Save to Pinterest This Lemon Pesto Pasta brings a burst of sunshine to the dinner table with its creamy basil pesto and zippy fresh lemon. It is fast foolproof and the kind of meal that feels both impressive and easy. I love making this for weeknight suppers and impromptu dinner parties alike because it always gets rave reviews and is finished in under half an hour.
This dish won me over many summers ago when I first tried pesto with extra lemon. It is now my go-to when I need something light fresh and universally loved.
Ingredients
- Spaghetti or linguine: Their long strands let the sauce cling and deliver a silky bite. Choose bronze-cut dried pasta for top quality
- Fresh basil leaves: Essential soul of pesto. Look for vibrant green leaves with zero black spots for the brightest flavor
- Pine nuts: Creamy and slightly sweet crunch. Taste before you buy or use from a freshly opened bag to avoid stale ones
- Freshly grated Parmesan: Umami backbone of the pesto. Authentic Parmigiano-Reggiano brings extra depth
- Garlic: Adds heat and body. Use fresh cloves with tight skin for maximum aroma
- Extra virgin olive oil: Luscious mouthfeel and richness. Choose a peppery greenish bottle for best results
- Zest and juice from a large unwaxed lemon: Lifts everything up. Fresher lemons will yield more juice and fragrant zest
- Salt and freshly ground black pepper: Proper seasoning brings it all together
- Extra garnishes of Parmesan basil and zest: Finishing touch of flavor and color
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil and drop in your spaghetti or linguine. Cook stirring occasionally until the pasta is just al dente. Scoop out half a cup of the starchy cooking water and set aside before draining the pasta thoroughly
- Prepare the Pesto:
- While the pasta cooks assemble the pesto. In a food processor combine the basil leaves pine nuts grated Parmesan garlic lemon zest and lemon juice. Pulse the mixture repeatedly until the ingredients are finely chopped but still retain color and texture
- Emulsify the Pesto:
- With the machine running slowly stream in the olive oil. Keep processing until the mixture turns smooth creamy and thick enough to cling to a spoon. Stop and scrape the sides as needed. Taste and season with salt and pepper
- Combine Pasta and Sauce:
- Return the drained hot pasta to its empty pot. Spoon on every bit of that pesto then pour in a splash of reserved pasta water. Toss vigorously using pasta tongs or a wooden spoon until the noodles are evenly coated and glossy. Add more pasta water as needed for a silky finish
- Garnish and Serve:
- Divide the sauced pasta among plates or swirl into nests for a beautiful presentation. Top with extra Parmesan fresh basil leaves and fresh lemon zest right before serving so every bite bursts with flavor
Save to Pinterest One of my favorite kitchen memories is making this with my sister from basil we grew ourselves. We have a running competition to see whose pesto comes out more vivid each summer. The magic is always in the balance of lemon and basil for both of us
Storage Tips
Leftover Lemon Pesto Pasta keeps well for up to three days in a tightly sealed container in the fridge. To reheat add a splash of water or olive oil in a skillet over low heat stirring gently until warmed through. The fresh basil will mellow in flavor over time but the citrus will keep the dish bright. Never microwave this as it can turn the pasta gummy and the pesto dull
Ingredient Substitutions
If pine nuts are a concern swap in toasted sunflower seeds or blanched almonds for a nut free or more affordable choice. Vegan Parmesan or nutritional yeast stands in well for dairy free adaptations. You can use arugula or baby spinach for part of the basil if your bunch is sparse though basil is always star
Serving Suggestions
Serve this Lemon Pesto Pasta as a main for a summer lunch with crisp salad and crusty bread. It also shines as a side for grilled shrimp or chicken. Try a chilled Italian white wine to echo the lemon and herb flavors. For a real crowd pleaser offer a sprinkle of crushed red pepper or even a dollop of soft ricotta for creaminess
Cultural and Historical Context
Pesto alla genovese is an iconic Italian sauce from Liguria where basil grows in abundance. Lemon is not a classic addition but has become a beloved modern twist seen across contemporary Italian cuisine. The combination celebrates summer’s best produce and the Mediterranean love of fresh herbs and citrus
Seasonal Adaptations
Use Meyer lemons in winter for a slightly sweeter tang. In late summer add roasted cherry tomatoes for bursts of color. Toss in sugar snap peas or grilled asparagus in spring for crunch
Success Stories
This recipe has rescued many last minute weeknight dinners and always elicits recipe requests from guests. One friend now texts me photos every time she makes it and swears it is her kids’ new favorite pasta. It is a winner for both picky eaters and adventurous foodies alike
Freezer Meal Conversion
Pesto itself freezes beautifully. Simply blend as directed then spoon into an ice cube tray and freeze solid. Once frozen pop cubes into a freezer bag for up to three months. Thaw as many as needed and blend with fresh lemon juice for quick weeknight pastas or lunches
Save to Pinterest A little extra lemon zest and fresh basil on top will make this dish pop and impress any guest. Enjoy immediately for the brightest flavors and best texture.
Common Recipe Questions
- → Can I use a different type of pasta?
Yes, spaghetti, linguine, or even gluten-free and whole wheat options work well for this dish.
- → Is there a nut-free alternative for pine nuts?
Sunflower seeds make a great nut-free substitute, offering a similar texture and mild flavor.
- → How do I get the pesto creamy?
Slowly drizzle olive oil into the food processor while blending for a smooth consistency.
- → What can I add for extra protein?
Grilled chicken or shrimp can be tossed with the finished pasta for a heartier meal.
- → How should I garnish the pasta?
Top with extra Parmesan cheese, fresh basil leaves, and a bit of lemon zest for freshness.
- → What wine pairs best with this dish?
A dry Italian white wine, such as Pinot Grigio, complements the citrus and herbal notes.