![- 2 cups fresh basil leaves - 2 garlic cloves, minced - Juice and zest of 1 lemon - 1/4 cup pine nuts (toasted) - 1/2 cup grated Parmesan cheese - 1/2 cup extra virgin olive oil - 12 oz pasta (spaghetti or your choice) - Cherry tomatoes, halved (for garnish) - Fresh basil leaves (for garnish) When making Lemon Basil Pesto Pasta, fresh ingredients are key. The basil leaves add vibrant flavor. Garlic gives it a nice kick. Lemon juice and zest brighten the dish. For pantry staples, toasted pine nuts bring a nutty taste. Grated Parmesan cheese adds depth and creaminess. Extra virgin olive oil helps bind everything together and adds richness. I like to use spaghetti for this dish, but you can pick your favorite pasta. Cherry tomatoes add color and a sweet burst. Fresh basil leaves for garnish make it look pretty and fresh. You’ll find all the ingredients you need in the [Full Recipe]. This way, you can create a dish that is fresh and flavorful, perfect for any meal. To make the pesto, gather your ingredients. In a food processor, combine: - 2 cups fresh basil leaves - 1/4 cup toasted pine nuts - 1/2 cup grated Parmesan cheese - 2 garlic cloves, minced Pulse these until they are finely chopped. Next, add the lemon juice and zest. Drizzle in 1/2 cup of extra virgin olive oil while blending. Blend until smooth. Taste and add salt and pepper as needed. Fill a large pot with water and add salt. Bring the water to a boil. Add 12 oz of spaghetti or your favorite pasta. Cook until al dente, following the package directions. Before you drain, reserve about 1/2 cup of the pasta water. Drain the pasta in a colander. Return the drained pasta to the pot. Add the pesto you just made. Mix well, ensuring the pasta is coated. If the pesto is too thick, add a little reserved pasta water to thin it. Plate the pasta and garnish with halved cherry tomatoes and fresh basil leaves. This adds a bright touch to your dish. Enjoy your Lemon Basil Pesto Pasta! For the complete process, check the Full Recipe. For lemon basil pesto, spaghetti or fettuccine works best. These shapes hold pesto well. You can also try penne or fusilli for a fun twist. To cook pasta perfectly, bring a pot of salted water to a boil. Add pasta and stir occasionally. Cook until al dente, which means firm but not hard. This usually takes about 8 to 10 minutes. Do not forget to reserve some pasta water. It helps adjust the pesto later. If your pesto is too thick, add a bit of reserved pasta water. This helps it mix better with the pasta. You can also use a bit more olive oil for a smoother texture. To boost flavor, consider adding nuts or more garlic. You can even mix in a few sun-dried tomatoes. They add a nice depth to the pesto. To plate your pasta, twirl it into a nest shape on the plate. This makes it look fancy. Use a large fork or tongs for this. Then, sprinkle some extra Parmesan on top. For color, add halved cherry tomatoes and fresh basil leaves. They make the dish pop. You can also drizzle a little olive oil around the plate for a touch of elegance. {{image_2}} You can turn Lemon Basil Pesto Pasta into a hearty meal by adding protein. Chicken, shrimp, or tofu all work well. For chicken, grill or sauté it first. Slice it thin and mix it in with the pasta. For shrimp, just sauté them in olive oil until they turn pink. Tofu can be cubed and pan-fried until golden. This adds great texture and flavor. If you want a vegan version, skip the Parmesan cheese. Use nutritional yeast instead. It gives a cheesy taste without dairy. For those needing gluten-free options, there are many pasta types made from rice or chickpeas. They cook well and taste great, too. Seasonal veggies can make the dish more colorful and nutritious. Try adding cherry tomatoes, spinach, or bell peppers. You can roast or sauté these veggies before mixing them in. Also, don’t be afraid to experiment with nuts or cheeses. Swap pine nuts for walnuts or pecans. Replace Parmesan with a vegan cheese for a different twist. For the full recipe, check out the complete guide. To keep your lemon basil pesto fresh in the fridge, use