Low FODMAP Pesto
This easy low FODMAP pesto is made with garlic-infused olive oil, fresh basil, walnuts, and parmesan. It’s bold, herby, and ready in 5 minutes.
Servings: 4 Servings
Equipment
Ingredients
- 1 cup fresh basil leaves packed
- ¼ cup walnuts (Note 1)
- 2 tablespoons lemon juice fresh is best
- ½ cup garlic-infused olive oil
- ¼ cup freshly grated parmesan cheese (Note 2)
- ¼ teaspoon sea salt
- freshly ground black pepper to taste
Instructions
- Add the basil, walnuts, lemon juice, salt, and pepper to a large food processor. Scrape down the sides a couple of times.
- Pulse until everything is finely chopped and evenly combined with no big pieces remaining.
- With the processor running, slowly drizzle in the garlic-infused olive oil until the mixture turns smooth and spreadable.
- Stir in the grated parmesan cheese by hand to keep the texture just right.
- Serve immediately, or store in an airtight container in the fridge for up to 1 week. Pesto also freezes well in small portions for quick meals later.
Notes
Note 1: Use chopped walnuts for a budget-friendly option.
Note 2: Use a microplane to make quick work of this task.
Yields: 1 cup of pesto
Dairy Free Pesto: To make it dairy-free, swap parmesan for 1–2 tablespoons of nutritional yeast.
Pesto Freezing Tips: Freeze leftovers in ice cube trays for quick pasta nights later.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 308kcalCarbohydrates: 2gProtein: 1gFat: 33gSugar: 0g
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