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August 15, 2019

Lemon Pesto

Written by: Erin Burke, MS, RDN, LDN, CDE

Prep Time: 10 minutes

Makes: 1 cup pesto


2 cups fresh basil, rinsed and pat dry
1/3 cup walnuts
2-4 garlic cloves, minced
¼ cup olive oil
¼ cup lemon juice
½ cup parmesan cheese
Salt and pepper, to taste


  1. Place basil and nuts into a food processor and pulse until basil and nuts are roughly chopped.
  2. Add minced garlic and cheese and pulse until well combined.
  3. While the food processor is running on the lowest setting, slowly pour in the olive oil and lemon juice.
  4. Add salt and freshly ground black pepper to taste.

Nutritional Information:

Serving Size: 2 tablespoons pesto

Calories: 177, Fat: 16g, Protein: 5g, Carbohydrates: 2g, Fiber: 1g, Sodium: 161mg (with no added salt)

Nutrition Tip:

I know I am not alone when I say I struggle to maintain a home vegetable garden. However, I have always had good luck with growing herbs in pots! Basil is one of my favorites. That being said, I find that it grows faster than I can use it. A simple pesto sauce is a great way to put those leftover herbs to use. This recipe brings a twist to classic pesto with some fresh-squeezed lemon. The walnuts and olive oil provide a boost of heart-healthy fats. Serve atop your favorite pasta, gnocchi, or as a bread dip.

Adapted from:

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