Tree Nut Free Basil & Olive Pesto

Total time10 min

Prep time10 min

Cook time0 min

4.5

(20)

Classic pesto is one of those recipes that can feel off-limits when you're avoiding tree nuts, since pine nuts and walnuts show up in so many versions. This one takes a completely different route, swapping in briny green olives to deliver that same rich, savory depth without a nut in sight. The result is a vibrant, punchy sauce that's bright from fresh lemon juice and zest, deeply herby from two packed cups of basil, and just a little bold from the garlic and olives working together. A slow drizzle of good extra-virgin olive oil brings it all into a silky, spoonable consistency that clings beautifully to pasta, grilled vegetables, or crusty bread. Optional parsley adds a fresh, slightly peppery finish if you want to round out the flavor even further. The whole thing comes together in a food processor in just a few pulses, so it's genuinely weeknight-friendly. Keep a jar in the fridge and you'll find yourself reaching for it constantly.

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Ingredients

6 servings

2 cups fresh basil leaves, packed
⅓ cup pitted green olives
2 cloves garlic, peeled
1 tbsp fresh lemon juice
½ tsp lemon zest
½ tsp fine sea salt, plus more to taste
½ cup extra-virgin olive oil
1–2 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 8–10 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 — about 20–30 seconds. Stop and scrape down the sides with a rubber spatula, then pulse once or twice more to incorporate.

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