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Lemon Pesto Pasta

By Anna Francese Gass

Updated Oct. 11, 2023

Lemon Pesto Pasta
James Ransom for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(649)
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
  • 1pound thin spaghetti
  • 1cup pine nuts, plus more for garnish if desired
  • 2large lemons, zested and juiced
  • 1large garlic clove
  • 1packed cup fresh basil leaves, plus more for garnish if desired
  • 1cup/1½ ounces finely grated Parmigiano-Reggiano cheese, plus more for garnish if desired
  • ¾cup extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1068 calories; 68 grams fat; 9 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 17 grams polyunsaturated fat; 95 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 24 grams protein; 602 milligrams sodium

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
649 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.

Bee Winberg

I tossed in some leftover shredded chicken breast when I packed up the leftovers, and it tasted AMAZING the next day - the chicken had picked up the flavors of the sauce, even though they weren't cooked together. We'll make this again!

Allison McCarroll

As the video and recipe suggest, this can be made ahead and will keep for a week, but I found it will keep for at least two weeks, maybe even longer if you are comfortable using something that has been made longer ago (I am, but your leftover food comfort level might be different!). Lemon juice for the win in both flavor and shelf life.

Barry Knight

Has anyone used their existing stash of pesto pasta a la Florence Fabricant and simply added lemon zest and juice to make this pasta?

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