Zesty Lemon Basil Pesto

Every home cook needs a trusty pesto recipe in their repertoire—here’s mine.

This healthy condiment is wildly versatile, infusing bursts of flavour into whatever it graces—pasta, vegetables, meat, sandwiches, salads, and beyond.

The most famous of pestos—Pesto alla Genovese—features a short list of ingredients: fresh basil, pine nuts, garlic, a hard cheese like Parmesan or Pecorino, olive oil, and salt, all crushed or blended together into a vibrant sauce. While inspired on the classic (one wouldn’t dare butcher it), this recipe introduces lemon juice and zest for a bright and punchy flavour.

As a Registered Nutritionist, I love pesto for its nutrient-packed ingredients and versatility. It’s easy to adapt to different dietary needs: dairy-free? Skip the cheese. Nut-free? Use sunflower seeds. Not a fan of basil? Swap in another herb. You do you!

Gather Ingredients

• Fresh basil leaves. Choose vibrant green leaves with no signs of browning or wilting. Basil has a short lifespan, so use it quickly after buying or harvesting for the best flavour and aroma.
• Pine nuts. Rich, buttery and creamy, pine nuts are the traditional nut choice. For a pine nut substitute, try walnuts or almonds.
• Parmesan cheese. If possible, grate fresh off a block. Parmesan’s essential oils and flavours are more punchy freshly grated.
• Garlic. One fresh clove for depth of flavour.
• Lemon. Zest and juice add brightness, cuts through the richness, and keeps the pesto vibrant by slowing basil’s browning #foodscience.
• Extra virgin olive oil. Go for a light, delicate variety—look for a bottle labeled ‘mild.’ A strong or peppery olive oil can totally wreck the sauce.
• Salt. To make all the flavours pop. This recipe doesn’t provide an exact amount because it’ll depend on the salt used. Start with a pinch (Parmesan adds saltiness, too), then adjust to taste—because bland pesto is bad pesto.

The golden rule of pesto: as it’s made with just a handful of ingredients, use the best possible quality you can find. Your taste buds will thank you🙏.

Kitchen Tips

• Pack basil into a measuring cup. There’s wild variance in weight between a loosely and tightly packed cup of leaves – so really compress it in, as we’re after a tightly packed cup. This is where a homegrown summer basil bush pays its weight in gold.
• Beware the pith. Lemon zest contains flavourful essential oils, while the white pith underneath is bitter—blegh. Use a fine grater to collect only the outer yellow peel.
• Pour in the oil slowly. This will help it evenly mix with ingredients that might otherwise separate, creating smoother, well-emulsified sauce. Opt for a lower-speed setting here, if you can.
• Tweak to perfection. Once you’ve added the oil, taste test and then adjust. Do you want more salt? Lemon juice? More garlicky? Make it yours!

For texture guidance, traditional basil pesto is generally thick and spreadable, not runny. It should have a bit of texture—small flecks of basil, nuts, and cheese—rather than being completely smooth. That’s not to say you can’t add more oil to loosen, or blend for longer until uber smooth. As long as it tastes great to you, you’ve nailed it!

Serving & Storage

No matter the meal, pesto’s a trusty kitchen sidekick. If you’re after ways to use basil pesto, here are serving ideas:

• Easy pasta sauce. Toss with your favourite pasta, along with a splash of pasta water to loosen it to the perfect sauce-like consistency. Great on its own, or as an ingredient as a part of a sauce, like in this creamy ricotta pesto pasta.
• Pizza sauce base. Skip tomato pizza sauce and use pesto instead; or drizzle overtop a freshly cooked pizza. Yum!
• Eggs on toast. Elevate brekkie with pesto. Try it spread on toast, like quick pesto scrambled eggs, or drizzled overtop eggs, like jammy pesto eggs.
• Coat roasted vegetables. Delicious with Mediterranean-style vegetables, like zucchini, eggplant, red onion and capsicum.
• Snack dip. Swap out hummus with pesto for a tasty vegetable snack dip.
• As a spread. Spread onto sandwiches or wraps for a herby kick; or try overtop rice cakes, like these tomato pesto rice cakes.
• In salads. Fabulous as an ingredient for a DIY salad dressing (whisk with EVOO and vinegar), or toss with baby potatoes for a vibrant summer side.
• Stirred into soups. Swirl into soups such as tomato, minestrone, or vegetable for extra flavour and richness.
• As a meat marinade. Brush onto chicken or fish before grilling or BBQing.

When it comes to storing basil pesto, transfer into a mason jar or container, and cover with a thin layer of extra virgin olive oil (this creates a seal that prevents air from getting to it). Seal tightly and refrigerate for a few days. Pesto will keep a bit in the refrigerator, but it really hits its peak when served soon after it’s made.

Can’t eat your pesto in one go? Freeze it! Try ice cube trays for storage; they’re more convenient to portion and defrost than a larger container. Once frozen, transfer the cubes to a freezer bag❄️.

Blending pesto helps create a smooth and cohesive texture, but it’s normal for the oil to separate over time, especially during storage. If this happens, just give it a stir before using—good as new! 👌

Nutriton Q&A

What are the nutritional benefits of pesto? Despite that pesto is typically enjoyed in smaller amounts (i.e. as a condiment) it still offers nutritional benefits, such as:

• It’s antioxidant-rich. Pesto, especially when made with ingredients like basil and olive oil, is rich in antioxidants such as flavonoids and polyphenols. These antioxidants play a role in combating oxidative stress in the body.
• Heart-healthy fats galore. Thanks to its olive oil, pesto is a good source monounsaturated fats. These are types of fats that support heart health, improving the ‘good’ and decreasing the ‘bad’ cholesterol in our body.
• It can make other foods tastier to eat. Pesto’s flavourful nature can make other foods, like vegetables, meats or grains, more exciting to eat. This may make other nutrient-dense foods more enticing.

Thanks for reading! I hope you enjoy this recipe🌿.