Lemon Pesto Pasta

Lemon Pesto Pasta


  • 14 oz linguine or spaghetti pasta

  • Olive Oil (For boiling)

  • Salt

  • Water

  • Parmigiana Reggiano, grated

  • 2 packed cups basil leaves

  • 1/2 cup pine nuts

  • 3 cloves of garlic

  • 2 teaspoons salt

  • 1 teaspoon lemon pepper

  • 1/2 teaspoon pepper

  • 1 tablespoon fresh lemon juice

  • 1/2 cup olive oil


  1. Bring a large pot with water, olive oil, and salt to boil. Once the water is boiling, add in the pasta, let it cook for about 10 minutes, or until al dente.

  2. In the meantime, combine the basil, pine nuts, garlic, salt, lemon pepper, fresh lemon juice, and the remaining olive oil into a food processor and pulse until creamy.

  3. Once the pasta is ready, transfer it to a strainer, saving about 1/4 cup of pasta water.

  4. Combine the pesto sauce with pasta and serve with desired amount of pasta water. Garnish with grated parmesan cheese and pine nuts and serve.

Additional notes: Use this pesto sauce to top on white fish as well. It pairs very nicely.

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