Eosinophilic Esophagitis Friendly Arugula & Herb Pesto
Most store-bought pestos lean heavily on pine nuts, parmesan, or other common triggers that can make eating with eosinophilic esophagitis genuinely frustrating. This version skips all of that and builds its bold, herby flavor entirely from fresh arugula, basil, garlic, and good olive oil — no nuts, no dairy, no compromises. The arugula brings a peppery bite that pairs beautifully with the sweet, floral basil, and a splash of lemon juice ties everything together with a bright, clean finish. A touch of turmeric is optional but adds a warm, earthy undertone and a gorgeous golden hue if you're feeling it. The whole thing comes together in a food processor in just a few pulses, so you're not standing over the stove or stressing about complicated technique. Toss it with pasta, spread it on a safe bread, or use it as a dipping sauce — it's the kind of versatile condiment that makes safe eating feel genuinely exciting rather than like a consolation prize.
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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.
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