Cinnamon Free Basil & Olive Pesto
Bright, briny, and deeply herby, this pesto is a punchy condiment that comes together in minutes with nothing more than a food processor and a handful of fresh ingredients. The combination of packed basil leaves and pitted green olives creates a flavor that's both classic and a little unexpected ā earthy and grassy with a satisfying salty depth. A squeeze of fresh lemon juice and a touch of zest keep everything lively and bright, while good extra-virgin olive oil ties it all into a silky, spoonable sauce. For anyone navigating a sensitivity to warming spices, store-bought pestos and condiments can be a minefield of surprise seasonings, but every single ingredient here is straightforward and easy to verify. Optional fresh parsley adds another layer of herbal freshness if you want to stretch the flavor even further. Spoon it over pasta, swipe it onto sandwiches, stir it into soups, or use it as a dipping sauce ā this one earns its place in the fridge rotation fast.
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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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