BHA & BHT Free Basil & Olive Pesto

Total time10 min

Prep time10 min

Cook time0 min

4.5

(20)

Bright, herby, and punchy with a briny twist, this olive-based pesto is the kind of condiment that makes everything it touches taste more alive. Green olives step in where pine nuts typically appear, giving the sauce a savory, Mediterranean depth that pairs beautifully with the fresh basil and a hit of lemon zest. The whole thing comes together in a food processor in just a few pulses — no cooking required, no complicated technique, just real ingredients doing all the work. For anyone navigating preservative sensitivities, jarred and store-bought pestos are a minefield. Synthetic antioxidants like BHA and BHT show up in commercial sauces and even in some bottled oils, making it genuinely hard to find a clean version off the shelf. This recipe sidesteps all of that by relying entirely on fresh basil, extra-virgin olive oil, garlic, lemon, and olives — nothing processed, nothing hidden. A little fresh parsley is an optional finishing touch that adds even more brightness if you have it on hand. Spoon it over pasta, swirl it into soup, spread it on toast, or use it as a dip — it's endlessly versatile and keeps beautifully in an airtight jar in the fridge.

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Ingredients

6 servings

2 cups fresh basil leaves, packed
⅓ cup pitted green olives
2 cloves garlic, peeled
1 tbsp fresh lemon juice
½ tsp lemon zest
½ tsp fine sea salt, plus more to taste
½ cup extra-virgin olive oil
1–2 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 8–10 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 — about 20–30 seconds. Stop and scrape down the sides with a rubber spatula, then pulse once or twice more to incorporate.

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