Cashew Free Basil & Olive Pesto
Pesto is one of those sauces that feels luxurious but comes together in minutes ā and this version is genuinely worth getting excited about. Traditional pesto leans on pine nuts, and many modern twists swap in cashews for creaminess, which can make store-bought and restaurant versions a minefield if you're avoiding tree nuts. Here, briny green olives step in to add body and depth, making the whole thing completely nut-free without sacrificing that rich, satisfying texture. The combination of fresh basil, lemon juice, lemon zest, and good extra-virgin olive oil keeps things bright and vibrant, while the garlic brings just enough punch to make it feel bold. A quick blitz in the food processor is all it takes ā coarsely chopped first, then a slow drizzle of olive oil until it comes together into something silky and flecked with green. Optional parsley adds a slightly herbaceous finish if you want to layer the flavor even further. Toss it with pasta, spread it on toast, or spoon it over roasted vegetables ā this one earns a permanent spot in your fridge.
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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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