Lemon Pesto Pasta

By Anna Francese Gass

Updated October 10, 2023

  • James Ransom for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(711)
Comments
Read comments

While not as well known as pesto alla Genovese, lemon pesto is a delicious variation that adds a jolt of brightness. Used in Italy as both a pasta sauce or spread for crostini, its preparation is similar to classic pesto by combining basil with cheese, nuts and extra-virgin olive oil, but the addition of the lemon zest and juice gives it a unique flavor and color. This simple weeknight pasta sauce comes together quickly in the food processor and can be made ahead, as it keeps in the refrigerator for up to one week. You can also drizzle the pesto over a Caprese salad or grilled zucchini, or smear it over crusty, toasted bread as a topping, as they do in Italy.

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Ingredients

Yield:4 servings

  • Kosher salt and black pepper

  • 1 pound thin spaghetti

  • 1 cup pine nuts, plus more for garnish if desired

  • 2 large lemons, zested and juiced

  • 1 large garlic clove

  • 1 packed cup fresh basil leaves, plus more for garnish if desired

  • 1 cup/1½ ounces finely grated Parmigiano-Reggiano cheese, plus more for garnish if desired

  • ¾ cup extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

95 grams carbs; 7 milligrams cholesterol; 1068 calories; 37 grams monosaturated fat; 17 grams polyunsaturated fat; 9 grams saturated fat; 68 grams fat; 7 grams fiber; 602 milligrams sodium; 24 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to boil. Cook the pasta according to package directions until al dente.

  2. Step 2

    While the water comes to a boil, toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, shaking the skillet frequently, until golden-brown.

  3. Step 3

    In a food processor, pulse the lemon zest, pine nuts and the garlic until finely chopped. Add the basil and cheese and pulse a few times to combine. Add 6 tablespoons lemon juice.

  4. Step 4

    With the food processor motor running, drizzle in the oil until well blended, scraping down the sides as needed.

  5. Step 5

    Once the pasta is cooked, drain the pasta, reserving 1 cup of the pasta water. Add the pesto to the pasta and toss to coat. Slowly drizzle in the pasta water, tossing to loosen the pesto. Toss again until pasta is nicely coated in sauce. Add salt, pepper and additional lemon juice to taste.

  6. Step 6

    Divide pasta among bowls. Garnish with more cheese, basil and pine nuts, if desired.

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Ratings

4 out of 5
711 user ratings
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Comments

Boehker

I learned from experience & from others that pine nuts that taste rancid or have an aftertaste are usually from China or Russia. This is due to their farming practices. If you live near an Italian specialty store or a bakery that sells Italian pignoli cookies, you are fortunate, as these shops may sell you pine nuts loose by weight. Just ask! Their bulk price may be much lower than what you’d pay for those little bags or jars sold in stores. Try to buy pine nuts from Italy.

Jeff

Walnuts are a great sub for the pine nuts!

Brie

Cashews make a delicious (and much cheaper) sub for pesto. Pretty much any nut will do but I particularly like the creamy sweetness the humble cashew offers.

Carissa

I really liked this pesto although I think the juice from two lemons was too much, as it was a bit sour for my taste. Changing it to 1 or 1.5 lemons would probably be better.

froggs

Made this tonight. Delicious. Served with fusilli bucati (short pasta). Next time I’ll use 1/4 to 1/2 cup EVOO, as the full 3/4 cup made the sauce pretty thin. I also added more lemon juice and plenty of salt at the end. Will make again.

Annette

In my phone i found pesto missing from the ingredients column. And I found time to mix the lemon mixture in missing from the instructions. It is very strange

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