Hazelnut Free Basil & Olive Pesto
Bright, herby, and packed with Mediterranean flavor, this basil and olive pesto is the kind of sauce that makes everything it touches taste more alive. Green olives step in where pine nuts or other tree nuts typically appear, lending a briny, buttery depth that pairs beautifully with the fresh basil and a hit of lemon zest. Traditional pesto recipes can be a minefield for anyone avoiding tree nuts, since many versions call for pine nuts, walnuts, or even hazelnuts depending on the cook ā this one sidesteps all of that without sacrificing any richness. The garlic and lemon juice keep things sharp and vibrant, while a generous pour of extra-virgin olive oil brings it all together into a silky, spoonable consistency. A quick pulse in the food processor is all it takes, so you're looking at minimal effort for maximum payoff. Toss it with pasta, spread it on crusty bread, or use it as a dipping sauce ā it's endlessly versatile and stores beautifully in a jar in the fridge.
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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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