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A dish of homemade meyer lemon pesto

Meyer Lemon Pesto

  • Author: Adriana
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: ~1 cup
  • Category: Vegan Pesto Recipes
  • Method: Cold Prep
  • Cuisine: Vegan Italian


Meyer lemon pesto is on regular rotation at our house as it is easy to make, versatile to use (put it on anything!), and tastes pro-chef level but it’s made in your home kitchen. Give this a try if you’re wondering what to do with your Meyer lemons! 



  • 2 cups basil, tightly packed
  • 1/3 cup nuts
  • 1 clove garlic 
  • 1.5 teaspoon salt (or to taste)
  • 1/2 teaspoon fresh cracked pepper (or more to taste)
  • 2 tablespoon nutritional yeast or parmesan cheese if not vegan
  • 1/4 cup meyer lemon juice (about 2 small meyer lemons)
  • zest from 2 meyer lemons (it’s easier to zest prior to juicing!)
  • 1/3 cup olive oil


  1. Measure and add all ingredients to a food processor and puree until combined.
  2. You can toast the nuts if you’d like to, this will increase the flavor of the nuts!
  3. Note: Be sure to zest the meyer lemons prior to juicing them, it’s easier to do when the lemons are whole.
  4. Before removing from the food processor, taste and adjust flavors as you see fit. 
  • Taste a little bland? Try adding more salt, pinch at a time.
  • Taste okay, but a little dull? Try adding more lemon juice, 1 teaspoon at a time.
  • Doesn’t taste cheesy enough? Add more nutritional yeast

     4. Remove from food processor or blender and store in the fridge for up to 1 week. 


**If you can’t find Meyer lemons, you can use regular lemons and make a lemon pesto. Meyer lemons are sweeter, less sharp/acidic, and more perfumey than regular lemons so the end result will taste much different!

** This meyer lemon pesto freezes well! Freeze for up to 3 months, defrost in the fridge prior to using!

** Our favorite nuts to use are almonds, walnuts, or pine nuts!

Keywords: Vegan Meyer Lemon Pesto