Turkey Free Basil & Olive Pesto
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 find in a standard jar from the store. The combination of packed fresh basil, lemon juice, and lemon zest keeps everything vibrant and fresh-tasting, while the olive oil ties it all together into a silky, spoonable sauce. A quick pulse in the food processor is all it takes — no cooking, no fuss, just bold flavor in minutes. The optional parsley addition is a nice move if you want a slightly more complex, garden-fresh finish. Spread it on crusty bread, toss it with pasta, dollop it over roasted vegetables, or use it as a dip — this sauce earns its place at the table in just about every context. Because every ingredient here is whole and plant-based, it's easy to feel confident about exactly what you're eating with zero guesswork involved.
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Learn more →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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