Pistachio Free Basil & Olive Pesto
Most store-bought pesto relies on pine nuts or pistachios as its base, which can make label-reading a frustrating chore for anyone avoiding tree nuts. This version takes a completely different route, leaning on briny green olives to deliver that rich, savory depth you expect from a great pesto ā no nuts required at any step. Fresh basil is the star, blanketing everything in that unmistakable herby fragrance, while lemon juice and zest keep the whole thing bright and lively. The garlic rounds it out with a little punch, and a slow drizzle of good extra-virgin olive oil brings it all together into a silky, spoonable sauce. A handful of fresh parsley is an optional finishing touch that adds a slightly grassy note if you're feeling it. The whole thing comes together in a food processor in just a few pulses, making it genuinely weeknight-friendly. Toss it with pasta, spread it on crusty bread, or dollop it over roasted vegetables ā it's endlessly versatile and completely satisfying.
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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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