This bright lemon basil pesto is vibrant, fresh, and incredibly versatile. It pairs perfectly with grilled chicken, fish, pasta, or a crisp salad, and it’s especially delicious spooned over zucchini noodles (zoodles) for a lighter, low-carb meal. Make a generous batch and freeze portions so you always have homemade pesto on hand for quick dinners or lunches. Below you’ll find a simple recipe, clear step-by-step directions, and practical tips for storing and adapting the pesto to suit your taste.
Pesto Ingredients:
- 1/2 cup extra virgin olive oil (use high-quality oil for the best flavor)
- Juice from 1 lemon (freshly squeezed)
- 3–4 garlic cloves, peeled
- 1 large handful of salted roasted cashews (for a rich, slightly sweet base)
- 2 cups packed fresh basil leaves, washed and dried
- Salt and freshly ground black pepper, to taste
- A small handful of pine nuts (optional — adds a creamier, more traditional pesto texture)
Other Ingredients:
- 4–6 zucchini, spiralized into zoodles (or the equivalent amount from pre-spiralized packs)
- 2 large boneless, skinless chicken breasts (organic if preferred)
- Olive oil or avocado oil, for cooking
- Salt and black pepper, to season
Pesto Directions:
Combine the olive oil, lemon juice, garlic, cashews, basil, salt, and pepper in a food processor or blender. Pulse until the mixture is smooth but still has a little texture—avoid over-blending if you prefer some body in the pesto. If you like a creamier finish, add the pine nuts and blend again until incorporated. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Chicken Directions:
Rinse and pat the chicken breasts dry, then season both sides with salt and freshly ground black pepper. Heat about 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add the chicken breasts and sear for about 3 minutes per side to develop a golden crust. Reduce heat, cover the pan, and cook for another 5–7 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove the chicken from the pan and let it rest for a few minutes before slicing against the grain into 1/2-inch slices.
Zucchini Noodle Directions:
Warm a large skillet with about 1 tablespoon of olive oil over medium heat. Add the spiralized zucchini and cook for 2–3 minutes, tossing gently so the zoodles heat through but stay tender-crisp. Season lightly with salt and black pepper. Zoodles release moisture quickly, so avoid overcooking—three minutes is usually enough to warm them without turning them mushy.
To assemble, place the warm zoodles in a shallow bowl, top with sliced chicken, and spoon the lemon basil pesto over everything. A few dollops of room-temperature pesto will brighten the dish; the residual heat from the chicken and zoodles will gently warm the sauce. Serve additional pesto on the side for guests who want extra. This dish works equally well served warm or at room temperature.
Tips, Variations & Storage:
- Make it vegetarian: Omit the chicken and toss the zoodles with roasted vegetables or chickpeas for protein.
- Switch the nuts: If cashews aren’t available, almonds or walnuts can be used, though the flavor will differ slightly.
- Freeze portions: Spoon pesto into ice cube trays or small airtight containers and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before using.
- Adjust consistency: Add more olive oil or a splash of water to thin the pesto, or more nuts for a thicker texture.
- Serving ideas: Use this lemon basil pesto on grilled fish, tossed with pasta, as a sandwich spread, or drizzled over roasted vegetables.
This Lemon Basil Pesto over Chicken & Zoodles is a quick, fresh, and satisfying meal that highlights seasonal basil and bright lemon flavor. It’s easy to scale up for meal prep or to adapt for different diets while keeping the core, delicious pesto the star of the plate. Enjoy!