Gut Friendly Basil & Olive Pesto
Bright, herby, and briny all at once, this pesto swaps out the usual pine nuts and parmesan for green olives and a hit of fresh lemon ā making it naturally dairy-free and easier on a sensitive digestive system without sacrificing any of that bold, vibrant flavor. The combination of fresh basil, good-quality extra-virgin olive oil, and real lemon juice keeps the ingredient list clean and recognizable, which is exactly what you want when you're being mindful about what goes into your body. Green olives bring a savory depth that honestly makes you wonder why traditional pesto ever needed cheese in the first place. A quick pulse in the food processor is all it takes ā no cooking, no complicated steps, just fresh whole ingredients coming together in minutes. Spread it over grilled chicken, toss it with zucchini noodles, swirl it into soups, or spoon it straight onto crusty bread. The optional parsley adds a gentle, clean finish if you want to stretch the green flavor even further. Keep a jar in the fridge and you'll find yourself reaching for it constantly throughout the week.
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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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