Alpha Gal Friendly Mint & Herb Pesto
Bright, herby, and bursting with fresh flavor, this triple-herb pesto is the kind of sauce that makes everything it touches taste more alive. Mint brings a cool, unexpected lift that plays beautifully against the classic warmth of basil, while flat-leaf parsley rounds out the blend with a clean, grassy depth. A hit of lemon zest and fresh lemon juice keeps the whole thing vibrant and light. For anyone navigating alpha-gal syndrome, traditional pesto can be a minefield ā some store-bought versions sneak in dairy or other animal-derived additives that are easy to miss on a label. This version is built entirely from plants and olive oil, so there's nothing to second-guess. The food processor does the heavy lifting in under a minute, and the result is a coarse, spoonable paste that's gorgeous stirred into pasta, spread on crusty bread, or spooned over roasted vegetables. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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Learn more āIngredients
6 servings
- 1 cup fresh mint leaves, packed
- 1 cup fresh basil leaves, packed
- Ā½ cup fresh flat-leaf parsley leaves, packed
- 2 cloves garlic, peeled
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- Ā½ tsp fine sea salt
- Ā½ cup extra-virgin olive oil
Instructions
- 1
Add the mint, basil, parsley, garlic, lemon zest, lemon juice, and salt to the bowl of a food processor. Pulse 8ā10 times until the herbs are coarsely chopped and the garlic is broken down.
- 2
With the processor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto comes together into a coarse, spoonable paste ā about 20ā30 seconds. Stop and scrape down the sides with a rubber spatula, then pulse once or twice more to incorporate any remaining herb pieces.
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