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Lemon-Garlic Pesto | Braised

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Lemon-Garlic Pesto

Bright basil pesto with the unexpected punch of fresh lemon zest. Holds up better in the freezer than classic versions.

Braised Kitchen · 6 servings · 15 min · Added May 15, 2026

From Salt, Fat, Acid, Heat

italian
vegetarian
quick
make-ahead

Ingredients

·3 cup basil leaves (packed)
·2 garlic cloves
·0.33 cup pine nuts (lightly toasted)
·0.5 cup Parmesan (grated)
·1 lemon (zested)
·0.5 cup extra virgin olive oil
·0.5 tsp kosher salt

Steps

01Pulse 3 cups basil, 2 garlic cloves, and ⅓ cup pine nuts in a food processor until coarsely chopped.
02Add ½ cup Parmesan and the zest of 1 lemon; pulse to combine.
03With the motor running, drizzle in ½ cup olive oil until pesto is just emulsified — still a little chunky.
04Season with ½ tsp salt. Use immediately or freeze in ice cube trays for up to 3 months.

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Community discussion (2)

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Hannah N.
cooked this▲ 314 months ago
The lemon zest is what makes this. I'd been making basic pesto for years and never thought to add it. Whole new level.
Pat O.
cooked this▲ 274 months ago
Sub walnuts for pine nuts if you don't want to mortgage your house. 95% of the result for 20% of the cost.