Lupin Free Basil & Olive Pesto
Fresh basil, briny green olives, and a bright hit of lemon come together in this vibrant, dairy-free pesto that feels anything but ordinary. The olives stand in beautifully for the traditional pine nuts, adding a savory, slightly buttery depth that makes every spoonful incredibly satisfying. Because the ingredient list is clean and straightforward ā no flours, no legumes, no fillers ā you can feel confident about exactly what's going into the jar. Lupin flour has quietly crept into a surprising number of packaged sauces and condiments, so making your own from scratch is genuinely the smartest move. The food processor does most of the work in under a minute, and the slow drizzle of extra-virgin olive oil gives the finished pesto a silky, cohesive texture with just enough rustic fleck to remind you it's homemade. A squeeze of fresh lemon and optional parsley keep it tasting bright and alive, whether you're tossing it with pasta, spreading it on crusty bread, or spooning it over grilled chicken.
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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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