This post may contain affiliate links. Read my full disclosure policy.
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.
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.
Gluten-Free Bright & Citrusy Basil Pesto
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.
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
To freeze pesto, store it in an airtight container for up to three months. For easy portioning, spoon the pesto into an ice cube tray and freeze until solid. Once frozen, transfer the pesto cubes to a sealable plastic bag or airtight container. When you’re ready to use them, simply thaw a cube and stir it into soups, pasta, eggs, sandwiches, or roasted potatoes for a quick burst of fresh flavor.