Eggless Basil & Olive Pesto

Total time10 min

Prep time10 min

Cook time0 min

4.5

(20)

Bright, herby, and punchy with a briny twist, this pesto swaps out the usual pine nuts and cheese for pitted green olives that bring a savory depth you won't find in any store-bought jar. The olives work beautifully alongside packed fresh basil, raw garlic, and a hit of lemon juice and zest, creating a sauce that feels bold and complex without requiring much effort at all. Since traditional pesto recipes are naturally egg-free, this one stays true to that — no substitutions needed, no ingredient swaps to second-guess. Everything comes together in a food processor in just a few pulses, making it one of those recipes that feels almost too easy for how impressive the result tastes. Drizzle it over pasta, spread it on crusty bread, or spoon it onto roasted vegetables straight from the jar. The optional parsley addition is a nice touch if you want a slightly more herbaceous finish and a little extra color. Make a batch, stash it in an airtight container, and watch it disappear faster than you expected.

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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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