Candida Diet Friendly Arugula & Herb Pesto
Pesto lovers who are navigating a candida-conscious lifestyle often feel like they have to give up the good stuff — but this vibrant green sauce proves otherwise. Arugula and fresh basil form a bold, peppery base that's packed with flavor without relying on any of the usual problematic add-ins like cheese or nuts. Extra-virgin olive oil brings it all together with a rich, silky texture, while fresh lemon juice lifts the whole thing with a bright, clean finish. A touch of garlic adds that classic savory depth, and the optional turmeric gives it a subtle warmth and a gorgeous golden tint. The whole process happens in a food processor in just a few pulses, so you get a restaurant-quality condiment with almost no effort. Toss it with zucchini noodles, spoon it over grilled protein, or use it as a dipping sauce — it's endlessly versatile and genuinely delicious.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 cups fresh arugula, packed
- 1 cup fresh basil leaves, packed
- 2 cloves garlic, peeled
- ½ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Combine the arugula, basil, and garlic in the bowl of a food processor. Pulse 8–10 times until the greens are 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 and process until the pesto is mostly smooth with a slightly textured consistency, about 20–30 seconds. Stop and scrape down the sides with a rubber spatula as needed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!