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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Ingredients

  • 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

Method

  • 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.

Note

  • If you can't tolerate garlic-infused olive oil, substitute for regular olive oil.

 

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