an airtight container. Make sure to cover the surface with a thin layer of olive oil. This oil barrier helps stop air from getting in. Store the pesto for up to one week. For pasta, let it cool before storing. Place it in a sealed container. It will stay good for three to five days. Freezing pesto is a great way to keep it longer. Start by spooning the pesto into ice cube trays. This method lets you take out just what you need. After the pesto is frozen, pop the cubes into a freezer bag. Label the bag with the date. You can keep it for up to six months. Use BPA-free plastic containers or glass jars for larger portions. To reheat your pasta, use a pan on low heat. Add a splash of water or olive oil to keep it moist. Stir gently to avoid sticking. If your pasta seems dry, add a bit more pesto or reserved pasta water. For added flavor, sprinkle in some fresh herbs or extra cheese while reheating. This will bring your dish back to life. Enjoy your meal like it's freshly made! Homemade pesto lasts about one week in the fridge. Store it in an airtight container. If you see mold or an off smell, it is time to throw it away. You can also freeze pesto for up to three months. Just use ice cube trays for easy portions. You can use dried basil, but the flavor will change. Fresh basil offers a bright, vibrant taste. Dried basil has a more muted flavor. If you use dried, use less because it is stronger. A good rule is to use one teaspoon of dried for every tablespoon of fresh. There are many ways to use leftover pesto! Spread it on sandwiches or toast for a burst of flavor. Mix it into scrambled eggs or use it as a dip for veggies. You can also stir it into soups or drizzle it over grilled meats and fish. Lemon Basil Pesto Pasta offers healthy fats from olive oil and nuts. The fresh basil adds vitamins and antioxidants. The pasta provides carbs for energy. To make it even healthier, add veggies like spinach or zucchini. You can also use whole grain or gluten-free pasta for more fiber. Check the [Full Recipe] for detailed ingredients and instructions. This blog post covered how to make Lemon Basil Pesto Pasta. Fresh ingredients like basil, garlic, and lemon create a bright flavor. Pantry staples like pine nuts and Parmesan add richness. Cooking al dente pasta lets the pesto shine. Incorporate tips for protein options and dietary adjustments to personalize your dish. Store leftovers correctly to enjoy later. Experiment with flavors and garnishes for visual appeal. Cook, taste, and make it your own. Enjoy your delicious creation!](https://pureeatsnow.com/wp-content/uploads/2025/06/f1f88f28-1669-45a8-a57a-5100cd281f94-768x768.webp)
Craving a dish that’s fresh, bright, and full of flavor? Look no further than Lemon Basil Pesto Pasta! This easy recipe will elevate your dinner game without the fuss. With just a few simple ingredients, including vibrant basil and tangy lemon, you’ll create a meal that’s delicious and satisfying. Dive into my step-by-step guide to learn how to whip up this tasty pasta, impressing family and friends alike!
Ingredients
Fresh Ingredients
– 2 cups fresh basil leaves
– 2 garlic cloves, minced
– Juice and zest of 1 lemon
Pantry Staples
– 1/4 cup pine nuts (toasted)
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
Pasta and Garnishing
– 12 oz pasta (spaghetti or your choice)
– Cherry tomatoes, halved (for garnish)
– Fresh basil leaves (for garnish)
When making Lemon Basil Pesto Pasta, fresh ingredients are key. The basil leaves add vibrant flavor. Garlic gives it a nice kick. Lemon juice and zest brighten the dish.
For pantry staples, toasted pine nuts bring a nutty taste. Grated Parmesan cheese adds depth and creaminess. Extra virgin olive oil helps bind everything together and adds richness.
I like to use spaghetti for this dish, but you can pick your favorite pasta. Cherry tomatoes add color and a sweet burst. Fresh basil leaves for garnish make it look pretty and fresh.
You’ll find all the ingredients you need in the [Full Recipe]. This way, you can create a dish that is fresh and flavorful, perfect for any meal.
