This Trader Joe’s style Lemon Pesto is a bright and zesty recipe, which is made with fresh basil and toasted pine nuts. It’s the perfect sauce for pasta or chicken, a vibrant, no-cook recipe ready in just 10 minutes.
Jump to RecipeTrader Joe’s Lemon Pesto Ingredients
A simple list for a bright, unique, and versatile pesto.
- 1 cup packed fresh basil leaves
- ½ cup pine nuts
- 1 clove garlic, peeled
- 2-3 tablespoons lemon zest (from 2 lemons)
- ¼ cup freshly squeezed lemon juice (from 1 lemon)
- 1 cup freshly grated Parmesan cheese
- ½ cup freshly grated Pecorino Romano cheese
- 7 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt, plus more to taste
How To Make Trader Joe’s Lemon Pesto
A step-by-step guide to this incredibly quick and easy blender sauce.
- Start the Pesto: Add the fresh basil leaves, pine nuts, garlic, salt, and lemon zest to the bowl of a food processor.
- Combine Ingredients: Pulse the ingredients until the basil is finely chopped and everything is well combined into a coarse paste.
- Add Cheeses and Oil: Add both the Parmesan and Pecorino Romano cheese and pulse again until evenly distributed. With the food processor running on low, slowly pour in the olive oil in a steady stream until the sauce is smooth and creamy.
- Finish and Serve: While the processor is still running, slowly add the fresh lemon juice. Stop and scrape down the sides, then give it one last blend. Taste the pesto and adjust the seasoning with more salt or lemon juice if needed.
Recipe Tips
For the creamiest, most flavorful lemon pesto.
- How to get the smoothest pesto? Slowly streaming in the olive oil while the food processor is running is the key. This helps the sauce to emulsify properly, creating a smooth, creamy texture that won’t separate.
- How to get the most flavor? For a deeper, nuttier flavor, toast your pine nuts in a dry skillet over medium heat for a few minutes until they are fragrant and lightly golden before adding them to the food processor.
- Can I make this ahead of time? Absolutely! Pesto is a fantastic make-ahead sauce. The flavor will even get better as it sits in the refrigerator.
- Why use two kinds of cheese? Parmesan provides a nutty, salty flavor, while Pecorino Romano (made from sheep’s milk) adds a sharper, tangier, and even saltier kick. The combination creates a more complex and authentic flavor profile.
What To Serve With Lemon Pesto
Perfect pairings for this versatile and zesty sauce.
This bright and flavorful pesto is incredibly versatile. It’s fantastic with:
- Pasta: Toss with hot pasta (like spaghetti or penne) and a splash of pasta water for a quick and easy dinner.
- Chicken or Fish: Use it as a marinade for grilled chicken or spoon it over a simple baked salmon fillet.
- Sandwiches: Use it as a vibrant spread for sandwiches and paninis.
- Vegetables: Drizzle it over roasted or steamed vegetables like asparagus or broccoli.
How To Store Lemon Pesto
Keeping your pesto fresh and vibrant.
- Refrigerate: The best way to store fresh pesto is to place it in a small jar or airtight container and pour a thin layer of olive oil over the top. This prevents the surface from oxidizing and turning brown. It will keep in the refrigerator for up to a week.
- Freeze: You can freeze pesto for longer storage. A great way to do this is to portion it into an ice cube tray. Once frozen, you can transfer the pesto cubes to a freezer bag for quick, individual servings.
Trader Joe’s Lemon Pesto Nutrition Facts
An estimated guide per tablespoon.
- Calories: 91kcal
- Carbohydrates: 2.1g
- Protein: 3.2g
- Fat: 8.2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you have a nut allergy, you can substitute the pine nuts with raw, unsalted sunflower seeds or pepitas (pumpkin seeds) for a similar rich and creamy texture.
For this recipe, fresh is absolutely best. You need the fresh lemon zest for the primary flavor, and the flavor of fresh-squeezed juice is much brighter and more vibrant than bottled.
Yes. To make a vegan version, simply omit both cheeses. To replicate the cheesy, savory flavor, you can add 3-4 tablespoons of nutritional yeast and an extra pinch of salt.
Try More Recipes:
- Trader Joe’s Cruciferous Crunch Recipe
- Trader Joe’s Spicy Lentil Wrap Recipe
- Trader Joe’s Scallion Pancake Recipe
Trader Joe’s Lemon Pesto Sauce Recipe
Course: SauceCuisine: Italian-AmericanDifficulty: Easy1.5
servings10
minutes91
kcalA quick and easy copycat recipe for a vibrant Trader Joe’s style Lemon Pesto. This bright, no-cook sauce is loaded with fresh basil, lemon, and two kinds of cheese for an intensely zesty flavor.
Ingredients
1 cup packed fresh basil leaves
½ cup pine nuts
1 clove garlic, peeled
Zest of 2 lemons (2-3 tbsp)
Juice of 1 lemon (1/4 cup)
1 cup freshly grated Parmesan cheese
½ cup freshly grated Pecorino Romano cheese
7 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
Directions
- In a food processor, add the basil, pine nuts, garlic, salt, and lemon zest. Pulse until finely chopped.
- Add the Parmesan and Pecorino Romano cheese and pulse again to combine.
- With the food processor running on low, slowly stream in the olive oil until the pesto is smooth and creamy.
- While the processor is still running, add the lemon juice.
- Taste and adjust seasoning with more salt or lemon if needed.
- Use immediately or store in an airtight container in the refrigerator with a thin layer of olive oil on top.
Notes
- For the smoothest pesto, stream the olive oil in slowly while the food processor is running to emulsify the sauce.
- For the best flavor, use high-quality, freshly grated cheeses, not pre-shredded.
- Toasting the pine nuts for a few minutes in a dry skillet before blending will add a deeper, nuttier flavor.
- The pesto will keep in the refrigerator for up to a week. The layer of oil on top prevents it from browning.
