Eosinophilic Esophagitis Friendly Mint & Herb Pesto

Bright, herby, and intensely aromatic, this pesto leans on three fresh herbs — mint, basil, and flat-leaf parsley — to create something that tastes genuinely vibrant without relying on any of the usual problem ingredients. Traditional pesto almost always calls for pine nuts or other tree nuts and a heavy hand of hard cheese, which puts it firmly off-limits for many people managing eosinophilic esophagitis. This version skips both entirely, letting good olive oil and a hit of fresh lemon do the work of building richness and brightness instead. The garlic breaks down beautifully in the food processor alongside all those packed herb leaves, and the slow drizzle of olive oil pulls everything into a glossy, spoonable paste that feels indulgent without any of the worry. A little lemon zest alongside the juice gives it a lift that makes the whole thing taste more complex than the ingredient list suggests. It comes together in just a few pulses, stores well under a layer of plastic wrap pressed right to the surface, and works on pasta, grilled proteins, roasted vegetables, or honestly just spread onto whatever safe bread you have on hand. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.

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