Low FODMAP Pesto Sauce
A fresh and flavorful low FODMAP pesto made with basil, Parmesan, pine nuts, and garlic-infused olive oil.
Ingredients
- 2 packed cups fresh basil leaves about 50–60 g, stems removed
- 1/4 cup pine nuts about 30 g
- 1/2 cup finely grated Parmesan cheese about 45–50 g
- 1/3-1/2 cup garlic-infused olive oil as needed
- 1-2 teaspoons fresh lemon juice to taste
- 1/4 teaspoon salt plus more to taste
- Freshly ground black pepper to taste (optional)
Instructions
- Add the basil leaves, pine nuts, and grated Parmesan cheese to a food processor.
- Pulse several times until the mixture is finely chopped, scraping down the sides as needed.
- With the processor running on low, slowly drizzle in the garlic-infused olive oil until your desired consistency is reached.
- Add the lemon juice, salt, and black pepper (if using). Pulse briefly to combine.
- Taste and adjust seasoning or lemon juice as needed. Serve immediately or store for later use.
Notes
If you prefer a brighter pesto, you can add up to 1 tablespoon lemon juice, but start small.