In the two or so years I’ve been taking ‘blogging’ seriously, I have yet to post a basic FODMAP friendly pesto recipe. I’ve done a hemp seed variety, a vegan version and a dairy free almond number, but never a garden variety, FODMAP friendly pesto. Today I’m here to fix that.
This pesto recipe originally appeared in my first cookbook. I use it for everything – lasagne, roast potatoes, pasta, you name it. It’s versatile, easy and damn delicious.
FODMAP FRIENDLY PESTO – RECIPE NOTES AND SUBSTITUTIONS
- I use a very large bunch of basil for this recipe. I normally try to purchase basil from farmers markets because it tastes so much better. An added bonus of this is that they’re generally much bigger bunches, too. If your bunch of basil is small, consider getting two.
- That said, rocket (arugula) makes a great stand in for a budget pesto. It makes for a different, slightly more bitter pesto which I love.
- Another budget pesto tip is to use walnuts instead of pine nuts. They’re a lot cheaper and still make a delicious pesto.
- I’ve said it before and I’ll say it again – vegetarian Parmesan exists, whether regulations allow it to or not. Often you’ll find that cheaper brands use plant derived enzymes as opposed to animal ones.
- For a vegan, FODMAP friendly pesto, see my recipe here. This is also suitable for people who need a completely dairy free recipe.
- If you like, you can use garlic infused oil for your pesto. I generally don’t bother but you do you. Asafoetida powder also tastes remarkably like onion and garlic, so that’s an option if you fancy trying it. Use a TINY bit at a time.
- When my food processor broke, I started using my Nutribullet for everything. While I love it and rely heavily on it, I find it’s too powerful for pesto. At the moment I don’t have another option, but I’d recommend using a less powerful machine (or a mortar and pestle!) for pesto.
PLACES TO USE THE PESTO:
On potatoes a- la this recipe here:
With pasta and ricotta like this number:
OR on this halloumi and greens salad:
FODMAP friendly pesto
- 1 large bunch of basil (or two small bunches, see notes)
- 100g freshly grated good quality parmesan (see notes)
- 1 cup walnuts or pine nuts
- 1/4-1/2 cup good quality olive oil (see notes)
- Juice of 1 lemon
- Seasoning, to taste
- Place all ingredients in the food processor and process until your desired consistency has been reached. Adjust for seasoning and lemon juice.
- Store in an airtight container in the fridge and use within a few days.