Lemon Pesto Sauce
This creamy lemon pesto recipe is inspired by Trader Joe’s lemon pesto sauce. Arugula, almond butter, and plenty of lemon juice and zest make this pesto extra creamy and fresh. It’s an incredibly versatile sauce that instantly adds tons of fresh flavor to your pasta dishes, sandwiches, or simply serve it as a delicious dip on its own.
From-scratch pesto: Trade Joe’s copycat lemon pesto sauce recipe – minus seed oil and flavorings.
Quick and easy sauce: 8 ingredients and 15 minutes is all you need to make this simple pesto recipe.
Versatile condiment: Like my sunflower seed pesto, this lemon pesto is a quick and easy pasta sauce, dip, or marinade for vegetables or meat.
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Lemon Pesto Sauce
Ingredients
- 4 cups arugula aka rocket or rucola
- 1/4 cup almond butter smooth or crunchy
- 1 garlic clove
- 1/4 cup olive oil extra virgin
- 1/3 cup parmesan cheese grated
- 1/2 tsp chili flakes adjust to taste
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Wash the rocket leaves thoroughly and pat them dry using paper towels.4 cups arugula
- In a bowl of a food processor, combine the rocket, almond butter, minced garlic, parmesan, lemon zest, and juice. Pulse until the mixture is well blended and starts to form a paste. You might need to scrape down the sides of the processor bowl and blend again to ensure everything is well incorporated.1/4 cup almond butter, 1 garlic clove, 1/3 cup parmesan cheese
- With the food processor running, slowly drizzle in the olive oil. If the pesto is too thick, you can add a bit more olive oil or a splash of water to thin it out. Blend until you reach the desired consistency.1/4 cup olive oil
- Add chili flakes, salt, and pepper to taste. Blend the pesto again briefly after adding the seasonings.1/4 tsp salt, 1/8 tsp pepper, 1/2 tsp chili flakes
- Use the lemon pesto as a sauce for pasta, a spread for sandwiches, or a dip for veggies and bread.
Video
Notes
Nutrition
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Lemons – Organic large lemons including the famous Sfusato Amalfitano work best but you can also use Lisbon or Meyer lemons. Make sure to thoroughly wash them before zesting.
- Arugula – Also known as rocket or rucula, arugula leaves add a pungent peppery note to this pesto that works beautifully with the citrus flavors and the heat of the chili.
- Almonds – Crunchy or smooth almond butter is used in place of pine nuts to add a nutty flavor to this Italian sauce. If you’re using whole almonds blend them thoroughly before making the almond pesto.
- Parmesan – Parmesan cheese adds rich, salty, and nutty flavors, creating a creamy texture and boosting umami.
- Garlic – Garlic adds much flavor to a classic pesto.
- Olive oil – Extra-virgin olive oil helps to blend and bind the other ingredients together into a cohesive sauce.
- Seasoning – Red pepper flakes add heat while salt and freshly ground black pepper round out the flavors.
Watch me make this lemon pesto sauce
- Wash and dry rocket leaves, then blend in a food processor or blender with almond butter, garlic, lemon zest, and fresh lemon juice until a thick paste forms.
- Drizzle in olive oil; adjust consistency with more oil or water if needed.
- Season with chili flakes, salt, and pepper, then blend briefly.
Serving suggestions
Lemon pesto pasta (aka spaghetti al pesto di limone): Toss al dente pasta such as spaghetti, tagliatelle, fettuccine, fresh egg pasta, or hand-rolled pici with pesto for a quick and easy dinner. You can also mix in some roasted vegetables or grilled chicken breasts to make lemon pesto chicken pasta.
Sandwich spread: Spread the pesto on sandwiches, meatball wraps, or Turkish bread for a burst of flavor.
Dip: Use pesto as a dip for fresh vegetables or seed crackers. It adds a zesty element to your snack platter or charcuterie board.
Vegetables: Great addition to warm or cold pasta salad such as my linguine salad. This bright pesto adds extra flavor to boiled potatoes, or pesto roasted vegetables.
Grilled meats: Use lemon pesto as a marinade or sauce for grilled meats such as chicken, beef, or lamb dishes.
