My Lemon Pesto Pasta with Roasted Tomatoes is a perfect example of summer in a bowl: bright, fresh, and full of flavor! I used juicy, sun-ripened tomatoes and fragrant basil straight from my husband Jeff’s garden, which made the dish even more tasty.

The roasted tomatoes get sweet and juicy when roasted to the point of blistering. It adds a nice contrast to the zesty, garlicky pesto. Tossed with your favorite pasta and finished with a squeeze of lemon juice and a handful of parmesan, it’s simple yet packed with flavor.

I’m usually not a big citrus person, but with this pesto I am! I add just enough that it hast some zest, but isn’t overpowering. Feel free to adjust to your own preference, as well. Taste as you go!

Making Pesto on a Budget

Pesto can sometimes feel like a luxury item. Store-bought can be expensive but taste a bit dull or overly oily. Making it at home is more affordable and much more flavorful, especially if you have access to fresh basil.

While pine nuts can seem expensive up front, a bag will last for several batches of pesto. You can also substitute with more budget-friendly options like walnuts or cashews if you’re looking to save even more. However, I’ve found pine nuts for the best price per pound at Costco if that’s an option for you. They may seem pricey up front, but again, a large bag will give you lots of pesto.

One of the biggest cost-savers, though, is growing your own basil. Those little packets of refrigerated basil at grocery stores are not only pricey, but they wilt quickly and hardly ever give you enough.

For the same cost (or sometimes even less) you can buy a small potted basil plant instead. Just keep it on a sunny windowsill, water it regularly, and you’ll have an endless supply of basil for months. It’s one of the easiest herbs to grow at home, and once you realize how often you can use it (for pesto, salads, pastas, or even drinks) you’ll wonder why you didn’t start growing it sooner.

How to Make Homemade Pesto

Homemade pesto is incredibly easy to make and tastes so much fresher than store-bought versions. At its core, it’s a blend of fresh basil, garlic, pine nuts, and olive oil. Sometimes I add parmesan cheese, too, however this recipe doesn’t require it! Totally optional.

Just combine basil, nuts, olive oil, and garlic in a food processor and pulse until everything is finely chopped. Since this is a lemon pesto recipe, I add plenty of lemon juice and zest, but the amount can be adjusted to your preference.

Pesto stores well in the fridge for up to a week (just cover it with a thin layer of olive oil to prevent browning), or you can freeze it in small portions to use throughout the year. Once you start making pesto at home, it’s hard to go back to store-bought!

Ingredients For Lemon Pesto

• Toasted Pine Nuts: Add a rich, nutty flavor and creamy texture that gives pesto its signature body and depth.
• Fresh Lemon Juice: Brightens the pesto with a punch of acidity that balances the richness of the nuts and oil.
• Lemon Zest: Intensifies the citrus flavor with aromatic oils from the peel, adding a fresh, vibrant note.
• Garlic Cloves: Provide a sharp, savory backbone that gives pesto its bold, garlicky kick.
• Salt: Enhances and rounds out all the other flavors, making them pop.
• Ground Black Pepper: Adds gentle heat and complexity without overpowering the basil or lemon.
• Basil Leaves: The star of the pesto, basil brings freshness, fragrance, and that classic herbal taste.
• Extra-Virgin Olive Oil: Creates a smooth, luxurious texture and helps blend everything together while adding fruity richness.

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