Fish Free Basil & Olive Pesto
Bright, herby, and punchy with a briny twist, this pesto swaps out the usual pine nuts and cheese for green olives that bring a savory, Mediterranean depth you won't find in a standard jar from the store. The combination of fresh basil, lemon juice, and lemon zest keeps everything vibrant and sharp, while the olive oil ties it all together into a silky, spoonable sauce. Traditional pesto can be a minefield for anyone avoiding fish, since some store-bought versions sneak in anchovies for that extra umami hit ā this one skips all of that without sacrificing any of the bold, complex flavor. A quick pulse in the food processor is all it takes, and the whole thing comes together in just a few minutes with no cooking required. Toss it with pasta, spread it on crusty bread, dollop it over roasted vegetables, or use it as a dipping sauce ā it's endlessly versatile. The optional parsley adds a slightly earthy note if you want to round out the flavor even further. Store it in an airtight jar and you've got a vibrant, fish-free condiment ready to elevate just about anything on your table.
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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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