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You guys, this Lemon-Basil Pesto! We seriously cannot get enough it. We love it so much that we have declared this week PESTO WEEK over here on The Defined Dish! Pesto lovers, rejoice!

This Lemon-Basil Pesto is simple, easy, delicious, dairy-free, Whole30 and Paleo approved pesto is about to be the star of the show in tons of delicious recipes that we created, like this roasted red pepper and pesto omelet. We hope you guys enjoy!

Lemon-Basil Pesto
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Prep Time
5 min
Cook Time
2 min
Prep Time
5 min
Cook Time
2 min
  1. 1/2 cup extra virgin olive oil
  2. Juice from 1 lemon
  3. 3-4 garlic cloves
  4. 1 large handful of salted roasted cashews
  5. 2 cups packed basil
  6. Salt and black pepper, to taste
  7. small handful of pine nuts (adds a creamier taste)
  1. Combine all ingredients in a food processor or blender and blend until smooth.
  1. Add more pine nuts for creamier texture. Add more Lemon, if you desire!
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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  1. Made this today to put over my roasted chicken thighs! Didn’t have the pine nuts, so just added a few extra cashews. Very yummy and my husband loved it!

    1. You can just leave them out and only use the cashews in the recipe! The pinenuts are necessary, they just add a little creaminess to it.