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Low FODMAP Basil Pesto

3/7/2018

7 Comments

 
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Pesto has always been one of the pantry staples I have preferred to make myself. The storebought ones seem too greasy, or so processed that the basil loses its floral flavor. I always make sure to grow extra basil plants, so when autumn rolls around I can whip up a giant batch of this pesto. I like to freeze it in an ice cube tray, so I can take out exactly how much I need by the serving.

Classically it's made with toasted pine nuts, but here I use walnuts. They're less expensive and more accessible, and they happen to be something I keep stocked in my pantry at all times for my late-night cookie-baking needs. You can totally substitute the pine nuts if your Italian grandmother will roll over in her grave if you go with walnuts.

The possibilities with pesto are endless: on pasta, in mashed potatoes, spread on sandwiches, dolloped on eggs, marinating steaks, flavoring quinoa... and whatever else your creative mind thinks of! The best part - it's so easy to make, you'll wonder why you ever bought it at the grocery store to begin with.

Low FODMAP Basil Pesto

Serves 8

1 1/2 cup fresh basil leaves
1/4 cup toasted walnuts
2 tbs garlic infused olive oil
1/4 cup extra virgin olive oil
1/4 cup parmesan cheese
1/2 tsp salt
1/4 tsp freshly ground black pepper

Per Serve: Calories 175, Fat 17g, Sodium 357mg, Carbs 1g, Fiber 0g, Sugars 0g, Protein 6g
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Place all the ingredient except the extra virgin olive oil in your food processor. Pulse a few times, until the basil is chopped, but still textured. 
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Turn on the food processor, and drizzle in the olive oil as it runs, stopping when the desired consistency is reached. Stop and use a rubber spatula to scrape the sides as necessary. 
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Serve with pasta, on sandwiches or swirl into mashed potatoes. Use within 3 days, keeping refrigerated, or freeze for months. 
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    Hi, I'm Zoe - a novice blogger who happened to experience IBS symptom relief following a Low FODMAP diet. I adapt recipes for a happy tongue and a happy tummy!

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