Bright, herby, and punchy with a briny twist, this pesto swaps out the usual pine nuts and cheese for pitted green olives that bring a savory, Mediterranean depth you won't be able to stop tasting. The combination of fresh basil, lemon juice, and lemon zest keeps things vibrant and light, while a generous pour of extra-virgin olive oil pulls it all into a silky, spoonable sauce. It comes together in a food processor in just a few pulses — no cooking, no fuss, and no grain-based ingredients anywhere in sight. That last point matters more than you'd think, since many store-bought pestos and condiments sneak in unexpected additives or are processed on shared lines with grain-containing products. Here, every ingredient is straightforward and easy to verify, making this a genuinely stress-free option for anyone navigating grain sensitivities. Toss it with pasta, spread it on grilled chicken, swirl it into soup, or use it as a dipping sauce — it's the kind of versatile condiment that earns a permanent spot in your fridge rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Combine the basil leaves, green olives, garlic, lemon juice, lemon zest, and salt in the bowl of a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the garlic is broken down.
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 — about 20–30 seconds. Stop and scrape down the sides with a rubber spatula, then pulse once or twice more to incorporate.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
