The Ultimate Zesty Lemon Pesto Pasta Recipe You Need to Try
If you’re looking for a pasta dish that’s bursting with citrus flavor, this lemon pesto pasta recipe is a must-try.
It’s perfect for those who crave the bright, tangy notes of lemon combined with the freshness of basil.
As an executive chef with over 20 years of experience, I’ve perfected this recipe to bring out the best of Italian cooking, keeping it simple and delicious.
What Makes Lemon Pesto Pasta Stand Out?
Lemon pesto pasta is a citrus-infused twist on the classic basil pesto, creating a flavor-packed dish that’s fresh, zesty, and perfect for warm-weather meals. The citrus complements the savory and nutty elements of the pesto, making it the ultimate summer meal.
Lemon Pesto Pasta Ingredients Breakdown
To create a lemon pesto pasta that stands out, here’s what you’ll need:
- Pasta (12 ounces): Use spaghetti or linguine for long, elegant strands. Short pasta like fusilli or penne also works if you prefer a bite-sized option.
Note: Dry pasta absorbs the flavors well, ensuring each bite is coated in that delicious sauce. - Fresh Basil (2 cups packed): The star of any pesto, basil brings a sweet, peppery, and fresh flavor. Make sure it’s fresh—no wilted leaves!
- Pine Nuts (¼ cup): Pine nuts add a buttery, rich texture. If you can’t find them, almonds or walnuts work well too.
- Garlic (2 cloves, minced): Fresh garlic gives the pesto its sharp, savory edge. Adjust the amount based on your preference.
- Lemon Juice (Juice of 1 large lemon): Fresh lemon juice is the key to achieving that zesty flavor. It’s also great for balancing the richness of the olive oil and Parmesan.
- Lemon Zest (Zest of 1 lemon): The zest adds depth to the lemon flavor, making the dish aromatic. Use a microplane for a fine texture.
- Extra Virgin Olive Oil (½ cup, divided): A quality olive oil is essential for a smooth, creamy pesto.
- Grated Parmesan Cheese (½ cup): Parmesan adds saltiness and a creamy texture. For a vegan option, use nutritional yeast.
- Salt and Pepper: Essential for balancing the flavors. Season as needed.
- Reserved Pasta Water (½ cup): This starchy water helps bind the pasta and pesto together, creating a smooth sauce.
Optional Twist: Add toasted breadcrumbs for a crunch! Toast ½ cup of breadcrumbs with olive oil and a pinch of salt. This element adds a unique texture that enhances each bite.
How to Make the Perfect Lemon Pesto Pasta
Step 1: Cook the Pasta
Bring a large pot of water to a rolling boil and add a generous amount of salt. Cook your pasta of choice until al dente, usually 8-10 minutes. Remember to save ½ cup of the pasta water before draining.
Step 2: Prepare the Lemon Pesto
In a food processor, combine fresh basil, pine nuts, minced garlic, lemon zest, and half of the lemon juice. Pulse until coarsely chopped. While the processor runs, slowly add ¼ cup of olive oil. Blend until you get a smooth, creamy texture. Add Parmesan, salt, and pepper, and blend again. Taste and adjust seasoning as needed.
Step 3: Toss the Pasta
In a large mixing bowl, combine the cooked pasta, pesto, and a few tablespoons of the reserved pasta water. Add the remaining lemon juice for extra brightness. Drizzle the rest of the olive oil to achieve a glossy finish. Toss until everything is well-coated.
Step 4: Add the Original Crunch (Optional)
If you’re using toasted breadcrumbs, sprinkle them on top of the pasta before serving. They add a delightful crunch that contrasts beautifully with the creamy pesto.
Step 5: Serve
Plate the pasta, and top it with extra Parmesan, fresh basil leaves, and a final drizzle of olive oil for a finishing touch.
Lemon Pesto Pasta Recipe
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Lemon Pesto Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A fresh, zesty twist on classic pesto, this Lemon Pesto Pasta combines citrusy lemon, fragrant basil, and crunchy toasted breadcrumbs for a light, flavorful dish ready in under 30 minutes. Perfect for weeknights and adaptable for vegan and gluten-free diets.
