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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