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Basil-Lemon Pesto

Basil-Lemon Pesto


  • 2 garlic cloves
  • 3 tablespoons toasted pine nuts
  • 1 1/2 cups loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 to 1 1/2 cups extra-virgin olive oil
  • Salt and freshly ground pepper, to taste

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A light and lemony variation on the traditional pesto, this version combines fresh parsley and basil. Toss with your favorite pasta, or spoon over grilled fish or chicken breasts.


  1. In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute.
  2. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached.
  3. Season with salt and pepper.