Equipment
- Large Pot
- Colander
- Food Processor
- Mixing Bowl
- Microplane or Zester
- Large Skillet
Ingredients
- Pasta: 12 ounces spaghetti or linguine (use gluten-free pasta if preferred)
- Fresh Basil: 2 cups packed, stems removed
- Pine Nuts: 1/4 cup (or substitute with walnuts or almonds for a different flavor)
- Garlic: 2 cloves, minced
- Lemon Juice: Juice of 1 large lemon
- Lemon Zest: Zest of 1 lemon (use a microplane for fine zest)
- Extra Virgin Olive Oil: 1/2 cup, divided
- Grated Parmesan: 1/2 cup (use nutritional yeast for a vegan option)
- Salt: 1 tsp, plus more for pasta water
- Black Pepper: To taste
- Pasta Water: 1/2 cup reserved from cooking pasta
Instructions
- Cook the Pasta:
- Bring a large pot of water to a boil and add a generous pinch of salt. Cook pasta according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Make the Lemon Pesto:
- In a food processor, combine basil, pine nuts, garlic, lemon zest, and half the lemon juice. Pulse until finely chopped. Slowly drizzle in ¼ cup of olive oil while blending until smooth. Add Parmesan (or nutritional yeast for a vegan option), salt, and pepper. Blend again until incorporated.
- Toss the Pasta:
- In a large mixing bowl, combine the cooked pasta, pesto, and a few tablespoons of pasta water. Add the remaining lemon juice and olive oil to enhance the citrusy flavor and give the pasta a glossy finish. Toss until the pasta is well-coated and creamy.
- Serve:
- Plate the pasta and top with extra Parmesan, pine nuts, and a sprinkle of fresh basil. Drizzle a bit of olive oil for a final touch.
- Optional Original Element:
- Add toasted breadcrumbs for a crunchy texture. In a small skillet, toast ½ cup of breadcrumbs with 1 tbsp olive oil and a pinch of salt until golden brown. Sprinkle on top before serving.
Notes
- Why This Recipe Stands Out: The addition of toasted breadcrumbs introduces a textural contrast that complements the creamy, lemony pesto. It adds a satisfying crunch, making each bite dynamic and more flavorful. Traditional recipes focus purely on the sauce, but this twist gives the dish a unique flair and highlights the versatility of simple ingredients like breadcrumbs.
- For extra freshness, try using Meyer lemons if available—they bring a sweeter, less tart flavor that enhances the basil without overpowering it.
Nutrition
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Nutritional Insights
Here’s a breakdown of the nutritional value per serving:
- Calories: 450
- Protein: 10 grams
- Fats: 20 grams
- Carbohydrates: 55 grams
- Fiber: 5 grams
- Sodium: 220 mg
- Vitamin C: High, thanks to the fresh lemon juice
- Calcium: Significant from the Parmesan cheese
Ingredient Alternatives and Variations
If you want to switch things up or accommodate dietary preferences, here are some alternatives:
- Pasta Options: Gluten-free pasta works perfectly in this dish. Zucchini noodles or whole-wheat options are also great for a healthier twist.
- Nut Substitutes: If you’re allergic to pine nuts, walnuts, or sunflower seeds are excellent alternatives. They maintain the creamy texture but offer a different flavor profile.
- Dairy-Free: Swap Parmesan for nutritional yeast for a vegan version. You’ll still get a cheesy flavor with a hint of nuttiness.
- Lemon Types: If you can find Meyer lemons, use them! They’re sweeter and less acidic, giving a milder, more complex flavor.
- Adding Protein: Grilled chicken, shrimp, or tofu can make this a more substantial meal.
Frequently Asked Questions About Lemon Pesto Pasta
Store any leftovers in an airtight container in the fridge for up to three days. Reheat with a splash of olive oil in a pan to revive the creamy texture.
Yes, you can make the pesto and store it in the fridge for up to three days or freeze it in ice cube trays for quick use later.
Basil can turn bitter when over-processed. Ensure you pulse it in short bursts and add lemon juice immediately to prevent oxidation.
Absolutely! Substitute regular pasta with your favorite gluten-free variety, and follow the same steps.
Yes, fusilli, penne, or farfalle work well as they hold the sauce better. Long pasta like spaghetti is also excellent for a classic look.
Reheat gently in a pan with a bit of olive oil and pasta water. Avoid microwaving, as it may dry out the pasta and ruin the texture.
Yes, but adding fresh lemon juice and zest will enhance the flavor and make it taste homemade.
Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.