Step-by-Step Instructions
Prepare the Pesto
To make the pesto, gather your ingredients. In a food processor, combine:
– 2 cups fresh basil leaves
– 1/4 cup toasted pine nuts
– 1/2 cup grated Parmesan cheese
– 2 garlic cloves, minced
Pulse these until they are finely chopped. Next, add the lemon juice and zest. Drizzle in 1/2 cup of extra virgin olive oil while blending. Blend until smooth. Taste and add salt and pepper as needed.
Cook the Pasta
Fill a large pot with water and add salt. Bring the water to a boil. Add 12 oz of spaghetti or your favorite pasta. Cook until al dente, following the package directions. Before you drain, reserve about 1/2 cup of the pasta water. Drain the pasta in a colander.
Combine and Serve
Return the drained pasta to the pot. Add the pesto you just made. Mix well, ensuring the pasta is coated. If the pesto is too thick, add a little reserved pasta water to thin it. Plate the pasta and garnish with halved cherry tomatoes and fresh basil leaves. This adds a bright touch to your dish. Enjoy your Lemon Basil Pesto Pasta! For the complete process, check the Full Recipe.
Tips & Tricks
Choosing the Right Pasta
For lemon basil pesto, spaghetti or fettuccine works best. These shapes hold pesto well. You can also try penne or fusilli for a fun twist. To cook pasta perfectly, bring a pot of salted water to a boil. Add pasta and stir occasionally. Cook until al dente, which means firm but not hard. This usually takes about 8 to 10 minutes. Do not forget to reserve some pasta water. It helps adjust the pesto later.
Pesto Consistency
If your pesto is too thick, add a bit of reserved pasta water. This helps it mix better with the pasta. You can also use a bit more olive oil for a smoother texture. To boost flavor, consider adding nuts or more garlic. You can even mix in a few sun-dried tomatoes. They add a nice depth to the pesto.
Presentation Ideas
To plate your pasta, twirl it into a nest shape on the plate. This makes it look fancy. Use a large fork or tongs for this. Then, sprinkle some extra Parmesan on top. For color, add halved cherry tomatoes and fresh basil leaves. They make the dish pop. You can also drizzle a little olive oil around the plate for a touch of elegance.
Variations
Add Protein
You can turn Lemon Basil Pesto Pasta into a hearty meal by adding protein. Chicken, shrimp, or tofu all work well. For chicken, grill or sauté it first. Slice it thin and mix it in with the pasta. For shrimp, just sauté them in olive oil until they turn pink. Tofu can be cubed and pan-fried until golden. This adds great texture and flavor.
Dietary Adjustments
If you want a vegan version, skip the Parmesan cheese. Use nutritional yeast instead. It gives a cheesy taste without dairy. For those needing gluten-free options, there are many pasta types made from rice or chickpeas. They cook well and taste great, too.
Flavor Enhancements
Seasonal veggies can make the dish more colorful and nutritious. Try adding cherry tomatoes, spinach, or bell peppers. You can roast or sauté these veggies before mixing them in. Also, don’t be afraid to experiment with nuts or cheeses. Swap pine nuts for walnuts or pecans. Replace Parmesan with a vegan cheese for a different twist.
For the full recipe, check out the complete guide.
Storage Info
Storing Leftovers
To keep your lemon basil pesto fresh in the fridge, use an airtight container. Make sure to cover the surface with a thin layer of olive oil. This oil barrier helps stop air from getting in. Store the pesto for up to one week. For pasta, let it cool before storing. Place it in a sealed container. It will stay good for three to five days.
Freezing Pesto
Freezing pesto is a great way to keep it longer. Start by spooning the pesto into ice cube trays. This method lets you take out just what you need. After the pesto is frozen, pop the cubes into a freezer bag. Label the bag with the date. You can keep it for up to six months. Use BPA-free plastic containers or glass jars for larger portions.
Reheating Tips
To reheat your pasta, use a pan on low heat. Add a splash of water or olive oil to keep it moist. Stir gently to avoid sticking. If your pasta seems dry, add a bit more pesto or reserved pasta water. For added flavor, sprinkle in some fresh herbs or extra cheese while reheating. This will bring your dish back to life. Enjoy your meal like it’s freshly made!
