Are there other dishes I can use lemon pesto with?

Certainly! Lemon pesto pairs well with grilled vegetables, as a spread on sandwiches, or as a flavorful addition to soups.

Can I make the pesto in advance?

Yes, prepare the pesto ahead and store it in the refrigerator for up to three days. Ensure it's covered with a thin layer of olive oil to prevent oxidation.

Is this dish suitable for vegetarians?

Absolutely, Lemon Pesto Pasta is vegetarian-friendly. For a vegan version, substitute Parmesan with nutritional yeast.

How can I make the dish gluten-free?

Simply use gluten-free pasta to cater to gluten sensitivities.

What if I don't have a food processor?

A blender can work as an alternative. In a pinch, finely chopping the ingredients and mixing them manually can also suffice.

Can I freeze the pesto?

Freezing is possible. Portion the pesto into ice cube trays for easy, single-use servings.

How do I prevent the pesto from turning brown?

Storing it with a layer of olive oil on top and minimizing air exposure helps maintain its vibrant green color.

This Zesty Lemon Pesto Pasta Will Change Any Weeknight

Name: Lemon Pesto Pasta Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian
Ingredients: 12 oz spaghetti (or your favorite pasta); 2 cups fresh basil leaves, packed; 1/4 cup pine nuts, lightly toasted; 2 garlic cloves; 1/2 cup freshly grated Parmesan cheese; Zest of 2 lemons; Juice of 1 lemon; 1/2 cup extra virgin olive oil; 1/2 tsp kosher salt (plus more for pasta water); Freshly ground black pepper, to taste; 1 cup cherry tomatoes; 1 tsp olive oil (for tomatoes); Optional garnish: extra Parmesan, lemon zest, fresh basil; 12 oz spaghetti (or your favorite pasta); 2 cups fresh basil leaves, packed; 1/4 cup pine nuts, lightly toasted; 2 garlic cloves; 1/2 cup freshly grated Parmesan cheese; Zest of 2 lemons; Juice of 1 lemon; 1/2 cup extra virgin olive oil; 1/2 tsp kosher salt (plus more for pasta water); Freshly ground black pepper, to taste; 1 cup cherry tomatoes; 1 tsp olive oil (for tomatoes); Optional garnish: extra Parmesan, lemon zest, fresh basil

Description

This Lemon Pesto Pasta is a fresh, zesty twist on classic pesto that blends the brightness of lemon with the richness of toasted pine nuts, Parmesan, and sweet basil. What sets this version apart is the addition of blistered cherry tomatoes stirred in right at the end—adding a juicy, slightly caramelized pop of sweetness that balances the citrus and salt beautifully. It’s a dish that tastes like summer in a bowl, easy enough for a weeknight but fancy enough for company.

Equipment:

Large pot
Colander
Food processor
Skillet
Tongs or pasta fork
Measuring cups and spoons
Zester or microplane
Mixing bowl (optional)

Ingredients

Units Scale

12 oz spaghetti (or your favorite pasta)
2 cups fresh basil leaves, packed
1/4 cup pine nuts, lightly toasted
2 garlic cloves
1/2 cup freshly grated Parmesan cheese
Zest of 2 lemons
Juice of 1 lemon
1/2 cup extra virgin olive oil
1/2 tsp kosher salt (plus more for pasta water)
Freshly ground black pepper, to taste
1 cup cherry tomatoes
1 tsp olive oil (for tomatoes)
Optional garnish: extra Parmesan, lemon zest, fresh basil
12 oz spaghetti (or your favorite pasta)
2 cups fresh basil leaves, packed
1/4 cup pine nuts, lightly toasted
2 garlic cloves
1/2 cup freshly grated Parmesan cheese
Zest of 2 lemons
Juice of 1 lemon
1/2 cup extra virgin olive oil
1/2 tsp kosher salt (plus more for pasta water)
Freshly ground black pepper, to taste
1 cup cherry tomatoes
1 tsp olive oil (for tomatoes)
Optional garnish: extra Parmesan, lemon zest, fresh basil

Cook Mode Prevent your screen from going dark

Instructions

Boil the Pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
Blister the Tomatoes:
While the pasta cooks, heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook, shaking the pan occasionally, until they blister and just begin to burst (about 5–6 minutes). Remove from heat and set aside.
Make the Lemon Pesto:
In a food processor, combine the basil, toasted pine nuts, garlic, Parmesan, lemon zest, and lemon juice. Pulse a few times to break everything down.
With the motor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Scrape down the sides and blend again. Season with salt and black pepper to taste.
Combine Pasta and Sauce:
In a large mixing bowl or back in the warm pasta pot, toss the cooked pasta with the lemon pesto. Add a little reserved pasta water at a time until the sauce coats the noodles evenly and clings nicely.
Add the Tomatoes:
Gently fold in the blistered cherry tomatoes for a sweet and juicy contrast.
Serve:
Plate the pasta and top with extra Parmesan, a sprinkle of lemon zest, and fresh basil if you like.

Notes

The addition of blistered cherry tomatoes is what really makes this version stand out. Most lemon pesto recipes rely solely on the sharpness of lemon and richness of cheese, but the tomatoes bring balance. Their natural sweetness deepens the flavor of the dish, while their juicy burst adds texture. You could even substitute sungold tomatoes for an even fruitier finish.

Nutrition

Calories: 450 kcal
Sugar: 3g
Sodium: 220mg
Fat: 20g
Saturated Fat: 3g
Carbohydrates: 55g
Fiber: 5g
Protein: 10g
Cholesterol: 10mg