Pregnancy 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, basil, and flat-leaf parsley come together with lemon zest and a generous pour of extra-virgin olive oil for a vibrant, spoonable paste that works on pasta, grain bowls, roasted vegetables, or even spread onto toast. During pregnancy, store-bought condiments and sauces can raise questions about preservatives, unpasteurized ingredients, or additives you'd rather avoid ā this one is made entirely from whole, fresh ingredients you can feel good about. The garlic is cooked down in the food processor rather than left raw and sharp, and the lemon juice keeps everything tasting clean and bright without overwhelming the herbs. It comes together in just a few pulses, so there's minimal effort between you and something genuinely delicious. Make a jar at the start of the week and you'll find yourself reaching for it constantly.
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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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