Anti Inflammatory Basil & Olive Pesto
Every ingredient in this vibrant pesto pulls its weight when it comes to keeping inflammation in check. Fresh basil is loaded with antioxidants, extra-virgin olive oil brings those celebrated healthy fats, and green olives add a briny depth while contributing their own beneficial compounds. The bright hit of lemon juice and zest lifts everything and keeps the color gorgeous, while garlic rounds out the flavor with its well-known wellness credentials. This is a dairy-free, nut-free take on pesto that skips the parmesan and pine nuts entirely ā and honestly, you won't miss them. The food processor does all the heavy lifting in under a minute, giving you a silky, textured sauce with just enough rustic character. Swirl it into pasta, spread it on grilled chicken, spoon it over roasted vegetables, or stir it into soups ā it's the kind of versatile condiment that makes eating well feel genuinely effortless.
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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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