Trader Joe’s New Lemon Pesto Sauce But Better!

This is a quick and easy dinner recipe for Trader Joe’s Lemon Pesto Sauce But Better

This is my Trader Joe’s New Lemon Pesto Sauce But Better, AND it even also uses extra virgin olive oil instead of sunflower oil. I call that a win-win! Hope you love it as much as we did!

Here’s a video of how I put my Trader Joe’s New Lemon Pesto Sauce But Better! For another unique pesto pasta, check out my Amalfi Pesto Alla Friggitelli recipe.

What You'll Need:

+ 5 lemons, rind

+ 1 cup grana padano, freshly grated

+ ½ – ¾ cup almonds (depending on texture preference)

+ 5 tbsp. Lemon juice

+ ½ cup high quality extra virgin olive oil

+ 1 tsp. Granulated sugar

+ Salt and pepper to taste

+ 1 lb. pasta

+ 1 lemon, halved and juiced

+ 5 tbsp. Butter

+ ½-1 cup pasta water (depending on consistency)


1. Peel the lemon rinds, being careful not to include much of the white part of the peel as it’s very bitter.

2. In a food processor add almonds and pulse until coarsely chopped. Then, add in lemon rind, sugar, salt, pepper, cheese and pulse until well combined. Then process again while streaming in lemon juice and olive oil. Set aside.

3. In a large pot, bring water to a boil and cook pasta until al dente, reserving at least 1 cup of starchy pasta water.

4. Transfer pasta to a large skillet (or use the same spaghetti pot) and add pesto, butter, juice of 1 lemon and pasta water (as needed). Toss to combine until pasta is well coated. Serve and garnish with additional freshly grated cheese, pepper, and lemon zest (optional).

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