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
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
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.
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.
Serve with pasta, on sandwiches or swirl into mashed potatoes. Use within 3 days, keeping refrigerated, or freeze for months.
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!