AIP Friendly Basil-Pesto Mushroom Salad
Earthy, golden-edged cremini mushrooms meet a vibrant, dairy-free basil pesto in a salad that feels genuinely restaurant-worthy for a weeknight plate. The pesto skips the usual pine nuts and parmesan entirely — it's built from fresh basil, garlic, lemon juice, and extra-virgin olive oil, with a pinch of turmeric that adds a warm, anti-inflammatory glow without any off flavors. Roasting the mushrooms at high heat until their edges caramelize and their liquid cooks off is the move that makes this dish so satisfying, giving you meaty, deeply savory bites instead of something soggy or bland. Tossing them hot into the pesto lets the flavors meld beautifully before they ever hit the plate. The peppery baby arugula underneath gets just a light dress of olive oil and lemon, keeping things fresh and bright against the richness of the mushrooms. Following an autoimmune protocol often means giving up the convenience of store-bought sauces and dressings loaded with grains, legumes, or seed-based oils — this homemade pesto puts you back in control with every ingredient you can actually see and trust. It serves four and comes together in under 30 minutes, making it an easy go-to when you want something that looks impressive but demands very little effort.
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
4 servings
For the roasted mushrooms
- 1 lb cremini mushrooms, stems trimmed, halved
- 2 tbsp olive oil
- ¼ tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup extra-virgin olive oil
- 2 cloves garlic, peeled
- 2 tbsp lemon juice (from about 1 lemon)
- ¼ tsp salt
- ¼ tsp ground turmeric
For the salad
- 5 oz baby arugula
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- salt, to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the mushrooms in a single layer on a large baking sheet, drizzle with 2 tbsp olive oil, and sprinkle with 1/4 tsp salt. Roast for 18–22 minutes, flipping once halfway through, until the mushrooms are deeply golden at the edges and any released liquid has evaporated.
- 2
While the mushrooms roast, combine the basil leaves, garlic, lemon juice, turmeric, and salt in a food processor or blender. Pulse 4–5 times to roughly chop, then stream in the 1/3 cup extra-virgin olive oil with the motor running and process until the pesto is smooth and bright green, about 30 seconds.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!