When nuts are toasted, they release their natural oils, which result in a nutty and richer flavor. Additionally, the toasting process adds a delightful crunch to the nuts,

Use a Zester: A zester can help you test the lemon rind for your pesto. Gently scrape the outermost layer to capture the citrusy essence without the bitter pith. 

Ways to use this lemon basil pesto sauce

Make a lemon pesto pasta dish. Cook the fresh pasta al dente and transfer the pasta to a large serving bowl. Mix it with lemon pesto sauce and serve immediately. You can use a pasta water to dilute the pesto sauce.

Use the pesto as a spread on sandwiches and wraps. It pairs well with grilled vegetables, chicken, turkey, or even cheese.

 Thin the pesto with extra virgin olive oil and lemon juice to create a flavorful salad dressing. Drizzle it over mixed greens or use it as a marinade for grilled vegetables.

Spread the pesto onto pizza dough as a delicious alternative to traditional tomato sauce. Top with your favorite toppings, such as mozzarella cheese, tomatoes, and fresh basil.

make this pesto as a marinade or sauce for grilled meats, such as chicken limone, fish, or pork. It adds a bright and zesty flavor to the dish.

Serve this cream pesto sauce as a dip for raw vegetables, such as carrots, celery, bell peppers, and cherry tomatoes. It’s a healthy and flavorful snack option.

Add a spoonful of pesto to soups and stews for an extra layer of flavor. It works particularly well in vegetable soups or minestrone.

Recipe FAQs

How long does this lemon pesto sauce last?

When stored in an airtight container, this sauce can last up to one week in the refrigerator. To extend its shelf life, you can also cover the surface of the pesto with a thin layer of olive oil before sealing the container. 

Alternatively, you can freeze pesto in ice cube trays for easy portioning. Once solid, Transfer the frozen cubes to a freezer bag. This allows you to conveniently thaw only the amount you need for future use while keeping the rest fresh for longer.