Carrageenan Free Mint & Herb Pesto
Bright, herby, and alive with citrus, this triple-herb pesto is the kind of sauce that makes everything it touches taste more vibrant. Mint leads the way with its cool freshness, while basil brings sweetness and parsley adds a clean, grassy depth ā all balanced by a hit of lemon zest and juice that keeps the whole thing lively. A generous pour of extra-virgin olive oil ties it together into a glossy, spoonable paste that's as versatile as it is beautiful. Store-bought pestos and herb sauces are a minefield for anyone avoiding carrageenan, since that thickener and stabilizer shows up in all kinds of jarred and processed condiments. Making it from scratch in a food processor means every single ingredient is visible, traceable, and exactly what you chose ā no fillers, no gums, no surprises. The slow drizzle of olive oil through the feed tube is the only emulsifier you need, and it works perfectly. Spoon it over grilled chicken, toss it with pasta, swirl it into yogurt, or spread it on crusty bread ā this one earns its place in the weekly rotation fast.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!