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- 2 cups fresh basil leaves - 1/4 cup pine nuts, toasted for enhanced flavor - 1/2 cup grated Parmesan cheese - 2 garlic cloves, finely minced - 1/2 cup extra virgin olive oil - Juice and zest of 1 lemon - Salt and freshly cracked black pepper to taste - 12 oz pasta (spaghetti or your choice) - Cherry tomatoes, halved, for garnish - Fresh basil leaves, for garnish - Basil: This herb fights inflammation and supports digestion. It's rich in vitamins A and K. - Pine Nuts: Packed with healthy fats, they promote heart health and provide energy. - Parmesan Cheese: This cheese offers protein and calcium, helping to build strong bones. - Garlic: Known for its immune-boosting properties, garlic also aids heart health. - Olive Oil: A good source of healthy fats, it can lower bad cholesterol levels. - Lemon: High in vitamin C, lemon boosts immunity and enhances skin health. - Pasta: A great source of energy, pasta provides carbohydrates for fuel. - Cherry Tomatoes: These add vitamins A and C, plus antioxidants, to your meal. - Basil: Use spinach or arugula if fresh basil is not available. - Pine Nuts: Walnuts or sunflower seeds can work in place of pine nuts. - Parmesan Cheese: Nutritional yeast is a good dairy-free alternative. - Olive Oil: Avocado oil can be used as a substitute for olive oil. - Lemon: Lime juice can replace lemon juice for a different flavor. - Pasta: Zucchini noodles or gluten-free pasta can be used for a lighter option. Looking for the full recipe? Check the section above for all the details! To start, gather your ingredients. You will need fresh basil, toasted pine nuts, Parmesan cheese, and garlic. In a food processor, add the basil leaves, pine nuts, cheese, and garlic. Pulse this mix until it is finely chopped. Scrape the sides as needed for even blending. Next, add the juice and zest of one lemon. This adds a bright flavor. While blending, slowly drizzle in the olive oil. Keep blending until the pesto is creamy and smooth. Taste it and add salt and black pepper to your liking. Now, fill a large pot with water. Add a generous amount of salt. This helps the pasta taste great. Bring the water to a boil. Add your pasta and cook it according to the package instructions. Aim for an al dente texture. Before draining, reserve half a cup of pasta water in a bowl. Drain the pasta in a colander, but be careful not to rinse it. Rinsing removes the starch that helps the pesto stick. Return the drained pasta to the pot over low heat. Add your prepared pesto and mix well. Make sure every strand of pasta is coated. If it feels too thick, add a little of the reserved pasta water until you reach your desired consistency. Now, plate your beautiful pesto pasta. For a finishing touch, garnish with halved cherry tomatoes and fresh basil leaves. This not only looks good but also adds fresh flavor. Enjoy your Lemon Basil Pesto Pasta! For more details, check the Full Recipe. To make your lemon basil pesto pasta creamy, use the right amount of olive oil. Start with half a cup. Blend it slowly into the pesto mix. This helps create a silky texture. If it's too thick, add a bit of pasta water to loosen it. Remember, the water should be starchy from the cooked pasta. That starch helps bind the sauce to the noodles. Not all pasta works well with pesto. I recommend long pasta types. Spaghetti or fettuccine are great choices. They hold the pesto sauce nicely. You can also try whole wheat or gluten-free options if you prefer. The key is to pick pasta that can trap the sauce well. This will give you a burst of flavor in every bite. You can add extra flavor to your lemon basil pesto pasta. Try adding some sun-dried tomatoes for a sweet touch. A pinch of red pepper flakes can add heat if you like spice. You might also consider mixing in some chopped olives for briny goodness. Fresh lemon juice brightens the dish, so don't skip it! These enhancements make your meal even more exciting. For the full recipe, check the complete guide and enjoy your cooking adventure! {{image_4}} If you need a gluten-free meal, choose gluten-free pasta. Many brands offer great options like chickpea or brown rice pasta. These choices work well with lemon basil pesto. They give a nice taste and texture. Cook them just like regular pasta. This keeps your dish light and friendly for everyone. For a vegan twist, skip the Parmesan cheese. You can use nutritional yeast instead. It gives a cheesy flavor without dairy. You can also try blending in a handful of cashews. This adds a creamy touch to your pesto. Your vegan lemon basil pesto will still taste amazing. You can make this dish even better by adding seasonal ingredients. In spring, toss in some fresh peas or asparagus. Both add great color and crunch. In summer, try adding ripe cherry tomatoes. They bring sweetness and juicy bites. In fall, roasted butternut squash pairs well with the pesto. It adds warmth and a hint of sweetness. Mixing in these seasonal treats keeps your meals exciting and fresh. For the complete recipe, check the Full Recipe section above. To store leftover pesto pasta, let it cool to room temperature. Place it in an airtight container. Seal it tightly to keep out air. Store the container in the fridge for up to three days. This helps keep the flavors fresh. When ready to eat, you can add a little olive oil to restore moisture. If you want to freeze pesto, first prepare it as normal. Pour the pesto into ice cube trays. This way, you can use small amounts later. Once frozen, transfer the cubes to a freezer bag. Seal the bag and label it with the date. You can store it for up to six months. This method preserves the bright flavor of basil. To reheat your pesto pasta, start by adding a splash of water or olive oil in a pan. Heat it over low heat. Stir gently to warm it up without cooking it further. You can also use the microwave. Place the pasta in a microwave-safe bowl. Add a bit of water, cover it, and heat in short bursts. Check often to avoid overheating. For best results, serve it right after reheating. Enjoy the fresh flavors of your Lemon Basil Pesto Pasta! You can serve Lemon Basil Pesto Pasta with many tasty sides. A green salad adds freshness. Garlic bread pairs well and enhances the meal. You could also serve grilled chicken or shrimp for protein. For a light touch, add roasted vegetables. Each of these options complements the bright flavors of the pesto. Homemade pesto lasts about 5 to 7 days in the fridge. Store it in an airtight container to keep it fresh. You can also drizzle a thin layer of olive oil on top to help preserve its color and flavor. If you want it to last longer, freeze it in ice cube trays. This way, you can use small amounts as needed. You can use dried basil, but the flavor will change. Fresh basil has a bright, vibrant taste that dried basil lacks. If you use dried basil, use less than you would fresh. A good rule is to use one-third the amount. This way, you still get a nice flavor without it being overpowering. This guide covers everything you need for making delicious Lemon Basil Pesto Pasta. We explored the best ingredients and their health benefits. You also learned how to cook, combine, and enhance flavors. I shared options for gluten-free and vegan diets, plus tips for storage and reheating. In the end, enjoy this tasty dish however you like. Experimenting with variations keeps the meal fresh and exciting.

