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
Scale
- 1 cup (25 g) fresh basil leaves, loosely packed (Two 0.75-ounce containers; stems removed)
- ¼ cup (10 g) fresh chives, roughly snipped
- ¼ cup (35 g) raw, unsalted macadamia nuts
- 2 tablespoons fresh lemon juice, or to taste
- ¼ cup garlic-infused olive oil
- ½ teaspoon fine salt, or to taste
Instructions
- Pulse: Place basil, chives, macadamia nuts, and lemon juice in a small food processor. Pulse until finely chopped, stopping to scrape down the sides as needed.
- Stream in oil: With the processor running, slowly drizzle in the garlic-infused olive oil until the pesto reaches your desired consistency.
- Season: Add salt. Taste and adjust with additional salt or lemon juice if needed.
- Serve or store: Serve immediately or transfer to an airtight container. For the best color, drizzle olive oil over the top to cover before sealing.
Notes
Low FODMAP Serving: One serving of this recipe (2 tablespoons) uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).
Previous Version: This recipe originally called for ¼ cup pine nuts. Monash University has since retested pine nuts and reduced the low FODMAP serving size to a small amount, so the recipe was changed to use macadamia nuts instead.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blend
- Cuisine: Italian