This Lemon-Basil Pesto is a fresh, bright, and versatile sauce we seriously can’t get enough of. It’s light, dairy-free, and full of zesty lemon and aromatic basil — the perfect way to brighten simple weeknight meals or elevate special dishes. We loved it so much we featured it across several recipes this week. Pesto lovers, this one is for you.
Simple to make and packed with flavor, this Lemon-Basil Pesto is dairy-free and compatible with Whole30 and Paleo approaches. Use it as a sauce for roasted vegetables, a vibrant spread for sandwiches, a finishing spoonful on grilled fish or chicken, stirred into warm pasta, or folded into eggs for a bright omelet. It’s also excellent as a dip for fresh vegetables or crackers and makes an easy, flavorful dressing when thinned with a little extra olive oil or water. Enjoy experimenting with it in your favorite recipes.
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon (about 2 tablespoons, adjust to taste)
- 3–4 garlic cloves, peeled (adjust for a milder or stronger garlic flavor)
- 1 large handful salted roasted cashews (for creaminess and body)
- 2 cups packed fresh basil leaves, washed and stems trimmed
- Salt and freshly ground black pepper, to taste
- Small handful of pine nuts (optional — adds extra richness and a more classic pesto texture)
- Place the olive oil, lemon juice, garlic, cashews, basil, and pine nuts (if using) into a food processor or a high-powered blender.
- Pulse several times to begin breaking down the ingredients, then blend continuously until the mixture becomes smooth and emulsified. If the pesto seems too thick, add a little more olive oil or a splash of water and blend again until you reach your desired consistency.
- Taste and season with salt and freshly ground black pepper. Add more lemon juice if you prefer a brighter, tangier balance. If you’d like a silkier texture, add a few more pine nuts or a touch more olive oil and blend briefly.
- Transfer the pesto to a clean jar or container. To keep the color bright, smooth the top and pour a thin layer of olive oil over the surface before sealing.
- Use the pesto immediately, or chill it until ready to serve. Bring it to room temperature before serving if stored chilled so the oil loosens and the flavors open up.
- Texture and richness: For a creamier pesto, increase the amount of cashews or add more pine nuts. For a lighter sauce, thin with additional olive oil or a splash of water.
- Flavor adjustments: Add more lemon for brightness, more garlic for bite, or more basil for herb intensity. Taste as you go to find the balance you prefer.
- Serving ideas: Toss with pasta, spread on toasted bread, mix into scrambled eggs or an omelet, spoon over grilled fish or chicken, or use as a vibrant dip for vegetables.
- Storage: Store pesto in a sealed container in the refrigerator. A thin layer of olive oil on top helps preserve color and freshness. If you’d like to keep batches longer, freeze portions in an ice cube tray or small containers for easy thawing and future use.
- Variations: Swap cashews for blanched almonds or walnuts for a different nutty profile. If dairy is not a concern, a small amount of grated Parmesan or Pecorino can be added for a traditional pesto flavor.