Fresh, flavorful, and ready in minutes with a food processor, this green olive pesto adds a delicious twist to any meal and is far more satisfying than store-bought.

How to Use My Green Olive Pesto

This pesto is the kind of sauce I want to put on basically everything — from dipping with toasted bread, to tossing with pasta, or drizzling over white fish. It’s incredibly versatile and adds a delicious twist that’s a little more exciting than the already amazing traditional Pesto alla Genovese (although don’t get me wrong, I love that one too!).

Here are two of my favorite ways to enjoy it:

• Burrata Tomato Salad with Pesto and Garlic Crunch
• Simple Gnocchi Sheet Pan Dinner with Halloumi and Vegetables

A Closer Look at the Ingredients

• Pitted green olives: The star of this pesto! These add a subtle, savory twist without overpowering the other ingredients. Use a green olive variety you enjoy eating, since their flavor really comes through.
• Fresh basil: Choose fresh, fragrant leaves with a deep green color; older or wilted leaves can taste bitter.
• Walnuts: Provide body, texture, and subtle earthiness. You can lightly toast them to enhance their flavor.
• Parmesan: Adds umami, saltiness, and subtle nutty notes, while also helping thicken the pesto for a more cohesive sauce. For best results, use 100% Parmigiano-Reggiano. You can also mix in some Pecorino for a sharper, tangier kick. Freshly grating the cheese makes a huge difference in both taste and texture; it’s a simple, low-effort step that’s worth it.
• Lemon juice: Adds bright, refreshing acidity that balances the richness of the olive oil, nuts, and cheese. It also helps highlight and lift the flavors of the other ingredients, making the pesto taste more vibrant.
• Olive oil: Use a good-quality extra virgin olive oil for fruity, slightly peppery notes.
• Salt and pepper: The olives and cheese contribute saltiness, so add carefully and taste as you go.
• Garlic (optional): Classic Pesto alla Genovese includes garlic, but I usually make this green olive pesto without it. Garlic adds a slightly spicy bite that can be delicious. I prefer to let the pesto’s creaminess and subtle brininess shine, and add garlic flavor elsewhere in the dish, usually cooked into the main recipe.

How to Make My Green Olive Pesto

Prepare and pulse the base ingredients

Optional: Toast the walnuts in a dry skillet over medium heat for a few minutes, until fragrant and lightly golden, mixing often. This enhances their natural nuttiness and adds extra depth to the pesto.

Grate the Parmesan cheese and measure out the pitted green olives. Shake the olives gently to remove any excess liquid. This helps the dry ingredients chop evenly in the food processor.

Add the walnuts, Parmesan, basil, and olives to the food processor. Pulse in short bursts until the ingredients are chopped into small, evenly sized pieces. Preparing the pesto in two steps (dry ingredients first, then liquids) ensures better ingredient distribution and a more cohesive sauce.

If you choose to add raw garlic (I usually omit it in this recipe), cut the clove into a few pieces and add it to the food processor along with the other dry ingredients

Since walnuts are softer than pine nuts or almonds, they break up easily and don’t require a separate pre-blending step. If you’re using a harder nut variety, pulse them alone first for better texture control and to avoid over-blending the other ingredients.

Add the lemon juice and olive oil

Pour in the lemon juice and olive oil. Blend again until the pesto reaches your desired consistency. Stop occasionally to scrape down the sides of the bowl so everything is evenly incorporated. Add a little more or less olive oil, depending on whether you prefer a looser or thicker pesto.

Taste, season, and enjoy!

Taste your pesto and add salt and freshly ground black pepper if needed. Remember that the olives and Parmesan already contribute saltiness, so add gradually.

Batch Cooking and Storage Tips

This green olive pesto can easily be made in larger quantities ahead of time. The recipe card below makes about ½ cup (usually enough for a meal serving 4), but don’t hesitate to double, triple, or even quadruple the recipe so you always have this flavorful sauce on hand.

You can store this pesto in the fridge, in an airtight container for up to 5–7 days. To help preserve the vibrant color and fresh flavor, pour a thin layer of olive oil on top before sealing.

Pesto also freezes beautifully! Spoon it into an ice cube tray for easy, portioned servings, then transfer the frozen cubes to a freezer bag. It keeps for up to 3 months. To use, thaw in the fridge or gently warm in a pan.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.