Homemade basil pesto is one of the easiest ways to add bold flavor to your meals, and this version has a bright, citrusy twist that takes it to the next level. Fresh basil, zesty lemon, and rich Parmesan come together with olive oil and toasted pine nuts to create a smooth, herby sauce that’s perfect for tossing with gluten-free pasta, spreading on sandwiches, or even using as a marinade.
Unlike some store-bought pesto, this recipe is completely gluten-free and made with fresh, high-quality ingredients. It’s quick to whip up in a blender or food processor, and you can easily customize it to your taste.
Looking for more pasta ideas? Check out these Gluten-Free Creamy Pesto Pasta or The Best Gluten-Free Stuffed Rigatoni Bake.
Why You’ll Love This Basil Pesto
- Bright & Fresh – The addition of fresh lemon juice gives this pesto a citrusy kick that makes the flavors pop.
- Super Versatile – Use it for pasta, sandwiches, roasted veggies, or as a marinade for chicken or fish.
- Easy to Make – All you need is a handful of ingredients and a blender or food processor.
- Naturally Gluten-Free – No hidden gluten here, just fresh, wholesome ingredients.
Ingredients You’ll Need
- Basil – Fresh basil leaves are the heart of this pesto, adding a classic aromatic flavor.
- Olive Oil – A good-quality olive oil helps blend everything together into a smooth, rich sauce.
- Pine Nuts – Toasted pine nuts add a subtle buttery flavor and help thicken the pesto.
- Parmesan – Freshly grated Parmesan adds a salty, umami depth to the sauce.
- Fresh Lemon Juice – Brightens up the pesto and balances out the richness of the olive oil and cheese.
- Garlic Cloves – Adds a bold, slightly spicy kick that rounds out the flavors.
- Salt – Enhances all the ingredients and brings out the best in every bite.
Find the specific amounts in the printable recipe card below.
Recipe Notes
Ways to Serve:
• Toss with gluten-free pasta for a quick and flavorful meal.
• Spread on toast or sandwiches for a fresh, herby boost.
• Drizzle over roasted vegetables or grilled meats.
• Use as a marinade for chicken, shrimp, or tofu before grilling.
Storage: Store in an airtight container in the fridge for up to 5 days or freeze in small portions for up to 3 months—great for quick meals!
Customization Ideas:
• Nut-Free? Swap pine nuts for sunflower seeds or leave them out.
• Dairy-Free? Use nutritional yeast instead of Parmesan.
• Extra Creamy? Add a spoonful of ricotta or Greek yogurt for a richer texture.
• Spicy? Blend in a pinch of red pepper flakes for some heat.
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Gluten-Free Bright & Citrusy Basil Pesto
Equipment
- Citrus Juicer
- Cheese Grater
Ingredients
- ⅓ cup pine nuts
- 2 large garlic cloves roughly chopped
- 2 cups packed fresh basil leaves
- ¼ cup fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅔ cup extra virgin olive oil
- ½ cup grated Parmigiano-Reggiano
Instructions
- Place the pine nuts in a dry skillet over medium heat. Toast them, stirring frequently, until golden brown and fragrant, about 3–5 minutes. Be careful not to burn them. Transfer to a plate to cool slightly.⅓ cup pine nuts
- Place the toasted pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper, and process until the mixture resembles a paste, about 1 minute.2 large garlic cloves, 2 cups packed fresh basil leaves, ½ teaspoon salt, ¼ teaspoon ground black pepper
- With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and fresh lemon juice, then process for another minute until smooth.¼ cup fresh lemon juice, ⅔ cup extra virgin olive oil, ½ cup grated Parmigiano-Reggiano
- Use the pesto immediately or store it in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this helps prevent oxidation and keeps it fresh). It will keep in the refrigerator for up to 5 days.
Notes
Nutrition
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