Lemon Olive Pesto

 

If you are a pesto lover like I am then you owe it to yourself to give this unique one a try. This Lemon Olive Pesto is a vibrant culinary gamer and will rapidly become your new go-to! Bursting with the buttery richness of green olives, the fresh herbaceous notes of basil and parsley, and a zesty kick from lemon, this pesto is a delightful departure from the traditional pine nut and basil version. Inspired by a recipe from Melissa’s Produce, this easy-to-make condiment is perfect for tossing with pasta, spreading on sandwiches, or serving as a dip with crusty bread. Ready in just 10 minutes, it’s a versatile addition to your kitchen repertoire that’s sure to impress!

Lemon Olive Pesto 

 1 10.6-oz. jar pitted Frescatrano olives

½ bunch fresh basil leaves (about ½ c.)

½ bunch flat-leaf Italian parsley (about ½ c.)

1 heaping T. organic capers, rinsed

1 lemon, juiced and zest removed in ½-inch strips with a vegetable peeler

½ t. fine sea salt

½ t. red pepper flakes

¼ c. good-quality California extra virgin olive oil

Pit the olives if not already pitted, rinse the capers, and zest the lemon using a vegetable peeler to create ½-inch strips. 

Add the olives, basil, parsley, capers, lemon zest, lemon juice, salt, and red pepper flakes to a food processor. Pulse several times until the mixture is combined but still chunky.With the food processor running, slowly drizzle in the olive oil until fully incorporated. Stop processing to maintain a chunky texture. 

Transfer the pesto to a bowl. Serve immediately or store in an airtight container in the fridge for up to 5 days. For best flavor, let it come to room temperature before serving.

 Serves 4-6

Serving Suggestions

Pasta: Toss with warm spaghetti or linguine for a quick weeknight dinner.

Appetizer: Spread on toasted baguette slices for a zesty bruschetta.

Main Dish: Spoon over grilled halibut or chicken for a burst of flavor.

Dip: Serve with crudités or pita chips for a crowd-pleasing appetizer.

Breakfast: top with egg slices and melted cheese.

Or...be a piggy and eat it with a spoon.

 To store, press a piece of plastic wrap directly onto the surface of the pesto to prevent oxidation. Keeps in the fridge for 3-5 days.

This Lemon Olive Pesto is a game-changer for anyone who loves bold, fresh flavors. Whether you’re hosting a dinner party or just spicing up a weeknight meal, this recipe will become a staple in your kitchen. Try it today and let us know how you use it in the comments below!

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Lemon Olive Pesto

I don’t know what’s happening at your house, but it is pesto season at mine. The basil that I planted in the spring has grown by leaps and bounds and is ready for harvest. I have a lot of new pesto recipes to try, but thought I would start with this one. It is adapted from one that I saw on the Melissa's website. I’ve never made pesto without including Parmesan cheese, so was curious as to whether or not this would be as rich and delicious as other pesto that I’ve made. It was! The citrus juice and peel gives it a wonderful brightness, the olives a magnificent, buttery depth. If you like olives as much as I do, you may want to make a double batch.

Lemon Olive Pesto

 8 oz. Castelvetrano olives, pitted

½ c. fresh basil leaves

½ c. flat-leaf Italian parsley

½ c. walnut halves

1 T. organic capers, rinsed

1 lemon, juiced and zested*

¼ t. kosher salt

½ t. red pepper flakes

¼ c. extra virgin olive oil

 Place all ingredients EXCEPT oil into the work bowl of a food processor. Pulse several times until combined. With motor running, slowly add oil until combined and desired texture is reached.

 *Zest before juicing

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