Mushroom Free Basil & Olive Pesto
Bright, herby, and packed with Mediterranean character, this pesto swaps out the usual pine nuts for briny green olives, creating a sauce that's bold and a little unexpected in the best possible way. The combination of fresh basil, lemon juice, and lemon zest gives it a vibrant lift that store-bought versions simply can't match. Because traditional pesto recipes can sometimes sneak in ingredients processed alongside fungi or feature earthy add-ins that don't work for everyone, this one keeps things clean and straightforward ā just whole, recognizable ingredients you can feel good about. The green olives bring a savory depth that replaces the richness you'd normally get from cheese or nuts, so nothing feels missing. A slow drizzle of extra-virgin olive oil while the processor runs is the key step that brings it all together into a silky, spoonable sauce with just enough texture. Toss it with pasta, spread it on crusty bread, or use it as a dip ā it's endlessly versatile. The optional parsley adds a fresh, slightly peppery note if you want to round out the flavor even further.
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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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