Artificial Flavors Free Basil & Olive Pesto
Bright, herby, and built entirely from real whole ingredients, this pesto is the kind of condiment that makes everything it touches taste better. Store-bought pesto often hides behind a long list of additives and "natural flavors" that are anything but straightforward, so making your own is genuinely worth the five minutes it takes. The twist here is green olives, which bring a briny, buttery depth that plays beautifully against the fresh basil and a hit of lemon zest. Garlic, sea salt, and a slow pour of extra-virgin olive oil round everything out into a sauce that's vibrant and complex without a single shortcut. A handful of fresh parsley is optional but adds a little extra brightness if you have it on hand. Toss it with pasta, spread it on crusty bread, or spoon it over grilled vegetables ā this one earns its place in the regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!