This post may include affiliate links. Read the disclosure policy here. Thanks for the support!
This lemon pesto recipe calls for pantry-friendly ingredients starring lemon, basil, pistachios, salt, and lots of cheese. It is a no-cook sauce that is low in carbs, keto, and gluten-free and comes together in no time.
Making pesto has always been in my comfort zone.
Most of them don’t require any cooking, consist of only a handful of ingredients, and all you need to do is blitz them in a food processor or blender.
Following the same trend comes this lemon pesto sauce that goes well with anything from pasta and salads to sandwiches and roasted veggies.
It is creamy, and fresh, and gets a distinctive citrusy kick from lemon, and you’d be surprised to know that it lasts for an entire season!
Truly a great snack for the taking.
Why You’ll Love This Lemon Basil Pesto
- There are a ton of ways you can use this pesto.
- It is super simple to make and can be put together in mere minutes.
- It is absolutely scrumptious!
- This pesto is gluten-free, keto, and low in carbs. So that makes it a dish suitable for most people.
Tools You’ll Need
- Food Processor/ Blender: You can use either one.
Ingredients in This Lemon Pesto Recipe
Lemon: Lemon is the hero of the dish, and fills this dish with vitamin C. They also brighten up the color and give a nice savory zing.
Basil Leaves: For a pop of green color and a ton of freshness!
Mozzarella Cheese: Adding cheese elevates the creaminess of the pesto tenfold. Typically, shredded parmesan is incorporated into the mix, but if they are not available to you, mozzarella can also be used.
Pistachio Nuts: Pistachios provide a unique flavor and keep things interesting. You can utilize pine nuts for an authentic look.
Olive Oil: Rich in antioxidants and immunity-boosting properties, olive oil is an essential element that cannot be missed. Go for the quality variety as it can make or break the recipe.
Garlic: Garlic infuses an earthy aroma, and gives a savory base.
Salt & Pepper
How to Make Lemon Pesto Sauce
Whizz the ingredients together:
In a blender, add pistachios, and blitz them coarsely.
Now add lemon juice, lemon zest, basil leaves, olive oil, mozzarella cheese, salt, and black pepper powder. Pulse them into a fine sauce.
Check the consistency:
If you think that the pesto is too thick, add a modest amount of water, and again blitz the mixture.
Your lemon pesto sauce is ready to be served.
Tips & Variations
Go for different nuts: If you’re tired of the same old pine nuts and pistachios in the pesto, you can also engulf roasted cashews or almonds, or a mixture of both.
Use a mix of herbs: Other than basil leaves, mint leaves or parsley can also be used. If that’s not enough, a combination of all three will bring an extraordinary texture and flavor.
Don’t stuff the food processor/ blender: Whether you’re using a food processor or a blender, make sure that you’re overstuffing them to the brim. It will overheat the machine and may damage it also. To avoid that, add the ingredients one by one.
Serving Options
Pasta: The most common way to apply this pesto sauce is to whip up the classic pasta recipes with it. It will be an easy and delicious weeknight dinner with no complaints.
Salads: Pour it over the salads such as golden girl salad, and coleslaw salad. If you want to give an extra nudge to your experimental juices, you can also drizzle it over Puerto Rican potato salad for a distinctive edge.
Dips & marinade: This pesto sauce is an amazing dip to be paired with roasted veggies, or crisps for summery goodness. You can also utilize it to marinade chicken, fish, or any meat, and grill it to perfection.
Sandwiches: Spread it over the slices of bread when making a coleslaw sandwich or a paneer corn sandwich to induce freshness out of every bite. Plus, to skip the hassle of spreading them onto bread, simply mix the pesto sauce with the filling and stuff them into a sandwich.
How to Store
This lemon basil pesto stores incredibly well!
Refrigerator: This pesto lasts for 3-4 days in the fridge by storing it in an air-tight or a tightly-lid glass container.
Freezing: If you want to store the sauce for a longer duration, it can be frozen for up to 3 months. For the least wastage, portion the pesto in small zip-lock pouches, so you can use the desired amount without making a mess.
More Related Recipes
- Pesto Alfredo Sauce
- Pistachio Pesto Sauce
- Caesar Salad Dressing Without Anchovies
- Honey Mustard Lime Vinaigrette
- Turmeric Paste/ Golden Paste Recipe
Please rate and comment if you make this lemon pesto recipe so I know how much you like it.
Easy fresh Lemon Pesto Recipe
Equipment
- Food Processor/Blender
Ingredients
- 1½ Lemon sqeezed
- 1 tsp Lemon Zest
- ¼ cup Pistachio Nuts
- 2 cup Basil Leaves
- 2 tbsp Mozzarella Cheese shredded
- 2 cloves Garlic
- ¼ cup Olive Oil
- ¼ tsp Salt
- Black Pepper Powder a pinch
- 1 tbsp Water optional
Instructions
- In a blender, add pistachios, and blitz them coarsely.
- Now add lemon juice, lemon zest, basil leaves, olive oil, mozzarella cheese, salt, and black pepper powder. Pulse them into a fine sauce.
- If you think that the pesto is too thick, add a modest amount of water, and again blitz the mixture.
- Your lemon pesto sauce is ready to be served.
Notes
- Go for different nuts: If you’re tired of the same old pine nuts and pistachios in the pesto, you can also engulf roasted cashews or almonds, or a mixture of both.
- Use a mix of herbs: Other than basil leaves, mint leaves or parsley can also be used. If that’s not enough, a combination of all three will bring an extraordinary texture and flavor.
- Don’t stuff the food processor/ blender: Whether you’re using a food processor or a blender, make sure that you’re overstuffing them to the brim. It will overheat the machine and may damage it also. To avoid that, add the ingredients one by one.