Alpha Gal Friendly Basil & Olive Pesto
Bright, herby, and packed with Mediterranean flavor, this dairy-free pesto is a brilliant solution for anyone navigating alpha-gal syndrome. Traditional pesto typically calls for Parmesan and sometimes pine nuts, both of which can be tricky territory ā this version skips them entirely without sacrificing any of the richness or depth you'd expect. Briny green olives step in to add that savory, umami punch, while a hit of fresh lemon juice and zest keeps everything vibrant and alive. The olive oil gets drizzled in slowly as the processor runs, creating a silky, cohesive sauce that clings beautifully to pasta, roasted vegetables, or crusty bread. A handful of fresh parsley is optional but worth it if you want an extra layer of green, grassy flavor. The whole thing comes together in minutes with just a food processor and a handful of clean, plant-based ingredients ā no hidden dairy, no mammal-derived additives to stress over. Jar it up and keep it in the fridge for an easy, flavor-forward condiment that works on just about everything.
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Learn more āIngredients
6 servings
- 2 cups fresh basil leaves, packed
- ā cup pitted green olives
- 2 cloves garlic, peeled
- 1 tbsp fresh lemon juice
- Ā½ tsp lemon zest
- Ā½ tsp fine sea salt, plus more to taste
- Ā½ cup extra-virgin olive oil
- 1ā2 tbsp fresh parsley leaves (optional)
Instructions
- 1
Combine the basil leaves, green olives, garlic, lemon juice, lemon zest, and salt in the bowl of a food processor. Pulse 8ā10 times until the mixture is coarsely chopped and the garlic is broken down.
- 2
With the processor running, pour the olive oil in a slow, steady stream through the feed tube, processing until the pesto is smooth with a few flecks of texture remaining ā about 20ā30 seconds. Stop and scrape down the sides with a rubber spatula, then pulse once or twice more to incorporate.
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