Candida Diet Friendly Mint & Herb Pesto
Bright, herby, and deeply aromatic, this triple-herb pesto is the kind of sauce that makes everything it touches taste more alive. Mint, basil, and flat-leaf parsley come together with garlic, lemon, and good olive oil for a result that's vibrant without relying on any of the sugar, vinegar, or processed ingredients that can make store-bought condiments a minefield on a candida-conscious eating plan. Every single ingredient here is clean and whole ā nothing hidden, nothing questionable. The food processor does the heavy lifting, so you go from a pile of fresh herbs to a glossy, spoonable paste in just a few minutes. That hit of lemon zest alongside fresh lemon juice keeps the flavor sharp and bright without any sweeteners in sight. Spoon it over grilled proteins, stir it into roasted vegetables, or use it as a bold finishing sauce ā it's endlessly versatile. Store it with plastic wrap pressed directly onto the surface and it stays fresh and gorgeous for days.
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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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