Vegan Basil & Olive Pesto

Total time10 min

Prep time10 min

Cook time0 min

4.5

(20)

Classic pesto gets a clever twist here — instead of the usual pine nuts and parmesan, briny green olives step in to deliver that same rich, savory depth without any dairy or nuts in sight. The result is a vibrant, glossy sauce that's completely plant-based and genuinely delicious, not just a compromise. Packed basil leaves bring that unmistakable herby punch, while fresh lemon juice and zest keep everything bright and lively. A slow drizzle of good extra-virgin olive oil pulls it all together into something silky with just enough rustic texture to feel homemade. A handful of fresh parsley is optional but adds a subtle earthiness if you want to round out the flavor even further. Toss it with pasta, spread it on flatbread, swirl it into soups, or spoon it over roasted vegetables — this sauce is endlessly versatile. Keep a jar in the fridge and you'll find yourself reaching for it all week long.

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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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