MSG 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 and a hit of fresh lemon ā and the result is genuinely addictive. The olives bring a savory depth that makes the whole sauce feel rich and satisfying without relying on any processed flavor enhancers, which is exactly what makes it such a clean, confident choice. Store-bought pesto can be a minefield of additives and hidden flavor boosters, so blending your own at home puts you fully in control of every ingredient. Fresh basil, good extra-virgin olive oil, real garlic, and a squeeze of lemon juice do all the heavy lifting here ā no shortcuts needed. The food processor does the work in under a minute, giving you a glossy, textured sauce with just enough body to cling to pasta, spread over crostini, or swirl into a bowl of soup. A little parsley stirred in at the end adds an extra layer of freshness if you want it. Make a jar on Sunday and you'll find yourself reaching for it all 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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