Add FODMAP-friendly flavor to pasta, chicken, sandwiches and more with this simple and dairy free Low FODMAP Pesto recipe made with fresh herbs, lemon, and garlic-infused olive 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! 🙂
Garlic-Infused Olive Oil
Did you know that not all garlic-infused olive oils are created equal? In fact, some garlic-infused olive oils may contain FODMAPs that could trigger symptoms in some individuals. 🙁
If it came down to just simple chemistry, olive oil infused with garlic cloves should not contain FODMAPs. FODMAPs are water-soluble, not oil-soluble, meaning they can dissolve into water, but not oil. This is great for us low FODMAPing folks because garlic-infused olive oil will give us some garlic flavor without the FODMAPs.
If you’re just starting on you low FODMAP journey and aren’t aware of your personal tolerance levels, it’s best to stick with a known low FODMAP product like FODY Food Co. Garlic Infused Olive Oil.
Garlic Gold Oil is also a good option and it’s available from Amazon. Hey there, fellow Prime members! 🙂
Serving Suggestions
I like to toss this pesto with brown rice pasta or zoodles (zucchini noodles) for a quick and tasty side dish. It’s also delicious spooned over grilled chicken, spread onto sandwiches or used on low FODMAP pizza!
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Low FODMAP Pesto
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 8 1x
Description
Add FODMAP-friendly flavor to pasta, chicken, sandwiches and more with this simple and dairy free Low FODMAP Pesto recipe made with fresh herbs, lemon, and garlic-infused olive oil.
Ingredients
- 2 (0.75 oz.) packages fresh basil
- ¼ cup chives
- ¼ cup pine nuts
- ½ lemon, juice of
- ¼ cup garlic-infused olive oil
- Sea salt, to taste
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 and use immediately 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!