Spice Free Basil & Olive Pesto
Bright, herby, and full of Mediterranean character, this pesto is built entirely on fresh ingredients that deliver bold flavor without a single dried spice in sight. The combination of packed basil leaves and briny green olives creates a sauce that's complex and savory right out of the gate ā no pepper, no chili flakes, no hidden seasoning blends needed. A squeeze of lemon juice and a touch of zest lift everything beautifully, while good extra-virgin olive oil ties it all together into something silky and vibrant. For anyone navigating a spice-free lifestyle, store-bought pesto can be a minefield of unlisted seasonings and spice extracts, so making your own is genuinely the smarter move. The food processor does all the heavy lifting here ā a few pulses, a slow drizzle of oil, and you're done. Toss it with pasta, spread it on flatbread, or swirl it into soup; this pesto is endlessly versatile and completely free of anything that would cause concern.
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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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