FAQs
How long does homemade pesto last?
Homemade pesto lasts about one week in the fridge. Store it in an airtight container. If you see mold or an off smell, it is time to throw it away. You can also freeze pesto for up to three months. Just use ice cube trays for easy portions.
Can I use dried basil instead of fresh?
You can use dried basil, but the flavor will change. Fresh basil offers a bright, vibrant taste. Dried basil has a more muted flavor. If you use dried, use less because it is stronger. A good rule is to use one teaspoon of dried for every tablespoon of fresh.
What can I do with leftover pesto?
There are many ways to use leftover pesto! Spread it on sandwiches or toast for a burst of flavor. Mix it into scrambled eggs or use it as a dip for veggies. You can also stir it into soups or drizzle it over grilled meats and fish.
Is Lemon Basil Pesto Pasta healthy?
Lemon Basil Pesto Pasta offers healthy fats from olive oil and nuts. The fresh basil adds vitamins and antioxidants. The pasta provides carbs for energy. To make it even healthier, add veggies like spinach or zucchini. You can also use whole grain or gluten-free pasta for more fiber. Check the [Full Recipe] for detailed ingredients and instructions.
This blog post covered how to make Lemon Basil Pesto Pasta. Fresh ingredients like basil, garlic, and lemon create a bright flavor. Pantry staples like pine nuts and Parmesan add richness. Cooking al dente pasta lets the pesto shine.
Incorporate tips for protein options and dietary adjustments to personalize your dish. Store leftovers correctly to enjoy later. Experiment with flavors and garnishes for visual appeal. Cook, taste, and make it your own. Enjoy your delicious creation!
![- 2 cups fresh basil leaves - 2 garlic cloves, minced - Juice and zest of 1 lemon - 1/4 cup pine nuts (toasted) - 1/2 cup grated Parmesan cheese - 1/2 cup extra virgin olive oil - 12 oz pasta (spaghetti or your choice) - Cherry tomatoes, halved (for garnish) - Fresh basil leaves (for garnish) When making Lemon Basil Pesto Pasta, fresh ingredients are key. The basil leaves add vibrant flavor. Garlic gives it a nice kick. Lemon juice and zest brighten the dish. For pantry staples, toasted pine nuts bring a nutty taste. Grated Parmesan cheese adds depth and creaminess. Extra virgin olive oil helps bind everything together and adds richness. I like to use spaghetti for this dish, but you can pick your favorite pasta. Cherry tomatoes add color and a sweet burst. Fresh basil leaves for garnish make it look pretty and fresh. You’ll find all the ingredients you need in the [Full Recipe]. This way, you can create a dish that is fresh and flavorful, perfect for any meal. To make the pesto, gather your ingredients. In a food processor, combine: - 2 cups fresh basil leaves - 1/4 cup toasted pine nuts - 1/2 cup grated Parmesan cheese - 2 garlic cloves, minced Pulse these until they are finely chopped. Next, add the lemon juice and zest. Drizzle in 1/2 cup of extra virgin olive oil while blending. Blend until smooth. Taste and add salt and pepper as needed. Fill a large pot with water and add salt. Bring the water to a boil. Add 12 oz of spaghetti or your favorite pasta. Cook until al dente, following the package directions. Before you drain, reserve about 1/2 cup of the pasta water. Drain the pasta in a colander. Return the drained pasta to the pot. Add the pesto you just made. Mix well, ensuring the pasta is coated. If the pesto is too thick, add a little reserved pasta water to thin it. Plate the pasta and garnish with halved cherry tomatoes and fresh basil leaves. This adds a bright touch to your dish. Enjoy your Lemon Basil Pesto Pasta! For the complete process, check the Full Recipe. For lemon basil pesto, spaghetti or fettuccine works best. These shapes hold pesto well. You can also try penne or fusilli for a fun twist. To cook pasta perfectly, bring a pot of salted water to a boil. Add pasta and stir occasionally. Cook until al dente, which means firm but not hard. This usually takes about 8 to 10 minutes. Do not forget to reserve some pasta water. It helps adjust the pesto later. If your pesto is too thick, add a bit of reserved pasta water. This helps it mix better with the pasta. You