Prep: 5 mins

Cook: 5 mins

Yields: 1 to 1.5 cups

Enjoy this low FODMAP basil pesto in a variety of dishes. Free from garlic, it is the perfect pesto for sensitive tummies.

Low FODMAP Basil Pesto Recipe 786x1024


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    2 cups basil leaves

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    1/3 cup pine nuts, lightly toasted

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    1/3 cup finely grated parmesan cheese

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    1 tsp pepper

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    ½ cup garlic-infused olive oil

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    Salt, to taste

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    Olive oil, extra for storage


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    Place the basil leaves, pine nuts, parmesan and pepper in a food processor.  Drizzle with a few tablespoons of the garlic-infused olive oil.  Blitz until the mixture has started to combine then slowly pour in the remaining olive oil in a thin stream. The longer you blitz the mixture, the smoother your pesto will be.  If you prefer a chunky pesto, limit the amount of time the motor is running. Taste and season with salt accordingly.

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    Your pesto is ready to use immediately.  If you don’t need to use it right away, pour it into a sterilised glass jar then cover with extra olive oil until it is completely covered.  This will help prevent your pesto from turning brown.

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    Your pesto will keep in the fridge for a week if covered with oil, or it can be frozen and defrosted as required.


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    If you cannot tolerate garlic-infused olive oil, substitute for regular olive oil.

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