Walnut Free Basil & Olive Pesto
Bright, herby, and packed with Mediterranean flavor, this pesto swaps out the traditional pine nut base entirely in favor of briny green olives ā and the result is genuinely addictive. The olives bring a savory, slightly salty depth that pairs beautifully with two full cups of fresh basil, while lemon juice and zest keep everything tasting vibrant and alive. Classic pesto recipes can be a minefield for anyone avoiding tree nuts, since even "simple" store-bought versions often sneak in walnuts as a filler or cost-cutting substitute. Here, every ingredient is straightforward and easy to verify, so you can blend with total confidence. The food processor method makes it incredibly quick ā a few pulses, a slow drizzle of good olive oil, and you're done. Optional parsley adds a little extra green freshness if you want to round out the flavor even further. Spoon it over pasta, spread it on crusty bread, or stir it into roasted vegetables ā this one earns a permanent spot in your fridge.
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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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