can also use a bit more olive oil for a smoother texture. To boost flavor, consider adding nuts or more garlic. You can even mix in a few sun-dried tomatoes. They add a nice depth to the pesto. To plate your pasta, twirl it into a nest shape on the plate. This makes it look fancy. Use a large fork or tongs for this. Then, sprinkle some extra Parmesan on top. For color, add halved cherry tomatoes and fresh basil leaves. They make the dish pop. You can also drizzle a little olive oil around the plate for a touch of elegance. {{image_2}} You can turn Lemon Basil Pesto Pasta into a hearty meal by adding protein. Chicken, shrimp, or tofu all work well. For chicken, grill or sauté it first. Slice it thin and mix it in with the pasta. For shrimp, just sauté them in olive oil until they turn pink. Tofu can be cubed and pan-fried until golden. This adds great texture and flavor. If you want a vegan version, skip the Parmesan cheese. Use nutritional yeast instead. It gives a cheesy taste without dairy. For those needing gluten-free options, there are many pasta types made from rice or chickpeas. They cook well and taste great, too. Seasonal veggies can make the dish more colorful and nutritious. Try adding cherry tomatoes, spinach, or bell peppers. You can roast or sauté these veggies before mixing them in. Also, don’t be afraid to experiment with nuts or cheeses. Swap pine nuts for walnuts or pecans. Replace Parmesan with a vegan cheese for a different twist. For the full recipe, check out the complete guide. To keep your lemon basil pesto fresh in the fridge, use an airtight container. Make sure to cover the surface with a thin layer of olive oil. This oil barrier helps stop air from getting in. Store the pesto for up to one week. For pasta, let it cool before storing. Place it in a sealed container. It will stay good for three to five days. Freezing pesto is a great way to keep it longer. Start by spooning the pesto into ice cube trays. This method lets you take out just what you need. After the pesto is frozen, pop the cubes into a freezer bag. Label the bag with the date. You can keep it for up to six months. Use BPA-free plastic containers or glass jars for larger portions. To reheat your pasta, use a pan on low heat. Add a splash of water or olive oil to keep it moist. Stir gently to avoid sticking. If your pasta seems dry, add a bit more pesto or reserved pasta water. For added flavor, sprinkle in some fresh herbs or extra cheese while reheating. This will bring your dish back to life. Enjoy your meal like it's freshly made! Homemade pesto lasts about one week in the fridge. Store it in an airtight container. If you see mold or an off smell, it is time to throw it away. You can also freeze pesto for up to three months. Just use ice cube trays for easy portions. You can use dried basil, but the flavor will change. Fresh basil offers a bright, vibrant taste. Dried basil has a more muted flavor. If you use dried, use less because it is stronger. A good rule is to use one teaspoon of dried for every tablespoon of fresh. There are many ways to use leftover pesto! Spread it on sandwiches or toast for a burst of flavor. Mix it into scrambled eggs or use it as a dip for veggies. You can also stir it into soups or drizzle it over grilled meats and fish. Lemon Basil Pesto Pasta offers healthy fats from olive oil and nuts. The fresh basil adds vitamins and antioxidants. The pasta provides carbs for energy. To make it even healthier, add veggies like spinach or zucchini. You can also use whole grain or gluten-free pasta for more fiber. Check the [Full Recipe] for detailed ingredients and instructions. This blog post covered how to make Lemon Basil Pesto Pasta. Fresh ingredients like basil, garlic, and lemon create a bright flavor. Pantry staples like pine nuts and Parmesan add richness. Cooking al dente pasta lets the pesto shine. Incorporate tips for protein options and dietary adjustments to personalize your dish. Store leftovers correctly to enjoy later. Experiment with flavors and garnishes for visual appeal. Cook, taste, and make it your own. Enjoy your delicious creation!](https://pureeatsnow.com/wp-content/uploads/2025/06/f1f88f28-1669-45a8-a57a-5100cd281f94-250x250.webp)
