This lemon basil pesto spaghetti features flavorful homemade lemon basil pesto and juicy bursting cherry tomatoes. – a perfect summer side dish with grilled meat!
Summer eats 101 are in session today!
All you need to know about that is that there’s homemade pesto, bursting tomatoes, and lots of pasta involved. THIS is how you do those sweet summer eats!
At this point you should be getting ready to live in a permanent state of summer with this lemony twist on pesto pasta.
Not only is this spaghetti SO jam-packed with fresh flavors, it’s also the easiest pasta for a weeknight and will help you use up extra summer tomatoes!
Just be aware that it’s hard to share this goodness.
This Lemon Basil Pesto Spaghetti features…
- Herby basil pesto brightened up with fresh lemon juice.
- Tender spaghetti noodles.
- Juicy roasted cherry tomatoes.
- 30 minutes to make and a short ingredient list!
Making the Lemon Basil Pesto Spaghetti
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Basil
- Lemon
- Pine nuts
- Olive oil
- Garlic
- Cherry tomatoes
- Spaghetti noodles
- Parmesan cheese
How to Make Pesto
What equipment will I need? To make pesto, you will need either a food processor or blender. We typically prefer to use a food processor since it has a wider surface area that helps break down the pesto, but either will work just fine!
Do I need pine nuts? Traditionally, pine nuts are used in pesto but we definitely understand that these are a bit of a pricier nut! Sliced almonds will work perfectly in place of the pine nuts.
How is it made? Combine basil, nuts, fresh garlic, and lemon juice in food processor or blender and blend on high speed while drizzling olive oil through top.
Stop the machine and scrape down the sides as necessary until you end up with a smooth pesto. Don’t forge to season well with salt and pepper!
How do I store it? Pesto may be stored in a container or jar in refrigerator up to 1 week.
Tips for Perfect Basil Pesto Spaghetti
- Use fresh lemon juice – fresh lemon juice is key here to a strong lemon flavor!
- Roast cherry tomatoes – roasting the cherry tomatoes brings out a ton of flavors and makes them super juicy and perfect for folding into the pasta.
- Reserve pasta cooking water – a few splashes of pasta water helps break up the sauce a bit and keeps the spaghetti saucy and creamy.
- Top spaghetti with extra Parmesan and basil – optional, but so very delicious!
Recipe Variations
This recipe is a blank canvas for many adaptations! Try these ideas…
- Add meat – crumbled sausage, cooked chicken, or meatballs would be great meaty additions.
- Throw in more veggies – try sauteed mushrooms, sweet pepper, zucchini, or a handful of baby spinach.
- Change up the cheese – asiago, a few slices of fresh mozzarella, or burrata are a great way to change up the cheese game.
Storing and Reheating Pasta
This pasta stores well in the refrigerator up to 6 days.
Reheat leftovers in microwave 1-2 minutes, stirring at 30 second intervals. This spaghetti is also just as delicious cold!
Seriously, you haven’t had even one legit summer day until you’ve made this spaghetti, guys.
It’s got literally ALL the flavors of summer packed into it with the fresh basil and lemon, the juicy cherry tomatoes, and the rich Parmesan cheese.
We love this spaghetti alongside grilled chicken or fish but it’s MORE than worthy to stand alone as a lighter, vegetarian dinner or lunch!
More summer pesto favorites you should definitely try next!
- Ricotta Basil Pesto Cherry Tomato Galette
- Roasted Red Pepper Pesto Goat Cheese Bruschetta
- Skillet Basil Pesto Sausage Caprese Quiche
Lemon Basil Pesto Spaghetti with Bursting Tomatoes
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Lemon Basil Pesto
- 1/4 cup lemon juice
- 1 cup firmly-packed basil leaves
- 1/4 cup pine nuts (or sliced almonds)
- 2 medium cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
Spaghetti and Bursting Tomatoes
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 oz spaghetti, cooked according to package instructions and 1/2 cup pasta cooking water reserved
- 1/2 cup grated Parmesan cheese
Instructions
Lemon Basil Pesto
- In a food processor, process lemon juice, basil, pine nuts, and garlic while drizzling olive oil through top until pesto is completely smooth. Season with salt and pepper to taste and set aside.
Spaghetti and Bursting Tomatoes
- Preheat oven to 400F. Toss cherry tomatoes with olive oil and salt and pepper to taste. Lay tomatoes in a single layer on a parchment paper-lined baking sheet and roast 15-20 minutes until bursting.
- Toss hot spaghetti with pesto until combined and then toss in a few splashes of reserved pasta cooking water as needed. Toss bursting tomatoes and grated Parmesan cheese into pasta and season with salt and pepper to taste. Serve hot and enjoy!
Notes
Nutrition
This post was updated with new photos and recipe notes on 6/24/22.
Hash says
Hi,
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marcie says
Hello beautiful dinner! I love the bright flavor of lemon with pesto and this is the perfect thing for me to make for all the cherry tomatoes that my garden is bursting with!
Sheila says
This is a nice twist to the usual pesto spaghetti. Would love to try this. Thank you for sharing the recipe. I can imagine having this with a really delicious garlic bread.
mittu says
i try this Recipe thank you so much Sarah madam sharing this article
your all recipe tips always useful
Lynn S. says
This was so easy to prepare and delicious. The lemon in the pesto added a great flavor. This will become part of my permanent collection.
Leslie says
OMG, made this today….fresh pesto….pasta….awesome!
Sarah says
So glad you enjoyed, Leslie! <3
Jacqueline says
Made this, loved the lemony basil flavor.. have you made a nut-free version? What (if any) variations would I make if I wanted to omit the nuts? Not sure if that may call for reducing the olive oil or lemon juice at all..
Sarah says
Hi! You could try replacing the nuts with a seed such as sunflower seeds. Skipping the nuts or seeds entirely would give you a looser sauce, but it would still be delicious once added to the pasta!