Eosinophilic Esophagitis Friendly Basil & Olive Pesto

Traditional pesto relies on pine nuts and parmesan, which puts it firmly off the table for many people managing eosinophilic esophagitis. This version skips both entirely, leaning on briny green olives and a generous pour of extra-virgin olive oil to deliver that same rich, savory depth. Fresh basil is the star, brightened with lemon juice and lemon zest for a lift that makes the whole sauce feel alive. Garlic rounds everything out, and a handful of parsley can be stirred in at the end if you want a little extra herbal complexity. The food processor does all the heavy lifting — a few pulses to break things down, then a slow drizzle of olive oil until the texture is silky with just enough body. It comes together in minutes and keeps beautifully in a jar in the fridge. Toss it with pasta, spread it on safe bread, or use it as a dipping sauce — it's the kind of versatile condiment that makes a restricted diet feel genuinely exciting again.

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