Emulsifier Free Basil & Olive Pesto
Most store-bought pestos sneak in additives and stabilizers to extend shelf life, which makes finding a truly clean version trickier than it should be. This one is built entirely from whole, recognizable ingredients ā fresh basil, briny green olives, garlic, lemon, and good extra-virgin olive oil ā with nothing in between to hold it together artificially. The olives are the real surprise here, lending a savory, buttery depth that makes this pesto taste richer and more complex than the classic pine nut version. A slow drizzle of olive oil into the running food processor creates a naturally cohesive, glossy sauce without any emulsifying agents doing the heavy lifting. The optional parsley adds a fresh, herby brightness if you want to stretch the flavor even further. Spoon it over pasta, swipe it on flatbread, or stir it into roasted vegetables ā it's endlessly versatile and comes together in just a few pulses.
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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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