Trader Joe’s Lemon Pesto Recipe

This creamy, chunky Trader Joes Lemon Pesto Recipe is made with fresh lemons, toasted almonds, and sharp parmesan, and ready in 10 minutes. The natural oils release from the lemon zest and blend with the rich cheese as the food processor breaks everything down. I always keep a batch in the fridge for quick pasta dinners.

What Makes This Version Different

I used to buy jars of this bright citrus sauce every time I visited the store. When they occasionally ran out of stock, I knew I had to figure out the exact ratios at home.

The surprise was finding that using a mix of fresh lemon juice and the yellow zest creates that signature punch. Skipping the traditional pine nuts for almonds gives it the exact authentic texture I was looking for.

Trader Joes Lemon Pesto Recipe Ingredients

• 2 large lemons (zest and juice)
• 1/2 cup whole raw almonds
• 1 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How To Make Trader Joes Lemon Pesto Recipe

1. Toast The Almonds: Place the almonds in a dry skillet over medium heat for 5 minutes until fragrant, then let them cool completely.
2. Prep The Lemons: Use a microplane to remove the yellow zest from both lemons, then juice them to yield about 1/4 cup of fresh juice.
3. Blend The Base: Add the cooled almonds, lemon zest, garlic, and parmesan cheese to a food processor, pulsing until it resembles coarse sand.
4. Stream The Oil: With the processor running on low, slowly pour in the olive oil and lemon juice until the mixture forms a thick sauce.
5. Season And Adjust: Stir in the salt and black pepper, tasting to ensure the acid and salt are properly balanced.

Recipe Tips

• Cool the nuts: Adding hot almonds to the food processor will melt the cheese and make the pesto greasy.
• Avoid the white pith: Only grate the bright yellow part of the lemon skin to prevent a bitter aftertaste.
• Use good olive oil: Since there is no cooking involved, the flavor of your oil will heavily impact the final sauce.

What To Serve With Lemon Pesto

Toss this vibrant sauce with hot linguine or penne for a fast weeknight dinner. It also works beautifully spread over grilled chicken breast or as a dip for crusty sourdough bread.

How To Store

Keep the pesto in an airtight jar in the fridge for up to one week, pressing a thin layer of olive oil on top to preserve the color. You can also freeze it in ice cube trays for up to three months.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended because you need the fresh zest anyway to achieve the right flavor profile.

Why is my pesto bitter?

Bitterness usually comes from grating too deeply into the white pith of the lemon or using an old, harsh olive oil.

Do I have to use almonds?

While almonds match the original store brand version, you can swap them for pine nuts or cashews if needed.

Can I make this without a food processor?

A blender works in a pinch, or you can finely mince everything by hand and mash it with a mortar and pestle.

Nutrition

• Calories: 180 kcal
• Total Fat: 17g
• Saturated Fat: 3g
• Cholesterol: 5mg
• Sodium: 210mg
• Total Carbohydrate: 4g
• Protein: 5g

Trader Joes Lemon Pesto Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

5

minutes

Cooking time

5

minutes

Total time

10

minutes

Creamy, chunky, and brilliantly bright, this Trader Joes Lemon Pesto Recipe uses fresh lemons, toasted almonds, and sharp parmesan cheese. Ready in exactly 10 minutes, it makes tossing together a fast weeknight pasta dinner incredibly simple.

Ingredients

• 2 large lemons (zest and juice)

• 1/2 cup whole raw almonds

• 1 cup grated Parmesan cheese

• 2 cloves garlic

• 1/2 cup extra virgin olive oil

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Directions

• 1. Toast The Almonds: Place the almonds in a dry skillet over medium heat for 5 minutes until fragrant, then let them cool completely.
• 2. Prep The Lemons: Use a microplane to remove the yellow zest from both lemons, then juice them to yield about 1/4 cup of fresh juice.
• 3. Blend The Base: Add the cooled almonds, lemon zest, garlic, and parmesan cheese to a food processor, pulsing until it resembles coarse sand.
• 4. Stream The Oil: With the processor running on low, slowly pour in the olive oil and lemon juice until the mixture forms a thick sauce.
• 5. Season And Adjust: Stir in the salt and black pepper, tasting to ensure the acid and salt are properly balanced.