Capsaicin Free Basil & Olive Pesto
Most pesto recipes lean on pine nuts and parmesan, but this version takes a different route ā and honestly, it might be even better. Briny green olives step in to add depth and a subtle richness that pairs beautifully with the bright, herbaceous basil. A hit of fresh lemon juice and zest keeps everything lively, while good extra-virgin olive oil ties it all together into something silky and vibrant. For anyone avoiding capsaicin, this is a genuinely exciting sauce because traditional pesto is already free of chili heat ā and this recipe keeps it that way without any compromises or substitutions that feel like settling. The food processor does the heavy lifting, so you go from a pile of fresh ingredients to a glossy, restaurant-worthy condiment in just a few minutes. Toss it with pasta, spread it on crusty bread, swirl it into soup, or spoon it over roasted vegetables ā it's endlessly versatile. The optional parsley adds a fresh, grassy note if you want to stretch the flavor even further.
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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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