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+ servings
lemon basil pesto in a glass jar with a spoon.

Get the recipe: Basil + Lemon Pesto

5 stars (2 ratings)
An easy and vibrant Basil + Lemon Pesto that is so good you will want to put it into anything and everything you make for the rest of the summer!! 


  • 2 cups basil de-stemed*
  • 1/2 lemon juiced
  • 2 cloves garlic
  • 1/2 cup parmesan cheese**
  • 1/2 cup olive oil
  • salt and pepper


  • Add the basil, lemon, garlic, parmesan cheese, salt and pepper to a food processor or blender. Pulse a few times to get the ingredients chopped.
  • Run your machine at full speed while drizzling in the olive oil. Let run for 20-30 seconds or until your ingredients are well incorporated.


Yield - 1 1/2 cups
Storage - in fridge for 5 days or freezer for 3 months
* this roughly equals 2 small or 1 large store bought container.
** If you would like to add nuts to this pesto, I recommend adding 1/4 cup pine nuts or almonds and reducing the parmesan cheese to 1/4 cup.
Calories: 198kcal, Carbohydrates: 2g, Protein: 3g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 6mg, Sodium: 139mg, Potassium: 44mg, Fiber: 1g, Sugar: 1g, Vitamin A: 487IU, Vitamin C: 7mg, Calcium: 117mg, Iron: 1mg

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