Nightshade Free Basil & Olive Pesto
Classic pesto usually leans on pine nuts, but this version takes a different route ā briny green olives step in to add richness and a subtle savory depth that honestly makes it even more interesting. The combination of fresh basil, bright lemon juice, and good extra-virgin olive oil keeps things vibrant and aromatic, while the olives give it a satisfying body without any nuts in sight. For anyone navigating nightshade restrictions, traditional store-bought pestos can be a minefield of hidden tomato-based additives or suspicious "natural flavors," so making your own from scratch is genuinely the move. Everything here is straightforward and clean ā just real ingredients you can actually verify. The food processor does most of the work, and in under five minutes you have a glossy, herbaceous sauce ready to go. Toss it with pasta, spread it on flatbread, swirl it into soups, or use it as a dipping sauce ā it's endlessly versatile. The optional parsley adds a slightly grassy finish if you want to stretch the herb 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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