Classic pesto is usually off the table for anyone following the autoimmune protocol — pine nuts, parmesan, and black pepper are all out. This version flips the script by blending fresh basil, garlic, coconut cream, and bright lemon juice into a sauce that is genuinely vibrant and rich without any of those problematic ingredients. The result is a dish that feels indulgent and restaurant-worthy, not like a compromise. Juicy seared shrimp get tossed in that herby green sauce straight from the pan, then land on a crisp bed of cucumber half-moons, fresh parsley, and sliced scallion greens. Every component is clean, whole, and protocol-friendly, so you can serve it confidently to four people without scanning a single label. It comes together in well under 30 minutes, making it just as practical for a weeknight dinner as it is impressive enough for guests. Squeeze a little extra lemon over the top before serving and you have a plate that looks as good as it tastes.
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 →4 servings
Combine the basil, garlic, coconut cream, 1/4 cup olive oil, 2 tbsp lemon juice, and 1/2 tsp salt in a food processor or blender. Process until smooth and bright green, scraping down the sides once, about 30–45 seconds. Taste and adjust salt if needed. Set aside.
In a large mixing bowl, toss the sliced cucumbers, parsley, scallion greens, 1 tbsp lemon juice, and 1/4 tsp salt together until evenly coated. Spread onto a serving platter or keep in the bowl.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
