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Basil-Lemon Pesto

Basil-Lemon Pesto

Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 8
A light and lemony variation on the traditional pesto, this version combines fresh parsley and basil. Toss with your favorite pasta, or spoon over grilled fish or chicken breasts. To toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes.


  • 2 garlic cloves
  • 3 Tbs. toasted pine nuts
  • 1 1/2 cups loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 tsp. lemon zest
  • 1 Tbs. fresh lemon juice
  • 1 to 1 1/2 cups extra-virgin olive oil
  • Salt and freshly ground pepper, to taste


In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.

Adapted from a recipe by Sandra Cook, Chef and Food Stylist.