This vibrant Lemon Basil Pesto Pasta is a refreshing twist on traditional pesto, featuring zesty lemon, fresh basil, garlic, and Parmesan cheese blended into a silky, nutty sauce. Perfect for warm weather, this dish is light, aromatic, and bursting with flavor. Ready in under 30 minutes, it’s an easy, quick, and healthy meal for weeknights or special occasions. Serve it warm or chilled for a delightful pasta experience!
- 12 oz linguine or spaghetti
- 1 tbsp salt (for boiling water)
- 1 tbsp olive oil
- 2 cups fresh basil leaves (packed)
- ⅓ cup pine nuts (toasted)
- 2 garlic cloves (minced)
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil
- 1 tbsp lemon zest (freshly grated)
- 2 tbsp lemon juice (freshly squeezed)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional, for heat)
- ¼ cup shaved Parmesan cheese
- 1 tbsp toasted pine nuts
- Fresh basil leaves
- Lemon wedges
- 1 Cook the Pasta
Bring a large pot of water to a rolling boil. Add 1 tbsp salt to enhance the pasta’s flavor.
Add 12 oz linguine or spaghetti and cook according to package instructions until al dente (firm to the bite).
Reserve ½ cup pasta water, then drain the pasta and toss it with 1 tbsp olive oil to prevent sticking.
- 2 Toast the Pine Nuts
In a dry skillet over medium heat, add ⅓ cup pine nuts and toast for 2-3 minutes until golden brown and fragrant.
Shake the pan occasionally to prevent burning. Remove from heat and let cool.
- 3 Prepare the Lemon Basil Pesto
In a food processor, add 2 cups fresh basil leaves, toasted pine nuts, 2 minced garlic cloves, and ½ cup grated Parmesan cheese.
Pulse until roughly chopped.
While the processor is running, slowly drizzle in ½ cup olive oil until smooth and creamy.
Add 1 tbsp lemon zest, 2 tbsp lemon juice, ½ tsp salt, ¼ tsp black pepper, and ¼ tsp red pepper flakes (optional). Pulse again until combined.
- 4 Combine Pasta with Pesto
In a large mixing bowl, toss the cooked pasta with the lemon basil pesto.
If the sauce is too thick, gradually add reserved pasta water (1 tbsp at a time) until it reaches the desired consistency.
- 5 Garnish & Serve
Transfer the pasta to serving plates.
Top with shaved Parmesan cheese, toasted pine nuts, fresh basil leaves, and a squeeze of fresh lemon juice.
Serve immediately with lemon wedges on the side.
- Storage: Store leftover pesto in an airtight container in the fridge for up to 5 days or freeze for 3 months.
- Serving Suggestion: Enjoy warm or cold, and pair it with a side of garlic bread or a fresh green salad.
- Variations: Add grilled chicken, shrimp, or cherry tomatoes for extra protein and flavor.
- Pasta Substitute: Use whole wheat pasta, gluten-free pasta, or zucchini noodles for a healthier twist.