Low FODMAP Basil Pesto
Pesto is a very versatile sauce. It can be used in anything from Pastas, vinaigrettes to covering roasted vegetables or fish.
One downside with pesto is that it normally contains a lot of garlic, and sometimes nuts that may be high FODMAP. This low FODMAP pesto recipe is a slight variation of the traditional recipe but it’s just as delicious.
If you’d prefer to take it a bit easier and buy a jar of pesto for your recipes then make sure to check out the Monash FODMAP App to make sure what you’re buying is suitable.
Traditional pesto is made with a few simple ingredients, which is why its important to get the best quality ingredients. Fresh basil creates a wonderfully rich flavoured pesto, hence why it is the most popular pesto to make! As well as this, it is definitely worth investing in some good quality parmesan, olive oil and pine nuts. I promise you won’t regret it!
Pesto can be made one of two ways: the quick and easy way, or the more traditional one with a lot more faff involved. I have tried it both ways and i find there to be very little difference in the end result.
The easy way of making pesto
The easy method pretty much means that you throw all the ingredients into a food processor or blender and blitz it until well mixed. This will yield a slightly less rustic pesto as you will break down the ingredients a lot more than you would by using a mortar and pestle. However, it is of course quicker and definitely the way to go if you’re short on time.
The traditional way of making pesto
The traditional way of making pesto involves you grinding the ingredients in batches with a mortar and pestle until they are fine pastes. Then you mix them all and drizzle in the olive oil. This will give a more rustic and “home-made” look to the pesto. This style of pesto is more visually pleasing in my opinion, but when it comes to flavour it is fairly similar to the food processor method. If you’re looking to impress guests with an authentic looking home-made pesto then this may be the way to go for you.
Check out some of the recipes you can combine with this basil pesto
Low FODMAP Basil Pesto
- 1 pot Basil 25 Grams
- 50 Grams Parmesan cheese
- 100 mls Olive Oil
- 50 grams Pine Nuts
- 10 black pepper corns
- Add all the ingredients in a blender/food Processor and pulse until smooth.
- Transfer into a Jar and store in the fridge for up to a week.