Meyer Lemon Pesto


I’m one of those people who eats with their eyes as much as their mouths.  I love making pesto but it always bothers me to see the leaves start darken once pulverized in the food processor.  This may be weird but what can I say, I want my pesto to be a bright kelly green.  Like the kind you get in an Italian restaurant.  Yes I do know the solution a few solutions- blanch the basil or add lemon to the mix.  But one, I’m too lazy to take the effort to blanch my basil – I know, I know it only adds a few minutes of cooking time.  But this is valuable time I don’t always have.  And two, as for the lemon, well I’m not huge lover of lemon pesto, it takes over the basil flavor.  Insert meyer lemon.  The mild yet vibrant flavor of meyer lemon is the perfect compliment to basil.  Less acidic and a bit sweeter than a typical lemon, ideal for people like me!  This may be my new favorite pesto.  Like for real!  The lemon flavor does not overpower the basil and this pesto is just so perfect in color.

Meyer Lemon Pesto

Yield: ~1 cup pesto

Meyer Lemon Pesto

The flavor of meyer lemon makes this pesto both vibrant in flavor and beautiful in color.


  • 2 garlic cloves (mine were small)
  • 1/4 cup pine nuts
  • 1/4 cup walnuts
  • 4 oz fresh basil leaves
  • 1/2 cup fresh grated pecorino romano
  • 1 meyer lemon, zest and juice
  • 1/4 cup olive oil
  • s&p


  1. Add peeled garlic cloves to food processor and pulse until well minced.
  2. Add the pine nuts, walnuts, basil leaves, pecorino romano, lemon zest, and lemon juice (~3 tablespoons). Season with s&p.
  3. Pulse drizzling in olive oil until everything is well combined.
  4. Use or refrigerate 5-7 days.


I used both pine nuts and walnuts because this is what I had on hand. Feel free to use all pine nuts or all walnuts.

This made 1 cup of pesto. I used 1/2 cup in broccoli pesto salad, 1/4 cup to make pesto chicken, and the last 1/4 cup for the kids pesto pasta.


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  1. Pingback: Pesto Broccoli Salad | My Daily Bite

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