Pregnancy Friendly Basil & Olive Pesto

Bright, herby, and full of good fats, this olive-based pesto is a brilliant alternative to the classic pine nut version — and it's built entirely from ingredients that work well during pregnancy. Traditional store-bought pestos often contain raw pine nuts or unpasteurized cheeses that can raise concerns, but this recipe sidesteps all of that with a clean, simple lineup. Fresh basil, briny green olives, and a generous pour of extra-virgin olive oil come together in the food processor to create something deeply savory and satisfying. The lemon juice and zest keep everything bright and balanced, cutting through the richness of the oil in the best possible way. Garlic adds a gentle punch, and the optional parsley gives you an extra hit of freshness if you're in the mood. It comes together in just a few pulses — no cooking required — which makes it ideal for days when you want something homemade without a lot of effort. Toss it with pasta, spread it on toast, or swirl it into soup; however you use it, this pesto earns a permanent spot in the rotation.

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