Lemon Basil Pesto Pasta – Fresh & Easy
Not in the mood for anything heavy but still want to feel like you’re eating something fancy-ish? This lemon basil pesto pasta is light, bright, and makes you feel like you’ve got your life together—even if you’re just eating it out of the pot in yesterday’s sweatpants.
It’s garlicky, herby, and packed with lemony zing. Basically, summer in pasta form. And bonus: it takes like 20 minutes start to finish. No drama, just delicious.
Why It Deserves a Spot in Your Weeknight Lineup
This isn’t your average jarred pesto situation. We’re talking fresh basil, fresh lemon, and garlic—the holy trinity of flavor. The lemon adds this clean, zippy vibe that keeps things from getting too earthy, and the result is a dish that feels bright and somehow refreshing.
Also, it’s kind of a blank canvas. Add whatever the heck you want—shrimp, chicken, veggies, tofu—it all works.
Ingredients That Keep It Simple
You probably have most of this already. If not, it’s worth the trip.
For the pesto:
- 2 cups fresh basil leaves
- 1/3 cup pine nuts (or walnuts, or whatever’s cheapest, no shade)
- 2 cloves garlic
- 1/2 cup grated parmesan
- 1/2 cup olive oil
- Juice + zest of 1 lemon
- Salt & pepper to taste
For the pasta:
- 8 oz pasta (fusilli, linguine, penne—dealer’s choice)
- Extra lemon zest or parmesan for topping (if you’re extra like that)
Let’s Throw It Together
1. Cook the pasta
Boil pasta in salted water until al dente. Reserve a little pasta water before draining. Don’t forget this step unless you enjoy dry pasta and regret.
2. Make the pesto
Toss basil, nuts, garlic, lemon juice + zest, parmesan, salt, and pepper in a food processor. Pulse until chopped. Then, slowly stream in the olive oil while blending until smooth. If you don’t have a food processor, a blender works too. Worst case? Mortar and pestle + arm workout.
3. Mix it up
Toss the warm pasta with your fresh pesto. Add a splash of reserved pasta water to get that silky, glossy finish. Top with extra cheese, lemon zest, or a squeeze of juice if you like it super zippy.
4. Serve or hoard
This can be eaten warm, room temp, or cold straight out of the fridge the next day. Pesto doesn’t judge.
Ways to Remix It
- Add grilled chicken or shrimp for protein
- Toss in cherry tomatoes or arugula for freshness
- Use zucchini noodles if you’re pretending to be low-carb
- Add red pepper flakes if you like a little kick
Things People Mess Up (But You Won’t)
- Overcooking the pasta. Mushy noodles ruin the vibe.
- Not saving pasta water. It’s the difference between creamy and clumpy.
- Using bitter basil. Older leaves can taste harsh—go for fresh, bright green ones.
Wait—Quick FAQ
Can I use store-bought pesto?
Sure, but it won’t have that same lemony-fresh flavor. Add your own lemon juice to wake it up a bit.
Can I freeze leftover pesto?
Yep! Use ice cube trays and store in a freezer bag. Instant pasta night hero.
What if I don’t have pine nuts?
Walnuts, almonds, even sunflower seeds will work. It’s 2025—we improvise.
Final Thoughts
Lemon basil pesto pasta is the answer to, “I want something light but not boring.” It’s easy, fast, and makes you feel like you’re eating in a sunny backyard even if you’re actually crouched over the kitchen sink at midnight.