Lemon Basil Pesto Pasta

Indulge in the fresh flavors of Lemon Basil Pesto Pasta, a delightfully simple recipe that brings summer to your plate! Learn how to create a vibrant pesto with fresh basil, zesty lemon, and parmesan that perfectly coats your favorite pasta. This dish is not only quick to prepare but also a feast for the eyes with colorful garnishes. Click to explore the full recipe and elevate your pasta nights with this delicious treat!

Ingredients
  

2 cups fresh basil leaves

1/4 cup pine nuts, toasted for enhanced flavor

1/2 cup grated Parmesan cheese

2 garlic cloves, finely minced

1/2 cup extra virgin olive oil

Juice and zest of 1 lemon

Salt and freshly cracked black pepper to taste

12 oz pasta (spaghetti or your choice)

Cherry tomatoes, halved, for garnish

Fresh basil leaves, for garnish

Instructions
 

Prepare the Pesto: In a food processor, add the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Pulse the mixture until everything is finely chopped, scraping down the sides as needed to ensure even blending.

    Incorporate the Lemon: Add the fresh lemon juice and zest to the pesto blend. Continue to pulse while slowly drizzling in the extra virgin olive oil. Blend until the mixture reaches a creamy and smooth consistency. Taste and season with salt and freshly cracked black pepper, adjusting to your preference.

      Cook the Pasta: Fill a large pot with water, adding a generous amount of salt to enhance the pasta's flavor. Bring the water to a rapid boil, then add the chosen pasta. Cook according to the package instructions until it reaches an al dente texture. Before draining, be sure to reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander.

        Combine Everything: Return the drained pasta to the pot over low heat. Add the prepared pesto and mix thoroughly, ensuring that every strand of pasta is coated. If the pesto appears too thick for your liking, gradually add a small amount of the reserved pasta water until you achieve your desired consistency.

          Serve with Flair: Plate the vibrant pesto pasta and artfully garnish with halved cherry tomatoes and a sprinkle of fresh basil leaves to brighten the dish. This adds a beautiful pop of color, enhancing both the visual appeal and freshness of the flavors.

            Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4