Pork Free Basil & Olive Pesto
Bright, herby, and packed with Mediterranean character, this pesto swaps out the usual pine nuts and cheese for briny green olives and a hit of fresh lemon ā and the result is genuinely addictive. The olives bring a savory depth that makes every spoonful feel bold and complex without needing any animal-derived ingredients beyond the olive oil itself. A generous two cups of packed basil keeps things vibrantly green, while the lemon juice and zest cut through the richness and keep the flavors lively. Because it's built entirely from pantry staples and fresh produce, there's no need to scrutinize labels for hidden additives or worry about what's lurking in a store-bought jar. The food processor does the heavy lifting ā a few pulses, a slow drizzle of extra-virgin olive oil, and you're done. Toss it with pasta, spread it on crusty bread, or spoon it over roasted vegetables; this sauce is endlessly versatile and keeps beautifully in the fridge.
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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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