By Anna Francese Gass
Updated Oct. 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- 4(283)
- Notes
- Read community notes
While not as well known as pesto alla Genovese, lemon pesto is a delicious variation that adds a jolt of brightness. Used in Italy as both a pasta sauce or spread for crostini, its preparation is similar to classic pesto by combining basil with cheese, nuts and extra-virgin olive oil, but the addition of the lemon zest and juice gives it a unique flavor and color. This simple weeknight pasta sauce comes together quickly in the food processor and can be made ahead, as it keeps in the refrigerator for up to one week. You can also drizzle the pesto over a Caprese salad or grilled zucchini, or smear it over crusty, toasted bread as a topping, as they do in Italy.
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Ingredients
Yield:4 servings
- Kosher salt and black pepper
- 1pound thin spaghetti
- 1cup pine nuts, plus more for garnish if desired
- 2large lemons, zested and juiced
- 1large garlic clove
- 1packed cup fresh basil leaves, plus more for garnish if desired
- 1cup/1½ ounces finely grated Parmigiano-Reggiano cheese, plus more for garnish if desired
- ¾cup extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1068 calories; 68 grams fat; 9 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 17 grams polyunsaturated fat; 95 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 24 grams protein; 602 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente.
Step
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While the water comes to a boil, toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, shaking the skillet frequently, until golden-brown.
Step
3
In a food processor, pulse the lemon zest, pine nuts and the garlic until finely chopped. Add the basil and cheese and pulse a few times to combine. Add 6 tablespoons lemon juice.
Step
4
With the food processor motor running, drizzle in the oil until well blended, scraping down the sides as needed.
Step
5
Once the pasta is cooked, drain the pasta, reserving 1 cup of the pasta water. Add the pesto to the pasta and toss to coat. Slowly drizzle in the pasta water, tossing to loosen the pesto. Toss again until pasta is nicely coated in sauce. Add salt, pepper and additional lemon juice to taste.
Step
6
Divide pasta among bowls. Garnish with more cheese, basil and pine nuts, if desired.
Ratings
4
out of 5
283
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Cooking Notes
Jeff
Walnuts are a great sub for the pine nuts!
AP
I forgot to get basil so I used 3tbsp jarred pesto & substituted the pine nuts with pecans…delicious!
John
One pound of real Italian pine nuts -- not those awful things from China -- are very expensive. Non-italian pine nuts are not worth eating.
Joe from Lansing
Absolutely delicious and a great 'change of pace.' Very quickly prepared, and we didn't have to go to the store for ingredients.
Boehker
I learned from experience & from others that pine nuts that taste rancid or have an aftertaste are usually from China or Russia. This is due to their farming practices. If you live near an Italian specialty store or a bakery that sells Italian pignoli cookies, you are fortunate, as these shops may sell you pine nuts loose by weight. Just ask! Their bulk price may be much lower than what you’d pay for those little bags or jars sold in stores. Try to buy pine nuts from Italy.
Julia
I know (I truly do) that it's not authentic, but I make my pesto with almonds.
Tino
Responding to nut allergy question - use 1 cup of chick peas (from a can) to 1 cup dry packed basil leaves, olive oil, salt, garlic and lemon juice
Josh R
That's a lot of pine nuts! I recommend buying from a bulk bin so you can taste a few before purchasing. Rancid nuts are weirdly common and at $20-40/lb plus a ruined dinner they can be a real bummer.
Brie
Cashews make a delicious (and much cheaper) sub for pesto. Pretty much any nut will do but I particularly like the creamy sweetness the humble cashew offers.
skiely
Served this with scallops are it was great. I have meyer lemon trees so used them in my sauce. Not enough pine nuts so I also added toasted pecans to the pesto, excellent with seafood.
Maddie
I would dock the lemon requirements by half but otherwise it was easy and good!
Ella
I used only one lemon and was more than enough! Def reccomend adding to your taste! Was delicious!
Brushjl
Excellent pasta, tasty and easy!
2023.04.15
Cooked the recipe as written and it was amazing. I got my (expensive!) pine nuts from TJ’s and they toasted up really nicely. My “add lemon to taste” came out to about one tsp. I didn’t have any long pasta to I used a combination of rotini and vesuvio. I’m really pleased with how much pesto those shapes held. I will definitely make this again.
carena
Subbed one scant preserved lemon (peel only) for lemon rind. Otherwise, made as directed. Delicious!
Brie
Cashews make a delicious (and much cheaper) sub for pesto. Pretty much any nut will do but I particularly like the creamy sweetness the humble cashew offers.
Calisson
I have been putting lemon juice in my pesto for years. Glad to see it has a name!
NBS
I made this vegan with a few modifications. Olive oil and pasta water for consistency, increase the number of garlic cloves (I used 3-5), swapped out pistachios for pinenuts because they're cheaper, and stuck with the basil and zest and juice of two lemons. Salt, pepper and garlic powder, one of the best meals I've made all year.
Maria
Can this be frozen?
Edith
Yes, I freeze pesto all the time. Pour it into an ice cube tray and after it's completely frozen put the pesto cubes into a ziplock (or container of your choice). I've read that it's preferable to freeze without the cheese but it's never made any difference that I've noticed. You don't even need to thaw it, just toss a cube or 2 into the reserved pasta water and you're good to go.
Caryl
Every few years I grow about 10 pesto plants. Pick the leaves, fertilize, come back later for more, so the plants last all summer. I wash the leaves, dry them with a towel, then used a cuisinart to grind them up with enough olive oil to make a paste. Then pack them in ziplock freezer bags, which I freeze flat to save room in the freezer.Alternately, I make the whole recipe and freeze those too.
LS
Absolutely delightful and came together quickly. I had very juicy lemons, so I only added the juice of one, but the zest of both so as not to overwhelm the dish. It was perfect!
John
How would cashews work in lieu of pine nuts?
AB
Scrumptious! Recommend using 1/2 cup or less of pasta water if you prefer it less ‘saucy’ Best made with fresh pasta
Tino
Responding to nut allergy question - use 1 cup of chick peas (from a can) to 1 cup dry packed basil leaves, olive oil, salt, garlic and lemon juice
CConcordia
My husband is allergic to nuts. I’m wondering if omitting pine (or any) nuts would “ruin” the recipe. Are there non-nut substitutes?
Justin
I've made pesto with sunflower seeds before and it's pretty good!
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