Diet Type: Egg free, Gluten free, Grain free, Low FODMAP, Phase 2 Reintroduce, Vegetarian
Cooking Time: Under 15 minutes
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.
- 2 cups basil leaves
- 1/3 cup pine nuts, lightly toasted
- 1/3 cup finely grated parmesan cheese
- 1 tsp pepper
- ½ cup garlic-infused olive oil
- Salt, to taste
- Olive oil, extra for storage
- 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.
- 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 completed covered. This will help prevent your pesto from turning brown.
- Your pesto will keep in the fridge for a week if covered with oil, or it can be frozen and defrosted as required.
- If you can't tolerate garlic-infused olive oil, substitute for regular olive oil.
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