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An aerial view of the ingredients for FODMAP friendly basil and walnut pesto arranged on a white marble table

Low FODMAP pesto

Gluten free, FODMAP friendly, vegetarian
*This recipe uses Australian cups and measure. Use gram weights for international accuracy.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 0 minutes
Course Dressing
Cuisine Food Intolerance Friendly
Servings 2 cups

Ingredients
  

  • 1 large bunch of basil (or two small bunches, see notes)
  • 100g freshly grated good quality parmesan (see notes)
  • 1 cup walnuts (110g) or pine nuts (150g)
  • 60-125ml (1/4 - 1/2 cup)* good quality olive oil (see notes)
  • Juice of 1 lemon, to taste
  • Seasoning, to taste

Instructions
 

  • 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.

Notes

  • 1 cup of walnuts is generally around 110g and a FODMAP friendly serve of walnuts is 30g. This means that this pesto only needs to serve 4, which is a very generous serving.
  • 1 cup of pine nuts is around 140-150g in Australia, and a low FODMAP serve of pine nuts is 14g. This means that a pesto using pine nuts would need to make 10-11 serves. Not impossible, but a lot less generous than a walnut version.
  • Using garlic infused olive oil is a great way to add some classic garlic flavour. See my recipe for a homemade version here. 
Keyword low fodmap pesto, low fodmap recipes, low fodmap sauces
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