PCOS Friendly Mint & Herb Pesto
Bright, herby, and deeply fragrant, 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 a generous pour of extra-virgin olive oil ā ingredients that genuinely pull their weight when it comes to managing inflammation and supporting hormone balance. Extra-virgin olive oil is a cornerstone of anti-inflammatory eating, and leaning on fresh herbs instead of heavy cheese or refined ingredients keeps this pesto clean without sacrificing any of the bold, garden-fresh flavor. The food processor does all the heavy lifting, so you go from a pile of herbs to a glossy, spoonable paste in just a few minutes. Toss it with roasted vegetables, swirl it into grain bowls, spread it on eggs, or use it as a dipping sauce ā the versatility here is genuinely hard to overstate. Store it with plastic wrap pressed directly onto the surface and it holds beautifully, meaning one quick batch can upgrade your meals 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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