Pasta lovers, rejoice! If you're looking for a bright, zesty, and herbaceous take on classic pesto pasta, this Lemon Basil Pesto Pasta is a must-try. Combining the bold flavors of fresh basil, tangy lemon juice, and nutty Parmesan cheese, this dish is both refreshing and comforting.
Perfect for weeknight dinners, meal prep, or even a fancy weekend gathering, this pasta dish is quick to make and endlessly versatile. Whether you serve it warm, chilled, or as a side, its vibrant flavors will leave everyone wanting more.
In this blog post, we’ll cover everything you need to know—from selecting the best ingredients to expert cooking tips, variations, and serving suggestions. Let’s dive into this delightful recipe!
Ingredients for Lemon Basil Pesto Pasta
For the Pesto Sauce:
- 2 cups fresh basil leaves (packed)
- ½ cup grated Parmesan cheese
- ¼ cup pine nuts (or walnuts for a budget-friendly option)
- 2 cloves garlic (minced)
- Juice of 1 large lemon (about 2–3 tablespoons)
- Zest of 1 lemon
- ½ cup extra virgin olive oil
- Salt and black pepper to taste
For the Pasta:
- 12 oz pasta of choice (spaghetti, fettuccine, or penne work well)
- 1 tablespoon salt (for boiling water)
- ¼ cup reserved pasta water (for adjusting sauce consistency)
Optional Add-Ins & Garnishes:
- Cherry tomatoes (halved, for a juicy contrast)
- Grilled chicken or shrimp (for added protein)
- Crushed red pepper flakes (for a little heat)
- Extra Parmesan cheese (because why not?)
- Toasted pine nuts (for added crunch)
Step-by-Step Instructions
Step 1: Cook the Pasta
- Bring a large pot of water to a boil. Add 1 tablespoon salt to season the water.
- Add 12 oz pasta and cook according to the package instructions until al dente.
- Before draining, reserve ¼ cup of pasta water—this will help thin out the pesto sauce if needed.
- Drain the pasta and set aside.
Step 2: Make the Lemon Basil Pesto
- In a food processor or blender, add basil leaves, Parmesan cheese, pine nuts, garlic, lemon juice, and lemon zest.
- Pulse until the ingredients start to break down.
- While the food processor is running, slowly drizzle in ½ cup olive oil until a smooth, creamy consistency is achieved.
- Taste and season with salt and black pepper as needed.
Step 3: Combine the Pasta and Pesto
- In a large mixing bowl, toss the cooked pasta with the lemon basil pesto until evenly coated.
- If the sauce seems too thick, add small amounts of the reserved pasta water (a tablespoon at a time) until the desired consistency is reached.
Step 4: Serve and Enjoy!
- Plate the pasta and garnish with extra Parmesan, cherry tomatoes, or toasted pine nuts.
- Serve warm, or enjoy it as a cold pasta salad for a refreshing twist.
Expert Tips for the Best Lemon Basil Pesto Pasta
1. Use Fresh, High-Quality Ingredients
- Fresh basil is key! Avoid wilted or bruised leaves for the best flavor.
- Opt for real Parmigiano-Reggiano cheese instead of pre-grated varieties for superior taste.
- Use fresh lemon juice—bottled lemon juice lacks the vibrant citrusy punch.
2. Balance the Flavors
- If the pesto tastes too tart, add a touch more Parmesan or olive oil to balance the acidity.
- If you prefer a milder garlic flavor, roast the garlic cloves before blending them into the pesto.
3. Adjust the Consistency
- If the pesto is too thick, add extra olive oil or pasta water to thin it out.
- If it's too thin, add more Parmesan or basil leaves.
4. Don’t Overheat the Pesto
- Heat can dull the fresh flavors of basil and lemon. Instead of cooking the pesto, mix it with warm pasta off the heat.
Variations and Customizations
1. Make It Dairy-Free
- Substitute Parmesan with nutritional yeast for a vegan-friendly version.
- Use almonds or cashews instead of pine nuts for a creamy texture.
2. Add More Protein
- Toss in grilled chicken, shrimp, or salmon for a hearty meal.
- Add cannellini beans for a plant-based protein boost.
3. Swap the Nuts
- Pine nuts can be expensive—try walnuts, almonds, or sunflower seeds for an affordable alternative.
4. Add a Spicy Kick
- Sprinkle crushed red pepper flakes or drizzle a bit of chili oil for some heat.
5. Try a Different Pasta Shape
- Short pasta like penne, fusilli, or farfalle holds the pesto well.
- For a low-carb option, use zucchini noodles or spaghetti squash.
Serving Suggestions
As a Main Course
Pair Lemon Basil Pesto Pasta with:
- Garlic bread for a classic Italian-inspired meal.
- A crisp arugula or Caesar salad for freshness.
- A glass of Sauvignon Blanc or Pinot Grigio for a delightful pairing.
As a Side Dish
This pasta makes a fantastic side for:
- Grilled meats like steak, chicken, or fish.
- Vegetable dishes such as roasted zucchini or asparagus.
- Caprese salad with fresh tomatoes and mozzarella.
Storage and Meal Prep Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Lemon basil pesto (without pasta) can be frozen for up to 3 months in ice cube trays for easy portioning.
- Reheating: For best results, reheat gently with a splash of olive oil or water to loosen the sauce.
Final Thoughts: Why You’ll Love This Recipe
This Lemon Basil Pesto Pasta is the perfect blend of bright, zesty, and herbaceous flavors. It’s quick to make, endlessly customizable, and works for everything from casual weeknights to special occasions.
