Basil Pesto, GF & FODMAP

By

No need to deprive yourself of classic basil and pine nut pesto while on the low FODMAP diet. Ours is Monash Certified.

View complete recipe

  • 4

Ingredients

  • Ingredients:
  • 4 4 4 cups (96g) lightly packed basil leaves, washed and dried
  • 2/3 2/3 2/3 cup (165 ml) Low FODMAP Garlic-Infused Oil, made with olive oil plus extra, or FODY Garlic-Infused Olive Oil
  • 1/3 1/3 1/3 cup (44 g) pine nuts
  • 1 1 1 teaspoon kosher salt
  • 2/3 2/3 2/3 cup (66g) finely grated Parmigiano Reggiano
  • Not All Pine Nuts are Created Equal
  • to to nuts are stouter and almost a flat, triangular shape, while the Italian type is longer and thinner. Of course, if you do not react to them and want to save money, go ahead and use the less expensive type.

Preparation

Step 1

Preparation:

Combine fresh basil, 2/3 cup (165 ml) of garlic oil, pine nuts and salt in a food processor fitted with a metal blade. Pulse on and off a few times, then process until a paste forms, scraping down the bowl once or twice. Add cheese and process until combined and somewhat smooth. It will remain a bit textured, which is fine. Scrape into an airtight container and cover top with a thin layer of extra oil to prevent discoloration. Refrigerate for up to 1 week or divide into small freezer safe containers and freeze for up to 1 month. Defrost in refrigerator overnight.

4 Servings, each a generous 1/3 cup.

Tip

Monash University has approved of this with a double strength oil. Simply follow the instructions for our Garlic-Infused Oil, using olive oil and double the number of garlic cloves. Do not infuse the garlic for longer than two hours and make sure to follow the straining instructions carefully, using both cheesecloth and a wire-meshed strainer, to remove all of the garlic pieces.

View complete recipe