Add plant-based flavor to pasta, sandwiches, and more with this Low FODMAP Pesto. It’s made with fresh herbs, lemon, and garlic-infused oil.
Many consider garlic cloves (and parmesan, for that matter) a staple in any pesto recipe. I beg to differ. This Low FODMAP Pesto recipe doesn’t contain either of those ingredients, but I think it is just as flavorful! With that said, I do add a hint of low FODMAP garlic flavor using fresh chives and garlic-infused olive oil. So, it isn’t completely garlic-free, but it is all kinds of (low FODMAP) yummy! 🙂
Ingredients
To make this plant-based pesto, add these ingredients to your shopping list:
- Fresh basil leaves – 1 ½ cups
- Fresh chives – ¼ cup
- Pine nuts – ¼ cup
- Lemon – about ½ medium (to yield 2 tablespoons juice)
- Garlic-infused oil – ¼ cup
Low FODMAP notes
In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Basil is low FODMAP in servings up to 1 cup or 16 grams.
Chives are a FODMAP-free ingredient. They are usually used as a garnish and can add a subtle FODMAP-friendly garlic flavor to dishes.
Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that has been confirmed to be low FODMAP by Monash University. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.
Lemon juice is low FODMAP in servings up to a ½ cup or 125 grams.
Pine nuts: A low FODMAP serving is 1 tablespoon or 14 grams.
Similar recipes
- Low FODMAP Pesto Pasta with Grilled Chicken and Roasted Tomatoes
- Low FODMAP Pizza with Pesto, Chicken and Red Grapes
- Low FODMAP Pesto Turkey Meatballs
Low FODMAP Pesto
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 1x
- Diet: Low Lactose
Description
Add plant-based flavor to pasta, sandwiches, and more with this Low FODMAP Pesto. It’s made with fresh herbs, lemon, and garlic-infused oil.
Ingredients
- 1 ½ cups fresh basil leaves
- ¼ cup fresh chives
- ¼ cup pine nuts
- 2 tablespoons fresh lemon juice
- ¼ cup garlic-infused olive oil
- Sea salt or kosher salt
Instructions
- Place basil, chives, pine nuts, and lemon juice in a food processor. Process until roughly chopped.
- Continue to process slowly adding olive oil until desired consistency is achieved. Season with salt.
- Use after preparing. Or, freeze in ice cube trays until solid and transfer to a zip-top bag for use within three months.
- Category: Condiment
- Method: Blend
- Cuisine: Italian
Amber says
Would regular olive oil substitute fine? I have a garlic allergy but have been trying to find a suitable recipe to make for my partner (he loves pesto) that I can eat too – thanks
Em Schwartz, MS, RDN says
Hi Amber, regular olive oil should substitute okay. It just won’t have the subtle garlic flavor.
Juliana says
I don’t usually leave comments on recipe, but this is honestly the best pesto I have ever had. Such a game changer. It tastes different than regular pesto that would contain high fodmap foods, but it’s SO much better!!! So light and refreshing, I put it on pasta, chicken, crackers… literally everything that was on my place. One I’m done with my low fodmap trial I will 100% continue to use this recipie!
★★★★★
Em Schwartz, MS, RDN says
Wow – thank YOU, Juliana!! I really appreciate you taking the time to leave such a nice comment and am thrilled to hear how much you are enjoying this pesto. 🙂
Peggy M says
I am thrilled to find this recipe; I thought I had to give up pesto. I grow basil in my garden. If I pack the fresh basil into a measuring cup, approximately how many cups of leaves would be the equivalent of 2 bags?
Em Schwartz, MS, RDN says
Hi Peggy, I would say approximately 2 cups loosely packed basil leaves.
Krista says
Thanks for this recipe! This was my first time making pesto, and I’m glad I did. I used it on belly-friendly pizza.
★★★★★
Emily says
Great to hear, Krista! Thanks for sharing!
Skylar says
I like this recipe a lot. Pesto is one of my favorite (if not my FAVORITE) condiments. I subbed walnuts (all I had!), handful of cashews and extra chives. Thanks for the post!
★★★★★
Emily says
Thanks for sharing, Skylar!!
Rob says
Do you recommend how to find a garlic oil that is truly infused and therefore low FODMAP!
Emily says
Hi Rob, Thanks for the question! FODMAPs are not oil-soluble (they do not dissolve in oil). Most garlic-flavored oils should be tolerated on the low FODMAP diet. Even oils with garlic pieces still in the bottle should be tolerated, as long as the garlic pieces are not consumed. If you’d like to take the guesswork out of it, FODY foods makes a Monash-certified low FODMAP garlic infused oil. Hope that helps!