Zesty Basil Pesto
Who doesn’t love pesto? It’s one of the most versatile sauces that I always like to have on hand to throw into a pasta, on a pizza or on some crispy potatoes. Basil adds such a punch of flavour and is a beautiful low FODMAP herb to incorporate into your dishes. Unfortunately, like most bought sauces, peston typically contains high FODMAP ingredients like garlic. This pesto recipe doesn’t compromise on flavour and still delivers that garlic flavour by incorporating garlic infused olive oil.
Prep Time: 10 minutes
Ingredients:
1 ½ cups fresh basil leaves
½ cup spinach
1 tbsp pine nuts
2 teaspoons of pepitas
juice of 1 lemon
3 tbsp extra virgin olive oil
2 tbsp garlic infused olive oil
2 tbsp Parmesan (or nutritional yeast for dairy free/vegan)
Method:
Combine all ingredients into a blender and mix until desired consistency is reached.
Serve on toast, in pasta dishes, as a dip or with golden roasted potatoes.
You can easily make this recipe vegan or dairy free by substituting the parmesan for nutritional yeast. Nutritional yeast is a low FODMAP ingredient that can add a cheese like flavour to your dishes. One of my favourite uses for pesto is to add it to some crispy roast potatoes. Once your potatoes are golden, mix through a few spoonfuls of this pesto for a great side dish. This also works great when served cold for a picnic potato salad.